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Pan-Fried Scallops with Malt Vinegar Dipping Sauce

Scott Phillips

Servings: four as a main course or six as an hors d’oeuvre.



  • 1 large egg
  • 1/2 cup (2 oz.) plain dry breadcrumbs
  • 1-1/4 lb. “dry” sea scallops (muscle tabs removed if  necessary)
  • 1/4 cup malt vinegar
  • 2 tsp. Old Bay seasoning
  • 2 cups neutral oil, such as canola, vegetable, or peanut oil

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 210
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 65
  • Sodium (mg): 450
  • Carbohydrates (g): 10
  • Fiber (g): 0
  • Protein (g): 18


  • Beat the egg in a shallow dish; put the breadcrumbs in another shallow dish. Working with one scallop at a time, dip it in the beaten egg and then dredge it in the breadcrumbs; set each breaded scallop on a plate or tray as you finish it.
  • Mix in the vinegar and Old Bay in a small dish.
  • Pour the oil into a 10-inch straight-sided sauté pan (cast-iron or nonstick works well) over medium-high heat. Heat until the oil begins to shimmer and ripple and bubbles instantly when the edge of a scallop is dipped into it. Fry the scallops in two batches, turning once with tongs, until golden brown on both sides, about 2 minutes per side. Adjust the heat as necessary to keep the oil hot but not smoking.
  • Transfer the scallops to paper towels to drain. Serve immediately with the seasoned malt vinegar.


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Reviews (1 review)

  • WarmHen | 10/14/2008

    When is the Old Bay seasoning added?????

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