Scallop Chips Recipe

Prepare scallops

Pat the scallops very dry with paper towels. Remove and discard the small side muscle if still attached. Drying well is essential so the breading adheres and the scallops sear rather than steam.

Set up breading station

Place the flour in a shallow bowl and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. In a second shallow bowl, whisk the eggs with 3 tablespoons milk until combined. In a third shallow bowl, combine panko breadcrumbs with the grated Parmesan (if using) and the remaining 1/2 tsp kosher salt and 3/4 tsp black pepper; mix and fluff with a fork.

Bread the scallops

One at a time, dredge each scallop lightly in seasoned flour, shaking off excess, dip into the egg mixture allowing excess to drip off, then press into the panko mixture to coat completely. Place breaded scallops on a wire rack set over a sheet tray. Chill in the refrigerator for 15 minutes to help the coating adhere (optional but recommended).

Heat oil

In a heavy skillet (preferably cast iron) heat 1 cup neutral oil and 1 tablespoon butter over medium-high heat until shimmering and a small piece of bread sizzles immediately when tested (oil temperature about 350–365°F / 175–185°C). If using a thermometer, aim for 350°F.

Fry scallops

Work in batches so the pan isn’t crowded (3–4 scallops per batch depending on skillet). Carefully add scallops to hot oil and fry 2 to 2 1/2 minutes per side, or until golden brown and crisp. Use tongs to turn gently. Adjust heat as needed to maintain temperature; don’t let the oil smoke. Transfer cooked scallops to a wire rack or paper towel-lined tray and immediately season lightly with a pinch of salt.

While the scallops chill (or while oil heats), combine 1/2 cup sour cream, 1/4 cup mayonnaise, 2 teaspoons prepared horseradish, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon sea salt, and 1/8 teaspoon freshly ground black pepper in a small bowl. Whisk until smooth and taste; adjust horseradish to preferred heat (add more in 1/2‑teaspoon increments). Fold in finely sliced chives if using. Chill until ready to serve.

Arrange a small bed of microgreens or baby arugula on individual appetizer plates or a communal platter (optional). Place 3–4 scallops per serving over the greens or directly on the plate in a fan pattern resembling 'chips.' Spoon a tablespoon of horseradish cream next to each scallop or serve the sauce in a small ramekin for dipping.

Garnish with a light sprinkle of extra chopped chives, a grind of black pepper, and a lemon wedge. Serve immediately while scallops are hot and crisp.

Leftover note: Reheat briefly in a 375°F (190°C) oven on a rack for 5–7 minutes to restore crispness; do not microwave (will become soggy). Sauce keeps refrigerated up to 3 days.