{"id":16318,"date":"2025-02-27T09:00:00","date_gmt":"2025-02-27T14:00:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=16318"},"modified":"2025-06-19T08:08:08","modified_gmt":"2025-06-19T12:08:08","slug":"fried-scallops","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/fried-scallops\/","title":{"rendered":"Fried Scallops"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pound sea scallops<\/li>\n\n\n\n<li>1 egg, beaten<\/li>\n\n\n\n<li>1 tablespoon milk<\/li>\n\n\n\n<li>1 teaspoon salt<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground black pepper<\/li>\n\n\n\n<li>\u00bc teaspoon paprika<\/li>\n\n\n\n<li>\u00bd cup flour<\/li>\n\n\n\n<li>\u00bd cup dry bread crumbs<\/li>\n\n\n\n<li>oil for frying<\/li>\n<\/ul>\n\n\n\n<p>Rinse scallops and pat dry. Combine egg, milk, salt, pepper and paprika in small bowl. In shallow dish, combine flour and crumbs. Dip scallops in egg mixture, then roll in flour mixture.<\/p>\n\n\n\n<p>Heat about \u215b-inch oil in large, heavy skillet. Cook scallops until golden brown on one side, about 2 to 3 minutes. Turn and repeat on other side. Drain on paper towels.<\/p>\n\n\n\n<p>Contributed by\u00a0<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> \u00a0From:\u00a0<em><em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/em><\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\">\n    DID YOU KNOW?<br><br>There are several scallop species in NC.\u00a0 They all have circular shells with two large ears forming at the straight hinge of their shells.<br><br><a href=\"https:\/\/ncseagrant.ncsu.edu\/about-us\/our-team\/erika-young\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Erika Young, Coastal and Marine Education Specialist<\/strong><\/a>\n  <\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Fried Scallops.<\/p>\n","protected":false},"author":23,"featured_media":16320,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"displayCategoryID\":15,\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[217,230,15,100,98,215,216,218],"tags":[145],"class_list":["post-16318","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall","category-fried","category-mariners-menu","category-scallops","category-shellfish","category-spring","category-summer","category-winter","tag-main"],"displayCategory":{"term_id":15,"name":"Mariner's Menu","slug":"mariners-menu","term_group":0,"term_taxonomy_id":15,"taxonomy":"category","description":"","parent":0,"count":382,"filter":"raw"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - 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