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
Instructions
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.
I would love to try these!
Asianmommy, let me know if you do.
Ooh, cornmeal! And fried! Too, too yummy!
JS, yea….fried is always a good bet.
Well, anything that cloaks the actual scallop “farm-raised” taste is probably a good idea.
Dar, these were not the same scallops as the Nantucket ones. Notice that the posts are roughly 8 months apart. I don’t remember whether these were farm-raised or wild.