North Woods Scallops Recipe

Prepare scallops

Pat the scallops dry with paper towels. If they are large, trim the side muscle and halve so the total weight is 8 ounces and pieces are uniform. Season scallops lightly with 0.25 tsp salt and a pinch of black pepper.

Make breading station

In one shallow bowl combine the flour (1 tbs) and half of the paprika and garlic powder. In a second bowl whisk the egg with the milk until combined. In a third shallow bowl combine the cornmeal (2 tbs), panko (3 tbs), remaining paprika, garlic powder, 0.25 tsp salt and 0.25 tsp black pepper; mix well.

Bread the scallops

Working one at a time, dredge each scallop first in the flour mixture, shaking off excess, then dip into the egg wash, then press into the panko-cornmeal mix until evenly coated. Transfer to a wire rack while you heat the oil (or prepare broiler pan).

Deep-fry option (traditional)

Heat 0.75 cup vegetable oil in a heavy 10-inch skillet or deep pan to 350°F (175°C). Fry scallops in batches without crowding for 1.5–2 minutes per side, until golden brown and opaque in the center (internal temp ~125–130°F). Use a slotted spoon and drain on paper towels. Keep warm in a low oven (200°F/95°C) while finishing remaining scallops.

Broiler/grill option (lighter)

Preheat the broiler with the rack 6–8 inches from the heat. Place breaded scallops on a foil-lined baking sheet or broiler pan and brush tops lightly with neutral oil or melted butter (about 1 tbsp butter melted). Broil 3–4 minutes per side, watching closely, until crisp and golden and cooked through.

Finish and serve

Transfer cooked scallops to a serving plate. Cut the lemon into wedges and serve alongside. Portion is 8 ounces of cooked scallops. Serve with house tartar sauce (see below).

Combine 1/2 cup mayonnaise, 1 tbsp finely minced dill pickle, 1 tsp chopped capers, 1 tbsp lemon juice, 1/2 tsp Dijon mustard, 1 tsp chopped fresh parsley, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Stir until smooth. Taste and adjust lemon, salt or mustard as needed. Chill at least 15 minutes to let flavors meld before serving.