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Parmesan Shrimp & Scallops, featured image.

Parmesan Shrimp or Scallops

Parmesan Shrimp or Scallops - or both to complete an incredibly delicious steak and seafood  Surf 'n Turf dinner. They are delicious dipped in our homemade Caesar Salad Dressing.
Course Appetizer, Dinner
Cuisine North American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Author Barry C. Parsons

Ingredients

  • 12 large Shrimp
  • 12 large scallops
  • 1 egg + 1/2 tbsp water
  • salt and pepper to season
  • 1/2 cup all purpose flour
  • canola oil for frying

For the Parmesan Pepper Coating

  • 1 1 /2 cups fine dry bread crumbs
  • 1/2 cups finely grated parmesan cheese
  • 1/2 tsp coarsely ground black pepper

Instructions

  1. Preheat the canola oil in a deep fryer or in a cast iron dutch oven or pan to 350 degrees F.
  2. Mix together the bread crumbs, parmesan cheese and black pepper well. I do this in my food processor to ensure that the cheese is a consistent size with the bread crumbs.
  3. It is best to have your shrimp and/or scallops near room temperature before cooking so that they do not cool down the oil too much. This is often the cause of deep fried items absorbing too much oil and not being perfectly crispy.
  4. Season the shrimp and scallops with salt and pepper and then roll them in the plain flour to coat them.
  5. Next, whisk together the egg and water to make an egg wash.
  6. One at a time dip the flour coated shrimp and scallops into the egg wash and then into the parmesan and bread crumb coating. Press them firmly into the crumb coating on all sides to get a good even coating.

  7. Lay them on a parchment lined baking sheet while you complete coating the rest of the seafood.
  8. Drop them into the preheated fryer and cook for only about 5 minutes or until they are evenly golden brown.
  9. Serve with Caesar Salad dressing as a dip if you like.