- 1 cup white flour
- 1 cup fine corn meal
- 1 teaspoon baking powder
- 4 pounds scallops, under 10 to 12 to a pound, preferably dry
- 1 to 1 ¼ cups vegetable oil of your choice (you may not need it all)
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (12 servings)
373 calories; 21 grams fat; 1 gram saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 23 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 20 grams protein; 36 milligrams cholesterol; 624 milligrams sodium
About 12 servings
- Combine flour, corn flour and baking powder in a medium-size aluminum baking pan and shake around to mix well.
- Dry scallops with paper towels, then dip both sides in flour mixture and shake off any excess.
- Put a 20-inch iron skillet over a propane gas burner and turn burner to high. Add enough oil to come to a depth of just over 1/4 inch. Heat until oil is hot but not smoking; you can test it by dropping a small piece of scallop into the oil; it should bubble furiously.
- When oil is hot, add scallops in batches small enough so they’re not crowded, and cook just until golden, about 2 to 3 minutes per side. Drain on paper towels and eat right away.
- This recipe is intended to be made outdoors using a propane burner, but it can be made indoors on a gas stove, in a smaller heavy-duty pan. However, you will need to do several more batches to cook the same number of scallops, so it’s best to cut this recipe in half. Do not make this recipe on a regular gas or charcoal grill; the risk of igniting the oil, causing injury, is too high.