When I make fried scallops, I like to dip them in batter so that they are crispy on the outside and tender on the inside, and they are very tasty. So I think it's good to put a little bit of batter when you fry scallops and it doesn't stain the pan.

Scallops are soft and tender, so if they are fried without batter, they will be easily burnt.

The scallop itself is very soft, when we make fried scallop, if you put the scallop directly into the kind of frying, the scallop is very easy to don't frying, then the scallop will eat the texture of the crunchy, and there is no tender feeling. But in the deep-fried scallops, put some flour on the surface of the scallops, which can play a role in protecting the scallops, and the batter after frying, the natural formation of a hard shell, eat up more crispy, scallop meat is also very soft and tender, the taste is particularly good.

Possibly for people living in coastal areas, with this method of making scallops a little unreliable, but for us mainlanders, usually rarely eat fresh scallops, buy scallops are basically frozen, scallops after freezing, its meat has been very soft, but also lost the original fresh taste, so we can only make it into a flavor-focused dishes, so as to mask the fishy flavor of scallops, although the use of deep-fried scallops will lose the fresh taste of scallops, but this is also a matter of no choice, it is also a helpless move.

There are many different flavors in a dish, but I still like to eat scallops wrapped in batter and deep-fried, so the scallops still taste good.

Here's a little more:

1. When frying, make sure to fry slowly over low heat and turn over frequently so that the scallops are evenly heated.

2. Fried scallops, do not need to put too much seasoning, itself is to eat the fresh flavor of the fish, if the seasoning is too much, it is similar to the barbecue, but masked the flavor of the ingredients themselves.

The practice of this dish is in fact with a great deal of regional, the motherland is vast, the taste of the north and south of the river are different. Jiangnan eat scallops more like to eat that kind of fresh flavor, so most of the time are deep-fried or sautéed. The northern people taste heavier, more like to eat coated fried old a little bit, eat up the feeling of a little crispy, so this dish is different from person to person, not good to generalize