Ingredients
-
1
-
3
-
1
-
2
-
2
-
2
-
-
-
-
-
-
-
-
-
Directions
Fried Scallops for Four, 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 saut scallops in sizzling olive oil. Drain on paper towels, serve with tartar sauce.”, A friend had fresh scallops delivered overnight from Maine and I thought this sounded closest to home. And it sure was. Cut sea scallops in half and seasoned them before dredging in the flour mixture. Served with homemade tartar sauce. Will definitely be making these again. Thanks so much for sharing, I had sea scallops so I halved them as suggested. So they cooked in no time. Instead of garnishing with parsley, used cilantro as I find that has a slight lemony taste. Squeezed lemon juice over them and enjoyed! Thanks for sharing!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Use Whole Small Bay Scallops or Sliced Large Sea Scallops. |
|
2
Done
|
Rinse and Pat Scallops Dry. |
|
3
Done
|
Roll in Flour Mixed With the Old Bay Seasoning. Shake Off Excess. |
|
4
Done
|
Saut in a Butter-Oil Mix. |
|
5
Done
|
Bay Scallops Will Be Done in Two Minutes, Sea Scallops If Left Whole Take Longer. |
|
6
Done
|
Sprinkle With Parsley and Serve With Lemon Wedges. |
