Fried Scallops Recipe

Prepare the Scallops

Rinse the scallops under cold water and pat dry with paper towels. In a bowl, whisk together the eggs and milk.

Coat the Scallops

In a separate bowl, mix the flour, cornmeal, salt, and black pepper. Dip each scallop first in the egg mixture, then dredge in the flour mixture, ensuring they are well coated.

Fry the Scallops

Heat oil in a deep skillet over medium-high heat. Fry the scallops in batches for about 2-3 minutes on each side until golden brown. Drain on paper towels.

Prepare the Potatoes

Peel and cut the russet potatoes into even strips. Soak in water for at least 30 minutes to remove excess starch.

Fry the Potatoes

Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches for 4-5 minutes until crispy and golden. Drain on paper towels and season with salt.

Prepare the Vegetables

Shred the cabbage and carrots using a grater or food processor.

Mix the Dressing

In a large bowl, combine mayonnaise, apple cider vinegar, sugar, salt, and black pepper to taste.

Combine

Add the shredded vegetables to the dressing and mix well. Refrigerate for at least 30 minutes before serving.

Make the Tartar Sauce

In a small bowl, mix together mayonnaise, dill pickles, lemon juice, capers, and salt to taste. Refrigerate until ready to serve.