A delightful recipe for crispy fried scallops, perfect for a quick and delicious meal.
Rinse the scallops under cold water and pat them dry with paper towels.
Drying the scallops thoroughly ensures the coating adheres properly and fries evenly.
Crack the eggs into a bowl and whisk them until smooth.
Whisking the eggs well creates a uniform coating for the scallops.
Combine the breadcrumbs and salt in a shallow dish.
Mixing the salt with the breadcrumbs evenly distributes the seasoning.
Coat each scallop in the breadcrumb mixture, then dip it in the egg wash, and coat it again in the breadcrumbs.
Double coating the scallops ensures a crispy and flavorful crust.
Heat the oil in a deep fryer to 375°F (190°C) and fry the scallops in batches for 2-3 minutes until golden brown.
Frying in small batches prevents the oil temperature from dropping, ensuring even cooking.
Remove the scallops from the oil and drain them on paper towels.
Draining the scallops on paper towels removes excess oil, keeping them crispy.
Serve the scallops on a plate with lemon wedges and tartar sauce on the side.
Serving with a garnish of fresh parsley adds a touch of color and freshness.
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