I got a bag of frozen bay scallops at Trader Joe’s and they were quite large for bay scallops. The first half of the bag was sauteed and thrown in a pasta, which was ok, but we really hit a home run frying the rest. They’re bite size and fun to pop in your mouth. My mom practically jumped up and down about these.

Cornmeal Crusted Bay Scallops
~3 to 4 appetizer size portions

  • oil for frying
  • 7 ounces (23 pieces) frozen bay scallops, defrosted
  • 3 tablespoons potato starch
  • 1 egg
  • 1/4 cup + 2 tablespoons cornmeal
  • 1/2 teaspoon ancho chili powder
  • 1 teaspoon garlic powder
  • 2 teaspoons dried parsley
  • salt and pepper to taste


1. Heat the oil to 350 degrees F.
2. Drain scallops and toss with potato starch until all pieces are coated. Season with salt and pepper.
3. Beat egg in a small bowl. Set aside. Combine cornmeal, ancho, garlic, and parsley in a another small bowl.
4. Dip scallops in egg mixture. Let excess drip off and toss with cornmeal mixture. Shake off excess and fry (in batches, depending on the size of your pot). Scallops are done when they float, about 1 minute. Season with salt to taste and drain on paper towels. Eat immediately.

fried scallops 2
posted by jessica at 09:17 AM Filed under American, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.