Fried Scallops Day

Happy Tuesday Everybody & Today is National Fried Scallops!!!

Scallop History

• Scallop comes from the Old French escalope meaning "shell," referring to the shell that houses the scallop.
• In 1280, Scallops was mentioned in print, when Marco Polo mentioned scallops as being one of the seafoods sold in the marketplace in Hangchow, China.
• In 1936, Paris restauranteur Gustave Chatagnier featured a special scallops dish on his menu.
• New equipment in 1965 enabled the processing of deep water mollusks, calico scallops became a major harvest off the shores of North Carolina and Florida.
• Most famous scallop dish is Coquille St. Jacques; there is also a religious history with this dish, but only regarding to the shell itself.
• The scallop shell was used as a badge of reverence and identification by pilgrims visiting the Spanish shrine of St. James (St. Jacques in French).

Recipes for Scallops

Fried Scallops

Ingredients

• 2 Cups Scallops, cut to about 3/4-inch cubes if large
• 1 Cup Flour
• 1 Teaspoon salt
• 1 Teaspoon paprika
• 2 Eggs
• 2 Tablespoons water
• Fine Dry Bread Crumbs

Directions

1. If scallops are large, cut into 3/4-inch cubes.
2. Dry completely with paper towel or clean towels. In a bowl, combine flour, salt, and paprika. In another bowl, whisk eggs with water.
3. Put bread crumbs in a third bowl. Dip scallops in the flour mixture, then dip in egg, then in the bread crumbs.
4. Fry in hot oil at about 370° until nicely browned, about 2 minutes.

Pan-Fried Ginger Scallops

Ingredients

• 8 Large Scallops
• 1 1/2 Tablespoons Olive Oil
• 1-inch Knob Ginger Sliced
• 2 Garlic Cloves, Sliced

For Sauce:

• 1 Tablespoon Lime Juice
• 1 Teaspoon Soy Sauce
• 1 Teaspoon Fish Sauce
• 1 Teaspoon Mirin
• 1/2-Inch Knob Ginger, Grated

For Garnish:

• 1 Tablespoon Cilantro Leaves
• 1 Stalk Green Onion, Thinly Sliced
• 1 Red Chili, Thinly Sliced
• 1 Teaspoon Fried Shallots

Directions

1. Heat oil over medium heat and add ginger and garlic slices. Cook for 4 minutes to infuse oil with flavor. Increase heat to medium high. Season scallops, add to pan and cook 1-2 minutes on each side until almost cooked through and golden brown. Remove from pan.
2. Whisk together ingredients for sauce, toss in pan quickly, and strain over scallops
3. Garnish with cilantro, green onion, chili, and fried shallots.

Pan-Fried Scallops with White Wine Reduction

Ingredients

• 2 Pounds Sea Scallops
• 1 Teaspoon Salt
• 1/4 Teaspoon pepper
• 2 Tablespoons Olive Oil
• 1/2 Cup of White Wine or Chicken Broth
• 1/3 Cup Orange Juice
• 1/4 Cup Finely Chopped Onion
• 1 Teaspoon Dried Oregano
• 1 Teaspoon Dijon Mustard
• 1 Garlic Clove, Minced
• 3 Tablespoons Cold Butter, Cubed

Directions

1. Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in oil until firm and opaque. Remove and keep warm.
2. Add wine to the skillet, stirring to loosen browned bits from pan. Stir in the orange juice, onion, oregano, mustard and garlic.
3. Bring to a boil; cook and stir for 2-3 minutes or until reduced by half. Remove from the heat; stir in butter until melted. Serve with scallops.

*Found out that this is also a good meal for Diabetics*

Hope y'all enjoy!!