Fried Scallops for Four

Submitted by mersaydees

"This is based on a recipe from Paula Boyer Rougny's, Happiness Is A Kitchen in Maine. She says you may optionally "Skip the flour step and sauté scallops in sizzling olive oil. Drain on paper towels, serve with tartar sauce.""

 

• Ready In: 20mins
• Ingredients: 7
• Serves: 4

ingredients

• 1 lb scallops
• 3 tablespoons flour
• 1 tablespoon Old Bay Seasoning
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped
• lemon wedge

directions

1. Use whole small (bay) scallops or sliced large (sea) scallops.
2. Rinse and pat scallops dry.
3. Roll in flour mixed with the Old Bay seasoning. Shake off excess.
4. Sauté in a butter-oil mix.
5. Bay scallops will be done in two minutes, sea scallops (if left whole) take longer.
6. Sprinkle with parsley and serve with lemon wedges.

Reviews

[KissTheCook]

I had company and we all loved them! I did add some lemon right before eating, and they were awesome! Love the addition of the Old Bay Seasoning.

 

[breezermom]

I had sea scallops so I halved them as suggested. So they cooked in no time. Instead of garnishing with parsley, I used cilantro as I find that has a slight lemony taste. Squeezed lemon juice over them and enjoyed! Thanks for sharing!

 

[Ginny Sue]

I love scallops and I love Old Bay, so this recipe was perfect for me. I used bay scallops and they were done in a flash.

 

[Nado2003]

Quick, easy, fast and yummy. I would definitely do this again. I think I overcooked the scallops because I fear undercooked food. Next time I will time it and take them off sooner. Great with Tabasco.

 

[NurseJaney]

Had 6 nice, thick, juicy sea scallops for 2 of us. We usually saute in butter and garlic, but thought this looked good -- and it WAS ! DH put all the dry ingredients in a paper bag, and shook the scallops in for coating. There was just enough spice to taste without covering up the sweetness of the scallops. Made a nice crust - served with sauteed onion and potato, and steamed swiss chard. Thanks for posting, mersaydees.