Rinse the sea scallops under cold water and pat them dry with paper towels. Remove any tough muscle on the side of the scallops.

Prepare the Scallops

In a shallow bowl, combine flour, cornstarch, salt, black pepper, and garlic powder. In another bowl, beat the eggs. Dip each scallop in the egg mixture, then coat with the flour mixture, ensuring they are well covered.

Coat the Scallops

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Carefully place the coated scallops in the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Scallops

Peel the russet potatoes and cut them into thin strips (about 1/4 inch thick) for fries.

Prepare the Potatoes

Soak the potato strips in cold water for at least 30 minutes to remove excess starch. Drain and pat dry with paper towels.

Soak the Fries

In a deep fryer or large pot, heat vegetable oil to 350°F (175°C).

Heat Oil for Frying

Carefully add the potato strips to the hot oil in batches, frying for about 5-6 minutes until they are golden and crispy. Remove and drain on paper towels, then sprinkle with salt.

Fry the Potatoes

Finely shred the green cabbage and grate the carrot.

Prepare the Vegetables

In a large bowl, combine mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well until smooth.

Make the Dressing

Add the shredded cabbage and grated carrots to the dressing. Toss until the vegetables are well coated. Refrigerate for at least 30 minutes before serving.

Combine Coleslaw

Sea scallops

All-purpose flour

Cornstarch

Salt

Black pepper

Garlic powder

Eggs

Vegetable oil

Russet potatoes

Green cabbage

Carrots

Mayonnaise

Apple cider vinegar

Sugar

Fried Scallop Basket

Make Fried Scallop Basket Recipe in just 1h . Sea Scallops with Fries & Coleslaw

Fried Scallop Basket Recipe

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