Fried Scallops

By John Willoughby and Chris Schlesinger

Total Time: 30 minutes
Rating: 4(211)
Notes: Read community notes

Use large sea scallops, which are often labeled “u/10” or “u/12,” which stands for under 10 or 12 to a pound. And try to get dry scallops as opposed to wet ones, which have been treated with chemicals to extend their shelf life and add moisture. Dry scallops exude much less liquid when cooked and have better texture and flavor. These untreated scallops often tend to be less bright white, but your fishmonger should be able to tell you for sure what you’re buying.

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Ingredients

Yield:About 12 servings

1cup white flour
1cup fine corn meal
1teaspoon baking powder
4pounds scallops, under 10 to 12 to a pound, preferably dry
1 to 1¼cups vegetable oil of your choice (you may not need it all)

Ingredient Substitution Guide

Preparation

Step 1
Combine flour, corn flour and baking powder in a medium-size aluminum baking pan and shake around to mix well.
Step 2
Dry scallops with paper towels, then dip both sides in flour mixture and shake off any excess.
Step 3
Put a 20-inch iron skillet over a propane gas burner and turn burner to high. Add enough oil to come to a depth of just over ¼ inch. Heat until oil is hot but not smoking; you can test it by dropping a small piece of scallop into the oil; it should bubble furiously.
Step 4
When oil is hot, add scallops in batches small enough so they’re not crowded, and cook just until golden, about 2 to 3 minutes per side. Drain on paper towels and eat right away.

Tip

This recipe is intended to be made outdoors using a propane burner, but it can be made indoors on a gas stove, in a smaller heavy-duty pan. However, you will need to do several more batches to cook the same number of scallops, so it's best to cut this recipe in half. Do not make this recipe on a regular gas or charcoal grill; the risk of igniting the oil, causing injury, is too high.

Ratings

4 out of 5

211 user ratings

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Cooking Notes

Paul Lavender6 years ago

Use an old southern technique of using of paper bag for the dry ingredients, then everyone in the bag, shake, and then into the pool. No mess to clean up!

David Look6 years ago

We haven't tested this gluten free, but that should be fine.

Siobhan Troyer6 years ago

Perfect - not just southern tho, maybe universal. S. In Canada

Eva Santos-Phillips6 years ago

Delicious and crispy!

Norman of BC1 year ago

Anytime I can afford scallops, they’re going to be cooked in butter! But otherwise this is good.

Mim3 years ago

Is there a substitute for cornmeal?

christine3 years ago

Simple beautiful technique. Quite a mess in the kitchen but worth it. Taste just like Maine summers.

Laurie3 years ago

What is a propane burner and who has one?

christine3 years ago

Just use your electric or gas stove top on medium high and reduce as needed. Beautiful scallops. Crunchy pillows

Jane6 years ago

Q: Will a gluten free flour blend (along with the corn flour) work successfully?
Thank you!