MATTY’S FRIED COCONUT SCALLOPS


COOKING TIME 60 MINS	SERVES 6	CHEF's PHOTO

Chef Matt Dean Pettit’s fried coconut scallops are an homage to his parents. Enjoy them for lunch, dinner, or as an amazing appetizer.


COOKING TIME 60 MINS	SERVES 6	RECIPE BY CHEF MATT DEAN PETTIT

“When I was a child, my parents would order coconut shrimp for me all the time. I would eat them with my hands and be happy as a clam (sorry, bad seafood joke there!). Here’s an homage to my parents – for always allowing me to order what I wanted, even when I was just a little kid.” - Matt Dean Pettit

Here's Chef's version, now it's your turn!

DID YOU KNOW?

Scallops are a great source of magnesium and potassium, which are both important for heart and brain health, just like many other fin-fish.
MSC certified Scallops are fished in the Southwest Northwest, and Northeast Atlantic, and the Northwest Pacific Ocean.

DID YOU KNOW?

Scallops are a great source of magnesium and potassium, which are both important for heart and brain health, just like many other fin-fish.

MSC certified Scallops are fished in the Southwest Northwest, and Northeast Atlantic, and the Northwest Pacific Ocean.

Scallops have been fished in and around Full Bay in Canada for over 100 years.

Scallops are Nova Scotia’s third most valuable seafood species after lobster and crab.

Ready to cook? Let's see what you need!

INGREDIENTS

REMEMBER TO

For the fried scallops:
1 pkg (400g) MSC certified frozen President’s Choice Blue Menu Wild Nova Scotian Sea Scallops, thawed and patted dry
2 cloves garlic, minced
3 T (45ml) fresh lemon juice
Vegetable oil, for frying
1 c (250ml) chickpea flour
3 large eggs
1 1/2 c (375ml) panko breadcrumbs
3/4 c (188ml) unsweetened shredded coconut

For the Sriracha mayo:
1/4 c (60ml) mayonnaise
2 t (10ml) Sriracha hot sauce

Nutrition Information
4 servings (4 oz per serving)

Calories: 500 kcal
Total Fat (g): 20 g
Cholesterol: 190 mg
Sodium: 970 mg
Total Carbs: 45g
Fibers: 6 g
Sugars: 5 g
Protein: 35 g

Let's cook!

STEP 1

Combine scallops, garlic, and lemon juice in large bowl. Stir gently to coat. Cover and refrigerate 30 minutes.

STEP 2

Add enough oil to Dutch oven or deep heavy-bottomed saucepan to come 1 .5 inches (4 cm) up the side. Heat over medium heat until deep-fryer thermometer reads 350°F (180°C).

STEP 3

Meanwhile, place flour in shallow dish. Lightly beat eggs in separate bowl. Stir together breadcrumbs and coconut in separate shallow dish.

STEP 4

Drain PC scallops, discarding lemon juice mixture. Working with 1 at a time, dredge scallops in flour, shaking off excess; dip in egg, letting excess drip back into bowl, then press into bread crumb mixture, turning to coat all over. Transfer to plate.

STEP 5

Working in small batches, add scallops to hot oil. Cook, turning once, until golden, crispy, and opaque throughout, 1 to 2 minutes. Transfer to separate paper towel-lined plate to absorb excess oil.