Deep-Fried Scallops "Oscar"

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  • Level: Intermediate
  • Total: 50 min
  • Active: 40 min
  • Yield: 4 servings
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Oscar Sauce:

1/2 pound (2 sticks) unsalted butter

Two 1-pound cans lump crabmeat 

2 tablespoons granulated garlic

Juice of 2 lemons

1 small bunch fresh chives, chopped 

1 bunch fresh parsley, chopped 

Kosher salt and freshly ground pepper

Corn Cream:

2 cups heavy cream

1/2 pound (2 sticks) unsalted butter 

8 ears corn, kernels cut off 

3 cloves garlic, roughly chopped 

1 shallot, roughly chopped 


3 cups cornmeal

1/2 cup all-purpose flour

1/4 cup Creole seasoning

1/4 cup granulated garlic

Kosher salt and freshly ground pepper

Oil, for frying

16 sea scallops

For Serving:

1 cup arugula

1 cup watercress

Olive oil, for drizzling

Juice of 1 lemon

Kosher salt and freshly ground pepper


Special equipment:
a deep-frying thermometer
  1. For the Oscar sauce: In a medium saucepan, combine the butter, crabmeat, granulated garlic, lemon juice, chives, parsley, 2 tablespoons salt and 2 tablespoons pepper and warm gently. Keep warm.
  2. For the corn cream: Add the cream, butter, corn, garlic and shallot to a food processor and blend well. Transfer to a saucepan, then simmer until hot. Remove from the heat, then strain through a fine-mesh sieve.
  3. For the scallops: Combine the cornmeal, flour, Creole seasoning, granulated garlic, 2 1/2 tablespoons salt and 2 1/2 tablespoons pepper in a large bowl. Fill a large Dutch oven halfway with oil and slowly bring the temperature to 350 degrees F. Sprinkle the scallops with salt and pepper, then dredge in some of the cornmeal mixture (reserve the rest for another use). Fry the scallops until golden.
  4. For serving: Toss together the arugula and watercress with some olive oil, the lemon juice and salt and pepper to taste. Spread the corn cream across 4 plates. Divide the salad among the plates on top of the cream, then top with the scallops. Top the scallops with the crab sauce and serve immediately.