Mediterranean scallops are smaller than Atlantic scallops and are popular in cuisines all over the world; many restaurants offer them in their seafood dishes. They are usually prepared in a pan or fried. Furthermore, their cooking does not take very long because they are rather small. Follow the instructions in this article to cook Mediterranean scallops.
Ingrediants
- Scallops, about 100 g per person.
- Butter or olive oil.
- 2 eggs.
- Waterfall.
- Bread crumbs.
- Cocktail sauce (optional).
- Tartar sauce (optional).
- Lemon juice (optional).
Steps
Step 1. Heat some butter or olive oil in a pan on the stove
With this method you will make a scallop sauté. This is the most traditional cooking technique for this type of seafood.
- Add no more than a couple of scallops to the pan at a time, making sure the pan is not overfilled. Cook for 1-2 minutes over medium heat on each side or until they begin to turn golden. If you don't use butter, the scallops may not change color, which happens during the caramelization process of the sugars in the shellfish. If you have a quantity of scallops that exceeds the capacity of the pan, cook them in batches.
- Remove them from the pan. Set them aside and wait for them to cool a bit before serving.
Step 2. Heat the oil in the fryer or in a deep pan
Whatever you decide to use, know that it must be able to safely hold 7.62 cm of oil. While the oil reaches the right temperature, prepare the batter.
- Beat two eggs in a small bowl. Add 120ml of water and dip the seafood into the mixture. Then pass them in breadcrumbs. The eggs and water act as a "glue" for the breading.
- Check the oil temperature. Put a small cube of bread in the pot, if it starts to fry and turns golden in 1-2 minutes, the oil is hot enough.
Step 3. Fry the scallops for 3-4 minutes
Step 4. Remove them from the oil and let the oil drain for a couple of minutes before serving
It is important to eliminate excess grease before consuming them.
