Fried Scallop Platter Recipe
Served with coleslaw, fries, and tartar sauce.
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Ingredients
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Fried Scallops
Coleslaw
Fries
Tartar Sauce
Method
Fried Scallops
- 1
Prepare the Batter
In a medium bowl, whisk together the flour, cornmeal, salt, and black pepper. In another bowl, whisk the eggs and milk until well combined.
- 2
Coat the Scallops
Dip each scallop first into the egg mixture, allowing excess to drip off, then coat with the flour mixture. Ensure each scallop is well coated.
- 3
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it shimmers.
- 4
Fry the Scallops
Fry the scallops in batches for about 2-3 minutes per side, or until golden brown. Remove and drain on paper towels.
Coleslaw
- 5
Combine the Vegetables
In a large bowl, combine the shredded cabbage and carrots.
- 6
Make the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 7
Mix Together
Pour the dressing over the cabbage mixture and toss well to combine. Refrigerate for at least 30 minutes before serving.
Fries
- 8
Prepare the Potatoes
Peel and cut the russet potatoes into thin strips.
- 9
Heat the Oil
In a deep fryer or large pot, heat the vegetable oil over medium-high heat.
- 10
Fry the Potatoes
Fry the potato strips in batches until golden brown, about 4-5 minutes. Remove and drain on paper towels, then season with salt.
Tartar Sauce
- 11
Mix the Ingredients
In a small bowl, combine mayonnaise, dill pickle relish, lemon juice, chopped capers, and salt. Stir until well combined.
- 12
Chill
Refrigerate the tartar sauce for at least 15 minutes before serving to let the flavors meld.