About National Fried Scallops Day
A scallop is a type of shellfish that belongs to the family Pectinidae. Scallops are found in oceans all over the world and are prized for their delicate, sweet flavor and tender, meaty texture. The most commonly harvested species of scallops are the Atlantic sea scallop and the bay scallop.
Scallops have a distinctive fan-shaped shell that is typically ridged or grooved. The inside of the shell is lined with a series of small, white, fleshy structures called "meat" or "adductor muscles," which are the edible part of the scallop. The meat is firm and slightly chewy, with a slightly sweet and briny flavor that pairs well with a variety of seasonings and sauces.
Scallops are harvested by commercial fishermen using dredges, hand rakes, or diving equipment. They are sold fresh or frozen, and can be prepared in a variety of ways, including sautéed, grilled, fried, or baked.
Fried scallops are a dish in which scallops are coated in seasoned flour, bread crumbs, or a batter, and then deep-fried until crispy and golden brown. This cooking method produces a crunchy outer layer and a tender, juicy inside, making for a delicious and satisfying meal.
To prepare fried scallops, the scallops are typically cleaned and patted dry. They may be seasoned with salt, pepper, and other spices before being dredged in flour or dipped in a batter made with egg, flour, and milk or beer. Then they are coated with breadcrumbs or panko for added crunch.
The scallops are then deep-fried in hot oil until they are cooked through and golden brown. They are usually served with a side of fries or a salad, and can be accompanied by a dipping sauce such as tartar sauce, aioli, or cocktail sauce.
Fried scallops are a popular dish in seafood restaurants and can also be made at home with a few simple ingredients and cooking tools.