156 fry scallops Recipes

scallops, flour, old bay seasoning, butter, olive oil, fresh parsley, chopped, lemon wedge

scallops (bay or sea your choice), rice wine vinegar (or can use dry sherry), salt and pepper, cornstarch, salt, beaten egg, fine breadcrumbs, oil

freshly squeezed tangerine (or orange) juice, plus 1 tsp zest, saffron threads, best-quality mayonnaise, kosher salt, sea scallops, patted dry with paper towels, eggs, beaten with 1 tbsp water, lemon pepper & kosher salt to taste, cooked angel hair pasta, vegetable oil, for deep-frying, parsley or cilantro, for garnish

eggs, unflavored breadcrumbs , to coat scallops, salt, sea scallops (if large, cut in half or quarters ), vegetable oil , for deep frying

soy sauce, lemon juice, rice vinegar, brown sugar, dry sherry, garlic, crushed, ground black pepper, cornstarch, fresh large scallop, fresh snow pea, fresh white mushroom, sliced, red bell pepper, yellow bell pepper, onion, quartered and separated, peanut oil, hot cooked rice or angel hair pasta

scallops, stalks of kai lan - thick stems only, garlic , smashed, cooked rice, egg white, heaped tbsp of dried mini anchovies, stalk green onions (spring onions), chopped, white pepper to taste, salt, pepper, cornflour

fresh scallops, fat free egg substitute, italian seasoned breadcrumbs, olive oil flavored cooking spray, chopped parsley, lemon wedges

scallops (fresh or frozen, thawed ), orange juice, low sodium soy sauce, rice vinegar or 1 tbsp white vinegar, sesame oil, vegetable oil, sugar snap pea, cut in half, red bell pepper, cut in thin slices, green onion, cut in slices, corn cobs, drained and rinced, napa cabbage, cut in thin slices, fresh spinach , torn

dry sherry, soy sauce, sesame oil, sugar, bay scallop, cornstarch, salt, peanut oil, minced fresh ginger, snow peas, trimmed, scallions, cut into 1 inch lengths

scallops, all-purpose flour, salt, pepper, eggs, lightly beaten, milk, fine dry breadcrumbs, vegetable oil

scallops , wiped dry, egg, water, salt & pepper, fine breadcrumbs, melted butter

flour, salt, pepper, paprika, fresh scallops, butter, dry vermouth

fresh lemon juice, fresh orange juice, fine julienne of peeled fresh gingerroot, cornstarch, oriental sesame oil (available at most supermarkets and specialty food shops), salt, sea scallops (halved or quartered if large, rinsed and drained well ), cornstarch, vegetable oil (for deep frying)

scallops , sliced in half horizontally, raw beets, washed ,rolled in olive oil & rock salt,and baked,covered,at 385 f/ 195 cup/gas mark 4 for 2 hours (root only, no greens), walnut oil, aged sherry wine vinegar, salt and black pepper, chopped chives, butter, good chardonnay wine

dried scallops or 2 tbsp dried shrimp, water , for soaking (soak in the fridge the morning of dinner), salt, black pepper or 1 pinch white pepper, if you have it, strong chicken broth (if using canned , college inn is recommended, but cut back on salt), sugar (this is my adaptation or addition), cornstarch, water, oil (i reduced amount to 1 tb), scallion, cut into 1-inch lengths, head iceberg lettuce

onion, chopped, garlic cloves, minced, olive oil, sea scallops, halved, tomatoes, chopped, lemon juice, salt, pepper, hot cooked pasta or rice, optional

unsalted butter, granary bread, diced, fresh scallops, shelled, parma ham, roughly shredded, walnut oil, white wine vinegar, sunflower oil, garlic clove, finely chopped, shallot, finely chopped, english mustard, salt and pepper, chopped chives