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Scallops Breaded with Eggs and Fried

Breaded scallops fried until golden brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Scallops Breaded with Eggs and Fried

Ingredients

Directions

Prepare

  1. Remove the gills from the scallops.

  2. Beat the eggs in a bowl.

Bread and fry

  1. Dip each scallop in the eggs, then coat with bread crumbs.

  2. Heat butter or oil in a frying pan over medium heat.

  3. Fry the breaded scallops until golden brown on both sides.

Serve

  1. Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Scallop + breadtop 17% of all pairs
    Smell alikemoderate
    Cooked together64 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Scallop + buttertop 19% of all pairs
    Smell alikemoderate
    Cooked together160 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Scallops
Main protein that cooks quickly and turns firm and opaque when fried.
Eggs
Binds the bread crumbs to the scallops so the coating holds during frying.
Bread crumbs
Form a crisp, golden coating that browns in the hot fat.

The step that matters

Fry the breaded scallops until golden brown on both sides. Scallops overcook quickly and become rubbery, so frying over medium heat just until the coating is golden and the centre is opaque keeps them tender. The egg and crumb coating must be set before turning, or it may slide off.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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