My husband grew up in the Florida Panhandle and spent many weekends scalloping (hunting for scallops) in Port St. Joe. Homemade scallops, fries and cole slaw followed by a boiled chocolate icing yellow cake were a big treat in his family. After many years, I finally mastered the cake recipe.
This summer I finally hit a home run with the scallops – so much that hubby now asks for them on a regular basis!
Greenwise Patagonian Scallops from Publix (or fresh bay scallops if you can find them)
Plain flour (about 1 cup, may need a bit more)
Salt & pepper (season to taste)
About 2 tbsp+ Old Bay seasoning
About 1 tsp paprika
1/4 c. milk
Homemade breadcrumbs (4-5 slices day old butter bread run through the blender and crushed very fine)
The bag of Publix scallops weighs 24 ounces. It’s enough for 3 meals for the two of us – so 8 oz of scallops for this recipe. Thaw scallops, rinse in cold water and pat dry on a paper towel.
Heat oil to 350 degrees (I cook fries first, then scallops)
Set up 4 stations:
(1) flour/spice mix in bowl (adjust as necessary to suit your taste)
(2) egg wash (beat egg and combine with milk in a bowl)
(3) bread crumbs in a shallow pan
(4) platter with several layers of paper towels
Roll a handful of scallops in flour mixture to coat scallops completely; dip in egg wash, shake off excess; roll in breadcrumbs, shake off excess. Place on platter. Repeat process until all scallops are coated.
Drop scallops in oil in small batches. Allow to cook 3-5 minutes until desired doneness is achieved. Stir occasionally while cooking. Scoop out scallops and allow to drain on platter lined with paper towels. Serve immediately. (Fries can hold in a 200 degree oven while scallops are cooking.)
Enjoy with ketchup, cocktail sauce or tartar sauce.