Crispy Scallop Salad Recipe

Name: Crispy Scallop Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup cornstarch; 1/2 cup fine-grind yellow cornmeal; 2 tsp. Old Bay seasoning; 1/2 tsp. baking powder; 3 tsp. kosher salt, divided, plus more; 1 tsp. freshly ground black pepper; 2 large eggs; 1 lb. sea scallops (about 16), side muscle removed, patted dry; Vegetable oil (for frying; about 2 cups); 1/4 cup extra-virgin olive oil; 1/2 tsp. finely grated orange zest; 1/4 cup fresh orange juice; 2 Tbsp. white wine vinegar; 1 garlic clove, finely grated; 3 small or 2 large Belgian endive, root trimmed, leaves separated; 3 small or 2 large oranges, peel and pith removed, cut into segments; 1 avocado, sliced; 1/2 cup basil leaves

Servings: persons

1/2 cup cornstarch
1/2 cup fine-grind yellow cornmeal
2 tsp. Old Bay seasoning
1/2 tsp. baking powder
3 tsp. kosher salt, divided, plus more
1 tsp. freshly ground black pepper
2 large eggs
1 lb. sea scallops (about 16), side muscle removed, patted dry
Vegetable oil (for frying; about 2 cups)
1/4 cup extra-virgin olive oil
1/2 tsp. finely grated orange zest
1/4 cup fresh orange juice
2 Tbsp. white wine vinegar
1 garlic clove, finely grated
3 small or 2 large Belgian endive, root trimmed, leaves separated
3 small or 2 large oranges, peel and pith removed, cut into segments
1 avocado, sliced
1/2 cup basil leaves

1
["Whisk cornstarch, cornmeal, Old Bay, baking powder, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl. Whisk eggs in another medium bowl. Season scallops with 1 tsp. salt, then use your hands to toss in cornmeal mixture until coated. Lift, shaking off excess cornmeal mixture, and transfer to egg mixture. Turn to coat, then lift, shaking off excess egg. Toss scallops to coat again in cornmeal mixture, then let them sit in mixture until ready to cook.", "Pour vegetable oil into a large heavy skillet to a depth of 1/4"". Heat over medium-high until it sizzles when a pinch of cornmeal is added. Working in batches if needed, cook scallops until just cooked through and coating is golden brown, 1-2 minutes per side. Transfer to paper towels to drain. Season with salt.", "Whisk olive oil, orange zest, orange juice, vinegar, garlic, and remaining 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Add endive, oranges, avocado, and basil and use your hands to very gently toss to coat with dressing.", "Divide salad among plates. Arrange scallops on top of salad, then pour remaining dressing over."]

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup cornstarch, 1/2 cup fine-grind yellow cornmeal, 2 tsp. Old Bay seasoning, 1/2 tsp. baking powder, and more.

Yes, Crispy Scallop Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crispy Scallop Salad

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