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Fried Scallops

Fried scallops seasoned with salt, pepper, flour or Indian meal, optionally fried with salt pork.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pork and olive are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 6,716 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Fried Scallops

Ingredients

Directions

Prepare

  1. Wash the scallops in cold water and pat them dry with a towel.

  2. Season flour with salt and pepper, or use Indian meal.

Fry

  1. Heat enough oil in a pan to prevent burning.

  2. If using salt pork, slice it and fry it with the scallops.

  3. Fry the scallops until golden brown.

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. Pork + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together6,716 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Pepper + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Pepper + porktop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Scallop + porktop 18% of all pairs
    Smell alikemoderate
    Cooked together34 recipes

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

  5. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Scallops
Form the main body of the dish, cooking to a tender interior with a browned exterior.
Flour
Forms a dry coating that helps the scallops brown and crisp when fried.
Indian meal
Acts as an alternative coating that browns and crisps the scallops in the pan.

The step that matters

Patting the scallops dry. Surface moisture keeps the coating from sticking and prevents browning, because water must evaporate before the surface can brown. Dry scallops take on a crisp golden crust more evenly.

“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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