Easy Fried Scallops

4.4
(10)

This fried scallops recipe is everyone's favorite and has become a regular dish at our family fry nights. If serving as a main dish, make twice as many servings as people (about 8 scallops per person).

2
2
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
3

Ingredients

  • 4 cups vegetable oil for frying

  • 2 cups buttermilk

  • 2 cups all-purpose flour

  • ½ tablespoon salt

  • ½ tablespoon ground black pepper

  • 12 large fresh scallops

Directions

  1. Heat oil in a deep fryer or large saucepan to 400 degrees F (200 degrees C).

  2. Pour buttermilk into a bowl. Combine flour, salt, and pepper in a second bowl. Dip 4 or 5 scallops in buttermilk, then roll in flour mixture until thickly coated.

  3. Cook coated scallops in hot oil until golden and crispy, 3 to 4 minutes. Drain on a paper towel-lined plate. Repeat coating and frying remaining scallops.

Editor's Notes:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition data for this recipe includes the full amount of buttermilk and flour. The actual amount of buttermilk and flour consumed will vary.

Nutrition Facts (per serving)

769 Calories
31g Fat
85g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 769
% Daily Value *
Total Fat 31g 39%
Saturated Fat 6g 31%
Cholesterol 83mg 28%
Sodium 1915mg 83%
Total Carbohydrate 85g 31%
Dietary Fiber 3g 10%
Total Sugars 8g
Protein 37g
Vitamin C 5mg 24%
Calcium 260mg 20%
Iron 5mg 29%
Potassium 765mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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