Maritime
Fried Scallops
The bay scallop at its simplest
IODE Fort Monckton Cook Book, Moncton NB, 1941Bay of Fundy scallops, dredged in crumbs and fried golden — the recipe from the 1941 IODE cookbook couldn't be more direct. When the ingredient is this good, the cooking stays out of its way.
Source: IODE Fort Monckton Cook Book, Moncton NB, 1941
Ingredients
- 1 lb fresh scallops, patted dry
- 1 egg, beaten
- 2 tbsp milk
- ¾ cup dry breadcrumbs
- Salt and pepper
- Fat or butter for frying
- Lemon wedges for serving
Instructions
- Pat scallops completely dry — moisture is the enemy of a good crust.
- Season breadcrumbs with salt and pepper.
- Whisk egg with milk. Dip each scallop in the egg wash, then roll in breadcrumbs to coat evenly.
- Heat fat in a heavy pan over medium-high heat until shimmering.
- Fry scallops in a single layer for 2–3 minutes per side until golden brown. Do not crowd the pan.
- Drain briefly on paper and serve immediately with lemon wedges.
✦ Kitchen Notes
- From the IODE Fort Monckton Cook Book, Moncton NB, 1941.
- Bay of Fundy scallops are among the best in the world — large, sweet, and perfectly suited to this simple preparation.