52 Golden Coast Scallops

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 2 portions U.S.A. Imperial Metric
Scallops 1 doz. 1 doz. 1 doz.
Breadcrumbs ¼ cup 1 oz. 30 grams
Flour ¼ cup 1 oz. 30 grams
Egg 1 1 1
Olive oil ¼ cup 2 oz. 60 milliliters
Golden Coast Sauce:
Mayonnaise cups 12 fl.oz. 340 milliliters
Parsley 1 tbsp. 1 tbsp. 5 grams
Gherkin 1 tbsp. 1 tbsp. 5 grams
Capers 1 tbsp. 1 tbsp. 5 grams
Cayenne pepper ½ tsp. ½ tsp. ½ tsp.
Lemon juice 1 tbsp. 1 tbsp. 15 milliliters


Method of Preparation

Prepare scallops as shown above—remove from wine and dry well—mix egg with oil—heat frying oil in deep fryer— to 375°F. —place flour, egg and oil mixture, and breadcrumbs in separate bowls. Measure mayonnaise—chop parsley, gherkin, and capers.

Method of Cookery

  1. Season and then dip scallops in flour, egg, and breadcrumbs. Deep fry 2½-3 minutes at 375°F.
  2. Drain and serve with Golden Coast Sauce.


  1. Mix all ingredients and put into serving dish. There will be ample for this dish, enough in fact for 8-10 people. The remaining sauce can be bottled and kept in the refrigerator for at least 14 days.


Serve with a tossed salad and lemon wedges. This makes a wonderful lunch dish and when served with a chilled Moselle-type wine, it’s fantastic!