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Crispy Scallops Recipe
Crispy Scallops
Jean Joho, Everest, Chicago, USA
Jean Joho, Everest, Chicago, USA
Flavors of the USA
Total time: 30 to 60 minutes
Preparation time: 30 minutes
Cooking time: Under 30 minutes
Difficulty: Average
Ingredients for 6 servings
- 8 fresh Scallops
- 1 egg
- 1 tbsp. cold water
- 250 g (9 oz.) brick pastry, cut into very thin julienne strips
Mini ratatouille
- 20 ml (4 tsp.) extra virgin olive oil
- 1 zucchini, diced
- 1 eggplant, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 1 onion, chopped
- 1 clove of garlic, chopped
- 2 tomatoes, peeled, seeded and diced
- Thyme, bay leaf, rosemary
- Salt and pepper
Cress sauce
- 1 bunch of blanched cress
- 50 ml (3 tbsp.) scallop (or shellfish) stock
- 150 ml (10 tbsp.) olive oil
- 1 tsp. Dijon mustard
- Lemon juice
- Salt and pepper
Preparing the scallops
  1. Clean the scallops; remove the coral and use only the white nuggets. Season them with salt and pepper and flour lightly.
  2. Beat the egg with the cold water. Dip the scallops into the egg mixture, and coat them with the thin strips of brick or phyllo pastry, pressing the coating firmly onto the scallops.
  3. Heat peanut oil for frying to 170° C (340° F); place one scallop at a time into the oil and cook for two minutes.
  4. Remove from the oil and place into a 220° C (440° F) oven for 5 minutes to finish the cooking.

Preparing the ratatouille

  1. Sauté the zucchini, eggplant, peppers and onion in the olive oil; add the garlic, tomato, herbs, salt and pepper. Cook over high heat for 10 minutes.


  1. Place some of the ratatouille onto four plates, place some of the sauce alongside it and arrange the scallops on top of the ratatouille.
  2. Sprinkle with lobster coral. Serve immediately.
A grand cru Tokay Pinot Gris from Alsace
More recipe ideas
An original recipe from Jean Joho of Everest in Chicago
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