Fried Scallop Recipe

Pat the scallops very dry with paper towels. If there is a tough side muscle, remove it by pulling it away with your fingers. Season both sides lightly with kosher salt and freshly ground black pepper. Let rest at room temperature for 5–10 minutes while you prepare the breading station.

Arrange three shallow bowls or plates: (1) flour mixture, (2) wet dip, (3) breadcrumb mixture. In the first bowl combine all-purpose flour and a pinch of salt. In the second bowl whisk together eggs, milk, and Worcestershire sauce until smooth. In the third bowl combine cornmeal, panko breadcrumbs, garlic powder, onion powder and smoked paprika; mix to combine.

Dredge each seasoned scallop first in the flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally press into the breadcrumb mixture to coat evenly. Place breaded scallops on a rack or plate while you heat the oil. Ensure each scallop is fully coated; gently press crumbs to adhere if needed.

Pour oil into a heavy skillet (cast iron or stainless) to a depth of about 1/2–3/4 inch (approximately 1 cup). Heat over medium-high until the oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns within 20–30 seconds. If you don't have a thermometer, maintain a steady medium-high heat—too hot will burn the crust; too cool will make it greasy.

Working in a single layer, carefully place scallops into the hot oil without overcrowding (fry in batches of 4–5 depending on pan size). Fry for about 1.5–2 minutes per side, until crust is golden brown and an instant-read thermometer in the center reads 120–125°F (49–52°C) for a tender interior (carryover will bring it higher). Use tongs to gently flip once.

When done, transfer scallops to a paper-towel-lined plate or a wire rack set over a baking sheet to drain for 1–2 minutes. Sprinkle with a light pinch of fine sea salt while still hot.

Arrange scallops on a warm serving plate. Squeeze lemon wedges over the scallops to taste and sprinkle with chopped fresh parsley. Serve immediately so the crust remains crisp.

Quick remoulade

In a small bowl combine mayonnaise, Dijon mustard, hot sauce, lemon juice and chopped capers (if using). Stir until smooth and taste; adjust seasoning with a pinch of salt or additional hot sauce. Serve in a small ramekin alongside the scallops.