Fried Scallop (10) Recipe

Prepare scallops

Pat the scallops very dry with paper towels. Remove any remaining side muscle if present. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature while you prepare coatings (5–10 minutes).

Make seasoned flour

In a shallow bowl or rimmed plate, whisk together 1/2 cup all-purpose flour, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. This will be used to dredge the scallops before battering.

Prepare panko

Place 3/4 cup panko breadcrumbs in a separate shallow dish. If you prefer extra crunch, pulse panko once in a food processor to slightly break larger flakes (optional).

Make light batter

In a medium bowl, whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, and 1/2 tsp baking powder. If using the egg, beat it lightly and whisk into the dry mix. Gradually whisk in 3/4 cup very cold club soda or ice water until just combined — batter should be slightly lumpy and thin enough to coat but not runny like a tempura batter. Keep batter cold (set bowl over a larger bowl filled with ice if desired).

Set up an assembly line: seasoned flour, batter, then panko. Working one at a time, lightly dredge each scallop in the seasoned flour, shaking off excess. Dip the scallop into the cold batter, allowing excess to drip off, then press into panko to coat evenly. For a lighter crust skip the panko and use batter only. Place coated scallops on a wire rack while you heat the oil.

Heat oil

Pour about 2 cups neutral oil into a heavy-bottomed skillet or deep pot to a depth of about 1 to 1.5 inches. Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of batter — it should sizzle and float, browning in about 45–60 seconds.

Fry scallops

Carefully place scallops in the hot oil in a single layer without overcrowding (work in batches if necessary). Fry for 1 to 1.5 minutes per side, turning once with tongs or a slotted spoon, until the coating is golden brown and crisp and the scallop's center is opaque. Total fry time per scallop should be ~2–3 minutes depending on size. Do not overcook — scallops cook quickly and will become tough if left too long.

Drain and season

Transfer fried scallops to a paper towel–lined plate or a wire rack set over a sheet pan to drain. While still hot, season lightly with a pinch of salt. Sprinkle with chopped parsley if using and serve immediately with lemon wedges.

Whisk together 1/4 cup mayonnaise, 1 tsp Sriracha (or to taste), 1 tsp lemon juice, 1/2 tsp honey, and 1/8 tsp salt until smooth. Taste and adjust heat or acidity. Serve in a small bowl alongside the scallops.