Dipping Sauce For Deep Fried Scallops at Delbert Sanders blog

Dipping Sauce For Deep Fried Scallops. In a small bowl, whisk the egg. In a large bowl, combine breadcrumbs, garlic salt, and old bay seasoning. Place 8 tablespoons of extra virgin olive oil in a large skillet or pan and heat over medium heat. Dip 4 or 5 scallops in buttermilk, then roll in flour mixture until thickly coated. In a bowl, combine flour, salt, and paprika. Place flour in a small bowl. Pour buttermilk into a bowl. In a different small bowl, add the eggs and beat until frothy. Then, roll the sea scallop in the flour mixture again. 1 ½ cup bread crumbs. Cook coated scallops in hot oil until golden and crispy, 3 to 4 minutes. Combine flour, salt, and pepper in a second bowl. Place scallop on wire rack and repeat process for all scallops. Dip dredged scallop in egg, covering all sides. Heat about 2 to 3 inches of vegetable oil in a deep, heavy cast iron skillet, saucepan, or deep fryer to 350 f.

Deep Fry Scallops at Peter Welch blog
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Dip 4 or 5 scallops in buttermilk, then roll in flour mixture until thickly coated. Place each sea scallop first in the flour mixture, then dip in the eggs. In a bowl, combine flour, salt, and paprika. In a small bowl, mix pepper, salt and flour. In a different small bowl, add the eggs and beat until frothy. In a large bowl, combine breadcrumbs, garlic salt, and old bay seasoning. Cook coated scallops in hot oil until golden and crispy, 3 to 4 minutes. Dip dredged scallop in egg, covering all sides. Toss scallop in breadcrumb mixture. Combine flour, salt, and pepper in a second bowl.

Deep Fry Scallops at Peter Welch blog

Dipping Sauce For Deep Fried Scallops Combine flour, salt, and pepper in a second bowl. Toss scallop in breadcrumb mixture. In a deep pot or fryer, heat the vegetable oil to 375°f (190°c). Heat oil in a deep fryer or large saucepan to 400 degrees f (200 degrees c). Place scallop on wire rack and repeat process for all scallops. Pour buttermilk into a bowl. In a different small bowl, add the eggs and beat until frothy. Place each sea scallop first in the flour mixture, then dip in the eggs. Cook coated scallops in hot oil until golden and crispy, 3 to 4 minutes. Remove the tough white side muscle if not already removed. In a small bowl, whisk the egg. Place flour in a small bowl. In a small bowl, mix pepper, salt and flour. Dip 4 or 5 scallops in buttermilk, then roll in flour mixture until thickly coated. Place 8 tablespoons of extra virgin olive oil in a large skillet or pan and heat over medium heat. Dip dredged scallop in egg, covering all sides.

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