Deep-Fried Scallops
With Mazola® Corn Oil
SERVING SIZE
4-6 Servings
TOTAL TIME
35 Minutes
SKILL LEVEL
Intermediate
Ingredients:
- 1 lb scallops
- 3 to 4 cups Mazola Corn Oil, or as needed for deep-frying
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs
- 3 tablespoons milk (or water)
- 1 1/2 cups breadcrumbs
Instructions:
- Rinse scallops under cold water and pat dry with paper towels.
- Heat 2 to 3 inches of Mazola Corn Oil in a deep, heavy skillet or deep fryer to 335°F. Line a baking sheet with paper towels for draining.
- In a bowl, combine the flour, salt, paprika, and black pepper.
- In another bowl, whisk the eggs with the milk.
- Place the breadcrumbs in a third bowl.
- Dip each scallop first in the flour mixture, then in the egg mixture, and finally coat them in breadcrumbs.
- Fry the scallops in batches in the hot oil until golden brown, about 1 1/2 to 2 minutes per batch. Avoid overcrowding the pan.
- Use a slotted spoon to transfer the fried scallops to the paper-towel-lined baking sheet.
- Serve immediately with lemon wedges or your choice of dipping sauce.
