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Fried Scallops
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 134 00
FRIED SCALLOPS
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
269 cal
24 g
18 g
11 g
51 mg
769 mg
44 mg
Ingredient
Weight
Measure
Issue
SCALLOPS,SEA,RAW
30 lbs
2 gal 1 qts
FLOUR,WHEAT,GENERAL PURPOSE
4-3/8 lbs
1 gal
SALT
5-1/8 oz
1/2 cup
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
PAPRIKA,GROUND
1/2 oz
2 tbsp
7/8 oz
1/4 cup 2-1/3 tbsp
MILK,NONFAT,DRY
WATER,WARM
1 lbs
1-7/8 cup
EGGS,WHOLE,FROZEN
1-1/4 lbs
2-1/4 cup
BREADCRUMBS
2-7/8 lbs
3 qts
Method
1
Wash scallops thoroughly; cut large ones in half. Drain well.
2
Dredge scallops in mixture of flour, salt, pepper and paprika; shake off excess.
3
Reconstitute milk; add eggs.
4
Dip floured scallops in milk and egg mixture. Drain.
5
Dredge scallops in crumbs until well coated.
6
Fry 3 minutes or until golden brown in 350 F. deep fat. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
7
Drain well in basket or on absorbent paper. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 5 Ounces |
| Calories: | 269 cal |
| Carbohydrates: | 24 g |
| Protein: | 18 g |
| Fat: | 11 g |
| Cholesterol: | 51 mg |
| Sodium: | 769 mg |
| Calcium: | 44 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SCALLOPS,SEA,RAW | 30 lbs | 2 gal 1 qts | |
| FLOUR,WHEAT,GENERAL PURPOSE | 4-3/8 lbs | 1 gal | |
| SALT | 5-1/8 oz | 1/2 cup | |
| PEPPER,BLACK,GROUND | 1/4 oz | 1 tbsp | |
| PAPRIKA,GROUND | 1/2 oz | 2 tbsp | |
| MILK,NONFAT,DRY | 7/8 oz | 1/4 cup 2-1/3 tbsp | |
| WATER,WARM | 1 lbs | 1-7/8 cup | |
| EGGS,WHOLE,FROZEN | 1-1/4 lbs | 2-1/4 cup | |
| BREADCRUMBS | 2-7/8 lbs | 3 qts |
| Method: | |
|
1 Wash scallops thoroughly; cut large ones in half. Drain well. 2 Dredge scallops in mixture of flour, salt, pepper and paprika; shake off excess. 3 Reconstitute milk; add eggs. 4 Dip floured scallops in milk and egg mixture. Drain. 5 Dredge scallops in crumbs until well coated. 6 Fry 3 minutes or until golden brown in 350 F. deep fat. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 7 Drain well in basket or on absorbent paper. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence