Fried Scallop Roll Recipe

Prep scallops

Pat scallops dry with paper towels. If using larger sea scallops, dice into roughly 1/4- to 1/2-inch pieces so they fit comfortably in a roll.

Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a skillet over medium-high heat until foaming. Add minced garlic and shallot; sauté 20–30 seconds until fragrant but not browned.

Add scallops in a single layer (do not overcrowd). Sear without moving for 45–60 seconds until the underside is golden, then stir and cook another 30–45 seconds until just cooked through. Remove from heat immediately—scallops should be opaque but still moist. Transfer to a bowl to cool slightly.

Stir in sliced scallions, parsley, lemon zest, lemon juice, mayonnaise, Dijon, optional diced celery, salt, and pepper. Taste and adjust seasoning. The filling should be slightly moist but not runny — if too wet, add 1–2 tablespoons panko to bind.

Chill filling in refrigerator for 15–20 minutes to firm slightly (this helps when forming rolls).

If using sandwich rolls: split and lightly butter the insides; toast cut sides in a skillet or under a broiler until golden. For egg roll wrappers: place a wrapper on a clean surface and keep a small bowl of water nearby to seal edges.

Portion the chilled scallop filling into 4 equal portions (about 1/4 cup each). If making rolls to be breaded and fried whole: shape each portion into a log roughly the length of your roll or wrapper, compressing gently so it holds shape.

Set up a breading station: one shallow bowl with seasoned flour (flour + 1/4 tsp salt + 1/8 tsp pepper), one with the beaten egg, and one with panko breadcrumbs.

Coat each scallop log first in flour, shaking off excess; dip into beaten egg; roll in panko, pressing to adhere. For extra crispness, repeat egg and panko for a double crust.

If using egg roll wrappers: place the crumb-coated scallop log near the bottom edge of the wrapper, fold bottom up over filling, fold sides in, and roll to seal. Brush edge with a little egg to secure. If using split rolls, simply place the panko-crusted scallop log into the toasted roll.

Heat vegetable oil in a deep skillet or small pot to 350°F (175°C). Oil should be about 1 to 1 1/2 inches deep to shallow-fry the rolls. If you don’t have a thermometer, test with a piece of breadcrumb — it should sizzle and brown in ~30 seconds.

Fry the crumb-coated scallop rolls in batches, seam-side down first if wrapped, for 2–3 minutes per side until golden brown and crisp. Turn carefully with tongs or a slotted spoon. Total fry time should be 4–6 minutes depending on thickness. Do not overcrowd the pan.

Transfer fried rolls to a wire rack set over a sheet pan or paper towels to drain and rest for 1–2 minutes.

While rolls fry, combine mayonnaise, chopped capers, chopped dill pickle, lemon juice, Dijon, and hot sauce in a small bowl. Season with salt and pepper to taste. Chill until ready to serve.

Place a small bed of shredded lettuce or slaw in each roll (or on the plate for egg-roll style). Set the fried scallop roll on top.

Serve with tartar/remoulade sauce on the side and lemon wedges. Garnish with extra chopped parsley or sliced scallions if desired.