Crispy Herb-Seasoned Fried Scallops
Indulge in the delightful taste of Crispy Herb-Seasoned Fried Scallops, an exquisite dish inspired by Paula Boyer Rougny's culinary expertise. Perfectly pan-fried to golden perfection, these scallops are coated in a seasoned flour mixture that enhances their natural sweetness. With the added flavors of Old Bay seasoning and fresh parsley, this dish offers a seafood experience that captures the essence of coastal cuisine. Serve these succulent scallops as a stunning appetizer or a light main course, accompanied by refreshing lemon wedges for an extra zing. While you can fry them, Paula suggests an alternative method of sautéing in olive oil for a lighter touch. Perfect for impressing guests or enjoying a gourmet meal at home, this recipe can be prepared in under 30 minutes.
4
Servings
130
Calories
7
Ingredients
Ingredients
scallops
1 lb (whole small (bay) scallops or sliced large (sea) scallops)
flour
3 tablespoons (all-purpose flour)
Old Bay Seasoning
1 tablespoon (seasoning mix)
butter
2 tablespoons (unsalted butter)
olive oil
2 tablespoons (extra virgin olive oil)
fresh parsley
2 tablespoons (chopped)
lemon wedge
to taste (for serving)
Instructions
1
Choose fresh small (bay) scallops or large (sea) scallops sliced into rounds.
2
Rinse the scallops under cold water, then gently pat them dry with paper towels to remove excess moisture.
3
In a shallow dish, combine flour and Old Bay seasoning. Roll the scallops in this mixture, ensuring they are completely coated, then shake off any excess flour.
4
In a large skillet, heat the butter and olive oil together over medium-high heat until sizzling.
5
Add the scallops to the skillet in a single layer, being careful not to overcrowd the pan. If using bay scallops, cook for about 2 minutes until they turn golden brown and opaque. If using large sea scallops, cook for about 3-4 minutes on each side until they reach the desired doneness.
6
Once cooked, transfer the scallops to a plate lined with paper towels to absorb excess oil. Sprinkle with chopped parsley before serving.
7
Serve immediately with lemon wedges on the side for an added burst of flavor.
Nutrition Information
9g
Fat
8g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Herb-Seasoned Fried Scallops?
They are a seafood dish featuring scallops coated in a seasoned flour mixture and pan-fried to a golden finish.
Who inspired this scallop recipe?
This recipe is inspired by the culinary expertise of Paula Boyer Rougny.
How much time is needed to make this recipe?
The dish can be prepared in under 30 minutes.
What types of scallops can I use?
You can use fresh small bay scallops or large sea scallops sliced into rounds.
How should the scallops be prepared before cooking?
Rinse them under cold water and gently pat them dry with paper towels to remove excess moisture.
Why is it important to pat the scallops dry?
Removing excess moisture ensures the flour coating sticks properly and the scallops sear rather than steam.
What is in the flour coating mixture?
The coating consists of 3 tablespoons of all-purpose flour and 1 tablespoon of Old Bay seasoning.
How do you apply the seasoned flour?
Roll the scallops in the mixture until completely coated, then shake off any excess flour.
What fats are used for frying the scallops?
A combination of 2 tablespoons of butter and 2 tablespoons of olive oil is used.
What heat setting should be used?
The scallops should be cooked over medium-high heat until the fat is sizzling.
How long do small bay scallops take to cook?
Bay scallops cook for about 2 minutes until they turn golden brown and opaque.
How long do large sea scallops take to cook?
Sea scallops require about 3 to 4 minutes on each side until they reach the desired doneness.
What is the visual indicator that the scallops are done?
They should be golden brown on the outside and opaque throughout.
Should I cook all the scallops at once?
Add them in a single layer and avoid overcrowding the pan to ensure even browning.
What is the alternative cooking method suggested by Paula?
Paula suggests sauteing in olive oil for a lighter touch instead of traditional frying.
What should I do after removing the scallops from the pan?
Transfer them to a plate lined with paper towels to absorb any excess oil.
How is the dish garnished?
The scallops are sprinkled with 2 tablespoons of freshly chopped parsley.
What should be served on the side?
Serve immediately with lemon wedges for an added burst of flavor.
Can these be served as an appetizer?
Yes, they make a stunning appetizer or a light main course.
How many servings does this recipe provide?
This recipe makes approximately 4 servings.
What is the calorie count per serving?
Each serving contains approximately 130 calories.
How much fat is in one serving?
There are 9 grams of fat per serving.
What is the carbohydrate content of this dish?
Each serving contains 8 grams of carbohydrates.
How much protein is in each serving?
There are 8 grams of protein per serving.
Is this considered a quick meal?
Yes, it is tagged as a quick meal that takes 30 minutes or less.
What regional cuisine does this recipe represent?
This dish captures the essence of coastal Maine cuisine.
Is this recipe suitable for parties?
Yes, it is tagged as party food and is perfect for impressing guests.
What specific seasoning mix is recommended?
Old Bay Seasoning is used to provide a classic seafood flavor.
How much olive oil is required?
The recipe calls for 2 tablespoons of extra virgin olive oil.
What is the primary ingredient?
The primary ingredient is 1 lb of scallops.