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Deep-Fried Scallops

Scallop is a name commonly applied to any of a number of species of saltwater clams. One of the most popular scallops for eating is the Atlantic sea scallop, harvested in the cold water off the northeastern coast of the United States. The edible part is the adductor muscle, which is firm, white, and meaty. The earliest known documented recipe for scallops was published in 1846 in Miss Beecher’s Domestic Receipt Book. It called for sautéing, but there are many ways to prepare scallops. Like other seafood, scallops are healthful as they are rich in protein, vitamin B12, omega-3 fatty acids, and other key minerals. Once overfished, the wild sea scallop population is now thriving due to conservation and sustainability efforts.

Recipe Servings: 2

Prep Time
10 minutes
Cook Time
3 minutes
Total Time
13 minutes
Gluten Free
Dairy Free



  1. Prepare the scallops by removing the hard, little muscle that is attached to the side of them. Rinse the scallops under very cold water and pat completely dry.
  2. Preheat the oil to 350°F in a deep-fryer or heavy saucepan.
  3. Beat the eggs in a small bowl.
  4. Combine the breadcrumbs and salt in a separate bowl.
  5. Roll the scallops in the breadcrumbs, dip them in the egg, and then roll them in the breadcrumbs again.
  6. Fry the scallops for about 3 minutes or until they are golden-brown. The scallops should be white in the center when cooked through.
  7. Remove the scallops from the oil and place them on paper towel.
  8. Serve immediately with lemon wedges on the side.

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