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Fried Scallops Chinese Style

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Ingredients

Adjust Servings:
1/2 lb scallops (bay or sea your choice)
2 teaspoons rice wine vinegar (or can use dry sherry)
1/4 teaspoon salt and pepper
1/3 cup cornstarch
1/4 teaspoon salt
1 beaten egg
1/2 cup fine breadcrumbs
1 cup oil

Nutritional information

632.8
Calories
510g
Calories From Fat
56.7g
Total Fat
7.7 g
Saturated Fat
60.1mg
Cholesterol
485.7mg
Sodium
21.3g
Carbs
0.7g
Dietary Fiber
0.9g
Sugars
10.3g
Protein
148g
Serving Size (g)
4
Serving Size

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Fried Scallops Chinese Style

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    Great recipe Shawn! I do not have a lot of experience cooking scallops. These turned out wonderfully. The outside was crunchy but the inside stayed moist and tender. I served them as a starter to a Chinese meal. I wasn't sure how good they would be since the recipe is so simple. The recipe is perfect because the lack of spice allows the delicate flavor of the scallops to really shine. Thanks for sharing this recipe.

    • 37 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Fried Scallops Chinese Style, Great as a appetizer! a little different but still all good. This is one of those recipes to use with the old timey electric woks that were so popular in the early 90’s! That is where is developed from cause some nights in my early marrage then it was just easier to break out the wok than dirty up the stove and a bunch of pots etc., Great recipe Shawn! I do not have a lot of experience cooking scallops. These turned out wonderfully. The outside was crunchy but the inside stayed moist and tender. I served them as a starter to a Chinese meal. I wasn’t sure how good they would be since the recipe is so simple. The recipe is perfect because the lack of spice allows the delicate flavor of the scallops to really shine. Thanks for sharing this recipe., Easy to make. Tender and juicy with a little crunch on the outside. Not a heavy breading, goes very good on the scallops.


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    Steps

    1
    Done

    Wash Scallops Pat Dry With Paper Towel.

    2
    Done

    Mix Together Marinade and Let Scallops Stand in Marinade For 15 Minutes.

    3
    Done

    Combine Cornstarch and Salt in a Plastic Bag.

    4
    Done

    Shake Several Scallops in Bag Dip in Egg Then in Bread Crumbs.

    5
    Done

    Heat Oil in Wok to 350*.

    6
    Done

    Lower Heat Some and Lower Scallops Into Oil and Fry Until Brown About 2 Minutes.

    7
    Done

    Drain on Paper Towels.

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    Gabriel Morrison

    Grill guru known for his perfectly charred and smoky barbecue dishes.

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