Imagine a dish that transforms delicate sea scallops into a crispy, golden masterpiece that will make your taste buds dance with joy! These Corn Crusted Scallops are not just another seafood recipe – they're a culinary adventure that brings restaurant-quality elegance right to your home kitchen. With a perfectly crunchy cornmeal exterior and a tender, succulent interior, these scallops are about to become your new favorite show-stopping meal that looks impressive but is surprisingly simple to prepare.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Sea scallops
- Cornmeal
- Flour
- Eggs
- Oil for frying
- Mayonnaise
- Pickles, diced
- Lemon juice
- Salt
- Pepper
Instructions
- Pat sea scallops dry with paper towels to remove excess moisture, ensuring they will crisp properly during cooking.
- Prepare three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with cornmeal mixed with salt and black pepper.
- Dredge each scallop first in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly with seasoned cornmeal mixture.
- Heat neutral cooking oil in a large skillet to 375°F (190°C), ensuring oil is deep enough to partially submerge scallops.
- For tartar sauce, combine mayonnaise, finely diced pickles, fresh lemon juice, salt, and pepper in a small bowl. Mix well and refrigerate to let flavors meld.
- Carefully place cornmeal-coated scallops into hot oil, cooking 2-3 minutes per side until golden brown and crispy exterior forms.
- Remove scallops using a slotted spoon, drain on paper towels to remove excess oil, and season lightly with additional salt.
- Plate scallops immediately, serving with chilled homemade tartar sauce on the side.
- Garnish with fresh lemon wedges and chopped parsley if desired for added flavor and presentation.
Tips
- Moisture is the Enemy: Always pat scallops completely dry before coating. Excess moisture prevents that coveted crispy crust from forming.
- Oil Temperature Matters: Use a cooking thermometer to ensure your oil is precisely at 375°F. Too cool, and scallops will become greasy; too hot, and they'll burn before cooking through.
- Don't Overcrowd the Pan: Cook scallops in batches to maintain oil temperature and ensure each piece gets perfectly golden and crisp.
- Fresh is Best: Use the freshest sea scallops you can find. Look for scallops that are firm, have a sweet ocean smell, and are uniformly white or light beige.
- Make Tartar Sauce Ahead: Prepare the tartar sauce at least 30 minutes before serving to allow flavors to meld together beautifully.
- Serve Immediately: These scallops are best enjoyed right after cooking when the crust is at its crispiest and the interior remains tender and juicy.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 18g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 45mg
