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Deep Fried Scallops Recipe
|Rice wine/Dry sherry||2 Teaspoon|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Oil||8 Cup (128 tbs) (For Deep Frying)|
Serving size: Complete recipe
Calories 3445 Calories from Fat 2976
% Daily Value*
Total Fat 337 g517.8%
Saturated Fat 44.7 g223.4%
Trans Fat 0 g
Cholesterol 286.3 mg95.4%
Sodium 1088.5 mg45.4%
Total Carbohydrates 63 g21.1%
Dietary Fiber 1 g4.1%
Sugars 1.4 g
Protein 46 g92.6%
Vitamin A 7.1% Vitamin C 11.3%
Calcium 11.7% Iron 14.8%
*Based on a 2000 Calorie diet
Mix marinade ingredients in a medium bowl.
Add scallops; mix well.
Let stand about 15 minutes.
Combine cornstarch and salt in a small plastic bag.
Add several scallops at a time and shake well to coat.
Dip coated scallops in beaten egg, then in breadcrumbs.
Heat oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower scallops into hot oil with a slotted metal spoon.
Deep-fry several at a time until golden brown, about 2 minutes.
Remove from oil with slotted spoon.
Drain on paper towels.