Fried scallops with lettuce
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 320, total fat 16 G., saturated fats 2 G., proteins 21 G., carbohydrates 23 G., fiber 4 G., cholesterol 37 mg, sodium 864 mg, sugar 4 G.
Calories 320, total fat 16 G., saturated fats 2 G., proteins 21 G., carbohydrates 23 G., fiber 4 G., cholesterol 37 mg, sodium 864 mg, sugar 4 G.
A light, vitamin-rich salad of aromatic fennel, juicy lettuce, and radishes in a fermented milk dressing becomes even more delicious and filling when paired with fried scallops. The scallops are deep-fried in a breading made from cornmeal and self-raising wheat flour. To achieve this, they are first soaked in sour milk, then dredged in the breading mixture, and then fried in plenty of vegetable oil until golden brown. The scallops are crispy on the outside and tender on the inside. A perfect pairing with a vegetable salad.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.6 kg medium sea scallops, stems removed
- 2 tablespoons of vegetable oil
- 1 small fennel root
- 3/4 cup sour milk or kefir
- 0.5 cup fresh parsley
- 1 tbsp white balsamic vinegar
- 1/3 cup corn grits
- 1/3 cup self-raising flour
- 0.5 tsp salt
- 1 head of bib lettuce
- 2 radishes, thinly sliced
- 1/4 cup chopped chives
We recommend
Recipes with similar ingredients: scallops, fennel bulb, Boston salad, leaf lettuce
Cooking the dish according to the recipe:
- In a 25cm (10in) cast iron skillet, heat 5cm (2in) of vegetable oil (about 3.5 cups) to 190°C (350°F) on a deep-fry thermometer. Soak the sliced fennel in a bowl of ice water.
- In a bowl, combine the scallops with 0.5 cups of sour milk, adding a pinch of salt and black pepper. Make the sauce. In a blender, blend the remaining 1/4 cup of sour milk with 2 tablespoons of vegetable oil, parsley, vinegar, 0.5 teaspoon of salt, and a small amount of ground black pepper until smooth. In a shallow baking dish, combine the cornmeal with flour and 0.5 teaspoon of salt.
- Remove the scallops from the buttermilk and toss them in the cornmeal mixture to coat completely. Transfer to a plate. Fry the scallops in two batches until golden brown, 3-4 minutes. Remove from the oil with a slotted spoon and transfer to a wire rack set over a baking sheet; season with salt. Before frying the next batch, return the oil to 190°C.
- Drain the fennel and pat it dry with paper towels. Combine the fennel, bib lettuce, radishes, and green onions in a large bowl. Drizzle with the dressing and toss, season with salt and pepper to taste. Divide the salad among plates and top with the fried scallops, garnishing with the fennel fronds.
Categories:
Similar recipes
