Fried Scallop Basket Recipe
Sea Scallops with Fries & Coleslaw
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Ingredients
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Sea Scallops
Fries
Coleslaw
Method
Fried Scallops
- 1
- 2
Coat 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.
- 3
Heat Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Scallops
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.
Fries
- 5
Prepare the Potatoes
Peel the russet potatoes and cut them into thin strips (about 1/4 inch thick) for fries.
- 6
Soak the Fries
Soak the potato strips in cold water for at least 30 minutes to remove excess starch. Drain and pat dry with paper towels.
- 7
Heat Oil for Frying
In a deep fryer or large pot, heat vegetable oil to 350°F (175°C).
- 8
Fry the Potatoes
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.
Coleslaw
- 9
Prepare the Vegetables
Finely shred the green cabbage and grate the carrot.
- 10
Make the Dressing
In a large bowl, combine mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well until smooth.
- 11
Combine Coleslaw
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.
