BATTER-FRIED SCALLIONS
Make and share this Batter-Fried Scallions recipe from Food.com.
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk wine into flour in a bowl until smooth.
- Season with salt, black & red pepper.
- Halve scallions crosswise.
- Dip into batter, and fry in hot vegetable oil in a skillet over medium heat until crisp, 2-3 minutes.
- Drain on paper towels, and salt generously.
Nutrition Facts : Calories 210.6, Fat 0.6, SaturatedFat 0.1, Sodium 27.6, Carbohydrate 36.4, Fiber 4.7, Sugar 4.1, Protein 6
PAN-GRILLED SCALLIONS WITH SEA SALT
Provided by Molly O'Neill
Categories dinner, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Bring a large saucepan half-full of well-salted water to a boil. Trim the scallions and cut off all but 2 inches of their dark green tops. Place them in the boiling water for 1 minute. Immediately drain the scallions and plunge them into a large bowl of ice water to stop the cooking and set their color. When cooled, drain again and dry between layers of paper towels.
- Place a medium skillet over medium-high heat. Add the butter and oil. When the butter has melted and the pan is very hot, add the scallions. Cook, tossing gently, until the scallions just begin to brown, about 1 minute. Immediately sprinkle them with sea salt and transfer to dinner plates or a small platter and serve.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 113 milligrams, Sugar 1 gram, TransFat 0 grams
EASY FRIED SCALLOPS
I experimented with some ways to cook scallops one night with my family. This was everyone's favorite and it has become a regular dish at our family fry nights. If serving as a main dish, make twice as many servings as people (about 8 scallops per person).
Provided by MBeau
Categories Seafood Shellfish Scallops
Time 19m
Yield 3
Number Of Ingredients 6
Steps:
- Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
- Pour buttermilk into a bowl. Combine flour, salt, and pepper in a separate bowl.
- Immerse 4 or 5 scallops in the bowl of buttermilk. Transfer to the flour mixture; roll around until thickly coated.
- Lower scallops gently into the hot oil. Cook until golden and crispy, 3 to 4 minutes. Drain on a plate lined with paper towels. Repeat with remaining scallops.
Nutrition Facts : Calories 769.1 calories, Carbohydrate 84.7 g, Cholesterol 82.6 mg, Fat 30.6 g, Fiber 2.7 g, Protein 36.7 g, SaturatedFat 6.2 g, Sodium 1914.8 mg, Sugar 8.1 g
SCALLION CORNMEAL FRITTERS
Categories Appetizer Brunch Side Fry Vegetarian Quick & Easy Cornmeal Pan-Fry Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 18 fritters
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 200°F.
- Whisk together egg, milk, cornmeal, baking powder, salt, and scallions in a bowl until combined.
- Heat 1/4 inch oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure half full with batter and carefully spoon it into skillet, then form 4 more fritters in skillet and fry, turning over once, until golden, 3 to 4 minutes total. Transfer to paper towels to drain briefly, then keep warm in 1 layer in a shallow baking pan in oven. Make more fritters in same manner (do not crowd skillet).
DEEP-FRIED BROCCOLI AND CARROTS IN SCALLION AND CAPER BEER BATTER
Categories Beer Appetizer Side Fry Quick & Easy Broccoli Carrot Gourmet Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F. In a bowl whisk together the flour, the beer, the scallions, the capers, and the salt. In a heavy kettle heat 1 1/2 inches of the oil to 375°F. on a deep-fat thermometer, working in batches dip the broccoli in the batter, and fry it in the oil for 3 minutes, or until golden, transferring it as it is fried to paper towels to drain. Dip the carrots in the batter and fry them for 2 minutes in the same manner.
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