Créole Fried Scallops

Recipe written by Roosevelt Lewis

Serves: 2 servings

 

Ingredients:

 

• ½ cup flour
• ½ teaspoon cornstarch
• 1 teaspoon Créole seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Fresh cracked black pepper, to taste
• Pinch salt, plus extra for seasoning over the fried scallops
• 16 large sea scallops
• Vegetable oil for frying
• Lemon wedges

 

Directions:

Fill a cast iron skillet halfway up the side with vegetable oil, and heat to 350°F.

Meanwhile, sift flour, cornstarch, garlic powder, onion powder, and black pepper.

Toss the scallops with the seasoned flour, and coat well. Shake off excess seasoned flour, and then fry the scallops in two or three batches for 3 to 4 minutes. Drain on paper towel. Sprinkle with sea salt.

Serve immediately with a squeeze of lemon over the top. Serve with rémoulade or Créole tartar sauce.