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Fried Scallops

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Fried Scallops

Ingredients

Directions

  1. Roll the scallops in the beaten egg.

  2. Coat the scallops in breadcrumbs.

  3. Fry the scallops in a hot buttered skillet until golden.

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

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: nonanal (fat, citrus).

  3. Scallop + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together90 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

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