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Herb Fried Scallops

Crisp on the outside, tender in the middle. These delicate morsels will melt in your mouth.


– 1 lb bay scallops
– 2 eggs
– 1 tbs. lemon juice
– 1 cup fine dry bread crumbs
– 1/2 tsp. dried herb (thyme, tarragon, dill and parsley)
– vegetable oil
– Tartar Sauce


Clean and rinse scallops. Cut large ones in half. Dry completely on paper towels. Beat eggs well. Add lemon juice. Mix your choice of herbs with breadcrumbs. Dip scallops in crumbs, in egg mixture then in crumbs again. heat 1/4-inch of oil in frying pan. Fry coated scallops about 3 minutes on each side, until golden. Drain on paper towels. Serve immediately with Tartar sauce.

Makes 4 servings.

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