Fried scallops, breaded in flour
5 servings
30 minutes
Fried scallops, breaded in flour — a refined dish of French cuisine that embodies the harmony of textures and flavors. The scallops, with their tender and slightly sweet flesh, are fried to a crispy golden crust while retaining their juiciness inside. A light milk soaking makes the seafood even softer, while white pepper and thyme add exquisite spice. Serving with lemon highlights the natural freshness of the scallops, and parsley adds a hint of freshness. This dish pairs perfectly with white wines and serves as a delightful treat for a romantic dinner or festive table, impressing with its elegance and unique taste.
1
Cut the scallops in half lengthwise and rinse thoroughly. Soak in milk for 5 minutes.
- Sea scallops: 700 g
- Milk: 1 glass
2
Mix flour with pepper and salt and coat the scallops in it.
- Wheat flour: 1 glass
- Ground white pepper: 2 teaspoons
- Salt: 1 teaspoon
3
Heat olive oil (6 tablespoons) in a pan and fry the scallops until a light brown crust forms.
- Olive oil: 100 ml
4
Place the scallops on a plate. Pour the remaining butter into the pan and keep it on the heat until the butter slightly darkens.
- Olive oil: 100 ml
5
Brush the scallops with oil, sprinkle with finely chopped parsley and thyme. Serve with lemon wedges or with mayonnaise.
- Chopped parsley: 1 tablespoon
- Wild thyme: 2 teaspoons
- Lemon: 1 piece
