Breaded Scallops Recipe

Prep scallops

Pat scallops very dry with paper towels. Remove and discard the small side muscle if still attached. Season both sides lightly with 1 tsp fine salt and 1 tsp black pepper.

Set up breading station

Place the 3 tbs flour in a shallow bowl or plate. In a second shallow bowl, whisk the 2 beaten eggs with 2 tbs milk until combined. In a third shallow bowl, combine 2 cups panko, 2 tbs grated Parmesan (optional), and 1 tsp garlic powder; stir to mix.

Bread the scallops

Working in batches of 6 to avoid crowding, dredge each scallop lightly in flour, shaking off excess, dip into the egg mixture, then press into the panko mixture to coat all sides. Place breaded scallops on a wire rack set over a baking sheet; allow to rest 5 minutes so coating adheres.

Heat oil

In a large skillet (10–12 inch) over medium-high heat, add 1 cup vegetable oil and heat until shimmering and a breadcrumb test sizzles immediately (about 350°F / 175°C). If using a thermometer, maintain 325–350°F for frying. Lower heat slightly if oil smokes.

Fry scallops

Fry scallops in batches, 3–6 at a time depending on pan size, for 1.5–2 minutes per side until golden brown and crisp. Use tongs to turn carefully. Do not overcook — internal texture should be opaque and tender. Total fry time per scallop about 3–4 minutes.

Finish and drain

If desired, add 1 tbs unsalted butter to the oil during the last batch and swirl to baste for extra flavor. Transfer fried scallops to a wire rack or paper towel–lined tray to drain for 1–2 minutes. Keep warm in a 200°F (95°C) oven for up to 10 minutes while finishing remaining batches.

While scallops rest, make the tartar sauce: In a small bowl combine 3 tbs mayonnaise, 1 tsp Dijon mustard, the finely diced dill pickle (or 2 tbs relish), 1 tsp chopped capers, 1 tbs lemon juice, 1 tbs chopped parsley, and 1 tsp minced shallot. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Stir until smooth, taste and adjust seasoning or lemon to balance acidity. Chill until serving.

Arrange 6 breaded scallops per plate (or as desired). Spoon 1 tbs tartar sauce per portion into a small ramekin or serve on the side. Garnish with lemon wedges and parsley sprigs. Serve immediately so scallops remain crisp.