This crisp, light breadcrumb coating is perfect for scallops. Don’t be alarmed by the full stick of butter in the ingredients list—you won’t use the entire thing. These deep-fried scallops are first dipped in a seasoned flour mixture, then they are dipped in egg batter and dry bread crumbs. I remember going to Claire’s roadside clam shack in NH and they had the best tartar sauce! Toss with your other hand to coat the scallops with egg. No “set” amounts…just go by taste. Hands-On Time: 25 minutes My Uncle Eric made his living as a fisherman and commercial artist. We use cookies to provide you with a great experience and to help our website run effectively. For batter, in a medium mixing bowl combine flour, sugar, and 1/4 teaspoon salt. © 2020 Food Republic. This is what I use to make tartar sauce. I am what they call a ‘Wash-a-shore’. Perhaps you are thinking of the recipe for homemade fish cakes with tartar sauce from 2015? p.a. When all scallops are breaded, drizzle with some of the remaining butter and transfer to the oven. 15 Types Of Grapes To Know, Eat And Drink. Place a baking sheet next to the breadcrumbs to hold the breaded scallops. The one in the picture looks great. Thanks again for ALL of the seafood recipes. Thanks for the recipe! Can anyone give an approximation so nutritional information can be calculated, or is it a case of “if you have to ask, you can’t “afford” them (nutritionally speaking? Check your email for a confirmation link. Prepare the scallops and put them into a saucepan with enough white wine to cover. In a small mixing … Reprinted with permission from School of Fish. youngling. Serve with lemon and tartar sauce or any other creamy mayonnaise-based sauce. All Rights Reserved. do you thaw them in the refrigerator or on a counter ? How about a good recipe for tartar sauce. I’m from Cape Cod but have lived in Maryland for a long time. Fried Scallops Ingredients. It's A Male Chef X Food Republic Thanksgiving! As I remember, I don’t think my mom did anything special to the scallops before she put them in a deep fryer. I just posted, but here you go: mayo (main base), dab mustard-not much, minced onion, pickle relish, few chopped capers, salt/pepper, and a dab of gsrlic powder. Make sure to cook them medium-rare. We loved the scallops and tartar sauce. Love Scallops. Same treatment with Fr. Do this early in the day and cover/fridge for several hours to meld all flavors! Smaller scallops will cook faster. I should check my memory with my sister who still lives down there. Line a lg. Set aside. Shellfish Smarts: What Are Gooseneck Barnacles?, Yankee Magazine’s Ultimate New England Winter Guide, Yankee Magazine’s Ultimate New England Summer Guide, 63 Reasons Why We Love the Cape & Islands, Yankee Magazine’s Ultimate Guide to Autumn in New England, Get Rid of Skunk Odor | Methods to Deskunk Your Dog, 10 Prettiest Coastal Towns in New England, Tartar sauce and lemon slices, for serving. Shake off the excess with one hand and drop them in the egg. They were every bit as good as the ones I had at Moulton's in Medford awhile back. Start testing them after 1 1/2 minutes. Remove to the paper towel-lined plate and toss gently. And to a previous commenter, while I am not a native Cape Codder I do live out here now on the elbow. Pour vegetable oil into a deep fryer, or a … Hi there. Help Me Reach 6000 Subs SUBSCRIBE TO Ray Mack's Kitchen & Grill Contact: [email protected] … Serve with tartar sauce and lemon slices. It's a slightly messy process, but it's not difficult. By using this website, you agree to our use of cookies. Take two rimmed baking sheets and set a wire rack in each. DIRECTIONS. Too buttery. The scallops should be cooked in two batches but they may be breaded all at once. Thanks! Pour melted butter and bread crumbs into additional (separate) shallow bowls. lard or vegetable oil to a depth of two inches in the pan. Try going to a good seafood shop and buy ‘dry’ scallops. Clams I've only seen in chowder and fried in strips locally and sporadically. Continue frying, taking the temperature of the oil and adjusting the heat as needed, until the scallops are golden brown and a cake tester inserted into the scallops feels warm but not hot when placed below your lip, about 2 minutes total.