It’s National Fried Scallop Day! I don’t know about you, but my husband and I love fried scallops (really, we love any sort of scallop). I get them fried every time we go to our favorite Chinese buffet restaurant. But, admittedly, fried scallops are not the healthiest things you can eat.
I’ve sauteed scallops before, and I’ve boiled them. Really, you do not want to cook a scallop for more than 3-5 minutes any way you cook them because it’s super easy to overcook them to the point that they’re rubbery and near inedible.
Frying scallops is pretty easy. You do it basically the same way you fry chicken (at least, the same way my grandmother taught me to fry chicken. You dip them in an egg and milk mixture, and then roll them in a cornbread and flour mixture before sticking them in a hot skillet. Fry on each side for about 90 seconds to 2 minutes, and you’ve got tasty fried scallops.
However, if you’re looking for a healthier way to enjoy scallops I highly recommend an amazing South American dish called ceviche. In this dish, the scallops aren’t fried. In fact, they’re not even really cooked at all. They’re cured to safety in the acidic lemon and lime juices. Now, I’m not one to eat raw seafood (and it’s never recommended for pregnant women, so don’t try this recipe if you are), but even I enjoyed this one. It’s really hard (as far as I’m concerned, anyway) to ruin South American cuisine. I’m so glad I discovered this recipe in one of my grandmother’s old cookbooks. It’s low calorie, low fat, and completely delicious! So, when you’re done celebrating Fried Scallop Day, give this recipe a try.
- 6 tablespoons lemon juice
- 6 tablespoons lime juice
- 1 diced green pepper
- 1 diced red pepper
- 2 stalks of celery, chopped
- 3 tablespoons parsley flakes
- 2 tablespoons cilantro
- 2 teaspoons garlic powder
- 2 teaspoons ground ginger
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 1½ pounds bay scallops, cut into bite-sized pieces
- 2 tablespoons olive oil
- 6 lettuce leaves
- In a medium-sized bowl, mix together the lemon and lime juices, the green and red pepper, celery, parsley flakes, cilantro, garlic powder, ginger, chili powder, salt, and red pepper flakes.
- Toss in the scallops and combine thoroughly.
- Cover and refrigerate for 6-12 hours.
- Remove from the refrigerator and stir in the olive oil.
- Lay out the lettuce leaves onto a serving platter.
- Spoon the scallop mixture evenly over the leaves.
- Serve immediately.