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Scallops a LA Tartar

Scallops coated in egg and crumbs, fried, served with tartar sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Scallop and sauce work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 130 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Scallops a LA Tartar

Ingredients

Directions

Prepare and coat

  1. Dry the scallops thoroughly.

  2. Dip the scallops in the beaten egg mixed with salt.

  3. Coat the scallops in cracker crumbs or bread crumbs.

Fry and serve

  1. Fry the scallops in deep oil until brown using a frying basket.

  2. Serve with tartar sauce.

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. Scallop + saucetop 10% of all pairs
    Smell alikemoderate
    Cooked together130 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

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

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

  4. Bread + saucetop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. 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

What each ingredient does

Scallops
Form the main body of the dish, cooking to a tender interior inside the coating.
Egg
Binds the crumb coating to the scallops so it stays attached during frying.
Cracker crumbs or bread crumbs
Form a crisp, golden-brown crust when fried.
Oil
Transfers heat quickly to brown the crumb coating and cook the scallops.

The step that matters

Dry the scallops thoroughly. Surface moisture turns to steam in hot oil, which can loosen the coating and keep it from browning and crisping. Dry scallops let the egg and crumbs stick and fry to a crust.

“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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