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Fried Scallops

Fried scallops coated in fine crumbs, dipped in beaten egg, and fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Scallop and pepper work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 154 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Fried Scallops

Ingredients

Directions

Prepare

  1. Clean the scallops and cook them in a saucepan until they begin to shrivel.

  2. Drain and dry the scallops between towels.

  3. Season with Nokomis salt and pepper.

Bread and fry

  1. Roll the scallops in fine crumbs, then dip in the beaten egg, and roll in crumbs again.

  2. Fry in deep fat for 2 minutes.

  3. Drain on brown paper and serve immediately.

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 + peppertop 26% of all pairs
    Smell alikelow
    Cooked together154 recipes

    Shared aroma: nonanal (fat, citrus).

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

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

  3. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Pepper and egg barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Scallops
Provide the main protein, which firms and turns opaque when cooked.
Beaten egg
Binds the crumb coating so it adheres to the scallops during frying.
Fine crumbs
Form a crisp, golden coating that browns in the hot fat.

The step that matters

Drying the scallops before breading. Surface moisture turns to steam in hot fat and pushes the crumb coating away, so the scallops should be patted dry before rolling in crumbs.

“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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