Simple Fried Scallops Rice
Ingredients
Spicy Mayo
- ½ cup mayonnaise
- 1-2 tablespoons sriracha depending on desired heat level
- 1 teaspoon soy sauce
- 1 teaspoon sambal chili paste for more heat optional
- 1 pound sea scallops cleaned and dried
- Vegetable or canola oil for deep frying
- Cornstarch for dusting
Batter
- 1 egg beaten
- ½ cup whole milk
- 3 tablespoons vegetable oil
- 1 cup all purpose flour
- 1 teaspoon sugar
- ½ teaspoon salt
Fried Rice
- 1 teaspoon vegetable oil
- 1 teaspoon sesame oil
- 2 cloves garlic minced
- 2 teaspoons ginger minced
- ½ cup green onions sliced thin
- ½ cup green cabbage sliced thin
- 3 cups cooked rice
- 2 tablespoons soy sauce
- ¼ cup pineapple chopped (canned works fine, you can use the juice)
- 2 tablespoons pineapple juice
- Green onions or chives for garnish
Instructions
- All ingredients ready? Let's begin!
- Make the spicy mayo by combining all the ingredients in a small bowl. You can store it in the refrigerator until you are ready to use it. I like to store spicy mayo in a squeeze bottle for easy drizzling.
- Next, wash and dry the scallops. Pat the scallops dry with a paper towel. It’s important that they are dried completely so that the batter sticks. To ensure the batter sticks well, toss the dry scallops in a very light dusting of cornstarch. Set aside for now.
- Before frying the scallops, we’ll make the fried rice. Heat both the oils in a large pan.
- Add the garlic, ginger, and green onions. Cook for 1-2 minutes on medium heat.
- Add the cabbage and cook until it’s slightly tender.
- Now add the cooked rice and let the rice sit in the hot pan for 1-2 minutes so the bottom later of the rice crisps up just a bit.
- Add the soy sauce, pineapple, and pineapple juice. Stir everything together. Adjust the seasoning as needed. Turn the heat off while you fry the scallops.
- Heat about 1 inch of oil in a skillet or dutch oven to 350F.
- To make the batter, combine the oil, milk, and whisked egg in a large bowl.
- Using a fine mesh strainer or sifter, add the flour, sugar, and salt to the liquids.
- Whisk together so that the batter is very smooth and doesn’t have any clumps.
- Using chopsticks or a fork, gently dip the scallops into the batter to evenly coat.
- Then, place the scallops one by one into the frying oil. Do not overcrowd the pan. You may need to work in batches.
- Cook the scallops until they are golden brown on the outside (about 2-3 minutes). Flip the scallops about halfway through.
- Remove the scallops from the oil and drain on paper towels while you fry the others.
- Reheat the fried rice once all the scallops are cooked.
- Portion the fried rice out and divide the scallops evenly onto the plates.
- Drizzle with the spicy mayo and garnish with additional sliced green onions or chives.
Video
Nutrition
Calories: 609kcal | Carbohydrates: 69g | Protein: 24g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1619mg | Potassium: 486mg | Fiber: 2g | Sugar: 6g | Vitamin A: 278IU | Vitamin C: 14mg | Calcium: 90mg | Iron: 3mg