Fried Scallops For Four Recipes
These were always a treat for us growing up... My mom loved her seafood, and this one was such a TREAT!
Recipe From food.com
Provided by Lindas Busy Kitchen
Categories High Protein
Time 12m
Yield 1-2 serving(s)
Number Of Ingredients 5
Use large sea scallops, which are often labeled "u/10" or "u/12," which stands for under 10 or 12 to a pound. And try to get dry scallops as opposed to wet ones, which have been treated with chemicals to extend their shelf life and add moisture. Dry scallops exude much less liquid when cooked and have better texture and flavor. These untreated scallops often tend to be less bright white, but your fishmonger should be able to tell you for sure what you're buying.
Recipe From cooking.nytimes.com
Provided by John Willoughby And Chris Schlesinger
Categories easy, quick, main course
Time 30m
Yield About 12 servings
Number Of Ingredients 5
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