Fried Scallops

Oxmoor House
6 servings


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2 pounds scallops
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 eggs, lightly beaten
1/2 cup milk
2 cups fine dry breadcrumbs
Vegetable oil
Cocktail sauce


Rinse scallops in cold water; drain well. Set aside.

Combine flour, salt, and pepper; dredge scallops in flour mixture. Combine eggs and milk; beat well. Dip scallops into egg mixture. Dredge in breadcrumbs.

Fry scallops in deep hot oil (350°) until golden brown; drain on paper towels. Serve immediately with cocktail sauce.

Created date

February 2010