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Tired of BBQ and salads? These easy breaded scallops are quick and easy to make
Take A Break From BBQ
Since I look forward to summer because I love to cook outdoors, I am sure many of you feel the same way as I do. However, there comes a point where you just get tired of everything grilled or endless salads.
These easy breaded scallops are just the thing you have been looking for if the above describes being in a summer rut.
Scallops cook very quickly so they won’t heat up the kitchen. It’s actually less than a five-minute cook time.
Prepping The Scallops
Scallops do need a bit of preparation before using them. If you know you have IQF dry scallops, the prep is easy. However, unless you paid a bomb for them–and I mean over $20 a pound, what you likely have is what most stores sell–regular old sea (wet) scallops.
If you don’t make an attempt to dry them as much as you can, you’ll end up with a bunch of milky water in the skillet and the scallops will taste steamed. You can prevent that by soaking them in a quart of cold water with 1/4 cup lemon juice and 2 tablespoons of salt mixed in for 30 minutes. Then dry them really well on several layers of paper towels. This is especially important if you want to make naked scallops that are just seared.
If you are lucky enough to have “dry” scallops, all you have to do is place them on some paper towels to absorb the water.
Have you guessed that water is the enemy of great scallop dishes?
Believe It Or Not…
Scallops, like shrimp are economical. Shrimp goes on sale a lot more than scallops, but scallops do go on sale often. When that happens, it’s time to treat yourself.
It’s also not a budget buster because you rarely serve huge portions; three or four scallops will suffice mainly because they’re either served with pasta or are not the main part of the dish.
With these breaded ones, I serve a classic macaroni and cheese along side. The mac & cheese is actually the “main” and the scallops are the “side.”
Easy Breaded Scallops
- 1 egg
- 1/2 cup instant mashed potato flakes
- 1/2 cup plain breadcrumbs
- 1/4 tsp seasoned salt
- 1 lb sea scallops
- 2 tbs flour
- 2 tbs butter
- 1 tbs vegetable oil
- In a shallow bowl, lightly beat egg. In another bowl, toss potato flakes and bread crumbs with salt and pepper. In a third bowl, toss scallops with flour to coat lightly. Dip in egg, then in potato mixture, patting to adhere.
- In a large skillet, heat butter and oil over medium heat. Add scallops; cook until golden brown and scallops are firm and opaque, 2-3 minutes per side
Can you tell me the reason you use potatoe flakes with the breadcrumbs? I only use bc.
Thanks for reply.
Judith Hanneman says
They help them get very crispy. It was a trick I learned from a fisherman friend of my father. I’ve used 100% potato flakes to bread whole fish too. It works really well if the fish is oily–like mackerel, bluefish, etc.