Fried Scallop Recipe

Pat scallops very dry with paper towels. If large (jumbo), you may slice them in half crosswise to make 12 pieces. Remove and discard the small side muscle if still attached.

Season both sides lightly with kosher salt (about 1 tsp total) and freshly ground black pepper.

Prepare dry mix

In a shallow bowl or plate, whisk together the all-purpose flour, semolina or panko (if using), paprika, garlic powder, cayenne, and the chopped parsley until evenly combined.

Prepare wet mix

In a second shallow bowl, beat the 2 eggs with 2 tablespoons cold water and 2 tablespoons milk (or buttermilk) until smooth. This tempers the eggs so the coating adheres neatly.

Set up a breading station: flour mixture in the first shallow bowl/plate, egg mixture in the second, and an empty plate for the coated scallops. Work one scallop at a time.

Dredge each seasoned scallop first in the flour mixture, shaking off excess, then dip into the egg mixture, and finally press back into the flour mixture (or panko) to form a light, even coating. Place coated scallops on the empty plate and let rest 5 minutes so coating sets.

Pour approximately 1 cup neutral oil into a heavy skillet (cast-iron or stainless steel) to reach roughly 1/4–1/3 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or until a pinch of flour sizzles immediately.

Reduce heat slightly if oil is smoking. Add scallops in a single layer, leaving space between them. Do not overcrowd the pan — fry in 2 batches if necessary.

Fry each scallop for 1 to 1 1/2 minutes per side (depending on thickness) until golden brown and crisp. Use tongs or a slotted spoon to turn gently. Total cook time should be about 2–3 minutes per scallop. The interior should be opaque and tender — do not overcook.

If using butter, add 1 tablespoon unsalted butter to the pan near the end of the second side and spoon the foaming butter over the scallops for extra flavor for about 10–20 seconds.

Transfer fried scallops to a wire rack set over a baking sheet or to a plate lined with paper towels. Sprinkle immediately with a pinch of flaky sea salt.

Let scallops rest 1 minute to finish cooking and to keep crisp. Squeeze fresh lemon juice over each scallop to taste.

Serve hot with lemon wedges and optional tartar sauce or aioli on the side. Garnish with additional chopped parsley if desired.