A Yummy History and Cooking Guide To Fried Scallops
Ah, the humble scallop. Not just another pretty shellfish, scallops make for a scrumptious food item. And what better way to enjoy it than in a golden, crispy fried form? If you're a seafood lover, you've probably had your fair share of pan-seared or grilled scallops. But if you haven't tried them fried yet, you're missing out on a finger-licking experience. So, let's dive into the fascinating history and cooking guide of fried scallops.
Scallops have been a popular delicacy throughout history. Ancient Romans not only cultivated scallops, but even used them as currency. It was the French who brought fame to scallops with their Coquilles St. Jacques dish. The scallop shell became a symbol of the pilgrimage cult in medieval times, and scallops were considered a luxury item back then.
Nowadays, scallops are found in many cuisines, and fried scallops have become a staple in many seafood-loving regions. To make fried scallops, you need fresh scallops, flour, eggs, breadcrumbs, salt, pepper, and oil. Dredge the scallops in flour, dip them into beaten eggs, coat them with breadcrumbs, and fry them until golden brown and crispy. It's that simple.
The trick to making perfect fried scallops is to get the oil temperature right. Heat the oil to around 375°F, and cook for 2-3 minutes per side until golden brown. Overcooking scallops can make them tough, so it's essential to keep an eye on them. And voila! You have a mouth-watering plate of fried scallops ready to be devoured.
But let's not stop there. There are many variations to fried scallops, like adding spices or using different coatings. You can also try serving them with tartar sauce or lemon wedges for an extra zing.
Fried scallops may be a simple dish, but they're packed with flavor. From their fascinating history to the mouth-watering cooking guide, fried scallops are a treat for seafood lovers. So, the next time you're in the mood for some seafood, don't hesitate to give fried scallops a try. Trust us; you won't be disappointed.