How to Cook Deep-Fried Scallops : Exceptional Seafood
Subscribe Now:
http://www.youtube.com/subscription_center?add_user=Cookingguide
Watch More:
http://www.youtube.com/Cookingguide
Cooking deep-fried scallops requires you to begin by pouring delicious buttermilk over those scallops. Find out how to properly cook deep-fried scallops with help from an experienced chef and culinary talent in this free video clip.
Expert: Thomas Duffy
Bio: Thomas Duffy, Executive Chef at The Chanler at Cliff Walk in Newport, Rhode Island, is a culinary talent with reputable experience at some of the most upscale restaurants in the Rhode Island area.
Filmmaker: Patrick Russell
Series Description: There are many tasty ways to cook delicious seafood that you can easily handle right in the comfort of your own home. Get tips on bringing exceptional seafood into your home with help from an experienced chef and culinary talent in this free video series.
13 Responses to “How to Cook Deep-Fried Scallops : Exceptional Seafood”
Sponsored Ad
Could give quantities of spices
did your ex MAKE you do this? cheer up, it’s over, have another line and
check out the new coed waitresses for the summer!!!
?
I agree, hand the guy a flipping Kleenex. He’s cooking food for god’s sake.
how to blow your nose though ?
To much cocaine jajajajaja I!!!!
OMG I miss R.I. Seafood! Thank you for this ♥
Hey thanks Chef,….Quick and easy,….I just use a pot of oil myself and
all worked out!! And, in particular, your technique is free of the
“extraneous”,…Thanks again!!
And what temp on the oil?
With all deep fried seafood, I would say 350 – 370. I usually keep it at
the low end if there is paprika in the breading since it tends to get very
dark at a higher temp. Also the size of your fryer affects the temp. If it
is a small fryer, start it out on the high end but no more than 370. The
temperature drops a bit and with smaller fryers at home if there isn’t
enough volume of oil to keep it’s temp when the food goes in.
I use a cheap Presto multi-cooker that costs around $25 and leave the
basket out when frying (it’s only good for steaming). Works great for fish
and such and it’s a multi-tasker!
are they tender thou,mines at one time came out spongy tough
That was amazingly fast!
quantities would have been handy!!!! i.e what sort of flour, what was the
onion you put in etc etc