Jul 14 2026
Restaurants›Mohala’s Bayfront Fish and Chips, LLC›Scallops Recipe

Scallops Recipe

Inspired by Mohala’s Bayfront Fish and Chips, LLC
Time45m
Serves4

Tenderized And Fried Jumbo Sea Scallops In Our Hawaiian Style Panko Crust

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Ingredients

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Scallops

Hawaiian Style Panko Crust

For frying

Method

Preparing the Scallops

  1. 1

    Clean and Season

    Rinse the jumbo sea scallops under cold water and pat them dry with paper towels. Season both sides with salt and black pepper. Let them sit for about 15 minutes to absorb the seasoning.

Making the Panko Crust

  1. 2

    Prepare the Breading Stations

    In one bowl, place the all-purpose flour. In a second bowl, whisk together the eggs and milk until well combined. In a third bowl, mix the panko breadcrumbs, coconut flakes, garlic powder, and paprika.

Coating the Scallops

  1. 3

    Bread the Scallops

    Take each scallop and first dredge it in the flour, shaking off any excess. Next, dip it into the egg mixture, allowing the excess to drip off. Finally, coat the scallop in the panko mixture, pressing lightly to adhere. Repeat until all scallops are breaded.

Frying the Scallops

  1. 4

    Heat the Oil

    In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the breaded scallops to the hot oil, making sure not to overcrowd the pan.

  2. 5

    Fry the Scallops

    Fry the scallops for about 2-3 minutes on each side, or until they are golden brown and cooked through. Use tongs to flip them gently.

  3. 6

    Drain and Serve

    Once cooked, transfer the scallops to a plate lined with paper towels to drain excess oil. Serve immediately while hot.

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