Fried Scallops Recipe by Woodman’s of Essex
Fried Scallops Ingredients
32 ounces scallops
12 ounces evaporated milk
4 cups corn flour
Lard (or Crisco) Do not use olive oil.
How to Fry Scallops
In a 4-quart saucepan, melt 2 ¾ lb. lard or vegetable oil to a depth of two inches in the pan. Heat to 350˚F. Using two bowls, pour evaporated milk into one and corn flour into the other. In small batches put the scallops in a hand-held strainer, and submerge into the bowl of evaporated milk to coat. Remove the strainer from the bowl and shake off the excess milk. Next dredge the scallops until they are well covered with flour (you may want to use a clean, dry hand-held strainer to shake off the excess flour).
Carefully place the scallops in the hot lard or oil. Be careful because lard will spatter. Cook in small batches, turning to cook both sides. Scallops will take approximately 2 minutes to cook. The color is the most important. They should be a golden brown. Using a slotted scoop remove from oil. Shake gently and place on paper towels to absorb any excess oil. Make sure the fat comes back to the correct temperature before cooking another batch. Serves 8 (appetizer-sized portions).
Recipe Notes: Serve with Woodman’s Tartar Sauce and/or ketchup!
For our homemade tartar sauce recipe for your scallops check out our new cookbook!
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