Panko Sea Scallops Recipe

Dry and season scallops

Pat scallops very dry with paper towels. If using large sea scallops, halve or slice crosswise to create bite-size pieces so they cook evenly. Place scallops in a bowl and toss with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.

Set up dredging station

Place the 3 tbs flour on a shallow plate and season with remaining 1/2 teaspoon salt and remaining 3/4 teaspoon black pepper. In a shallow bowl whisk the 2 eggs with 3 tbs milk until combined. On a third plate combine the panko breadcrumbs, grated Parmesan (if using), and smoked paprika; fluff with a fork.

Heat oil

Pour neutral oil into a wide skillet to a depth of about 1/3 to 1/2 inch (about 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or until a small breadcrumb sizzles and browns in about 20–30 seconds. If you don't have a thermometer, maintain a steady sizzle but not smoking.

Dredge scallops

Working in single layers to avoid crowding, dredge each scallop first in the seasoned flour (shake off excess), then dip in the egg-milk mixture, letting excess drip off, then press into the panko mixture until well coated. Place on a clean tray and repeat with remaining scallops.

Fry scallops

Fry scallops in batches (do not crowd) for 1.5–2.5 minutes per side for large scallops, or 1–1.5 minutes total for small bay scallops, until golden brown and crisp. Turn once using tongs. Adjust heat as needed to keep oil temperature around 325–350°F so coatings brown without burning. Transfer fried scallops to a wire rack set over a baking sheet lined with paper towels; immediately season lightly with a pinch of salt. Keep warm in a 200°F (95°C) oven if cooking remaining batches.

Prepare potatoes

Preheat oven to 425°F (220°C) if baking fries, or heat additional oil for frying in a separate pot if deep-frying. Cut potatoes into 1/3–1/2-inch matchsticks. Soak cut potatoes in cold water for 20 minutes to remove excess starch, then drain and pat completely dry.

Coat and cook fries

Toss dried fries with 1 tsp cornstarch, 1 tbsp olive oil, 3/4 tsp salt and 1/4 tsp pepper until evenly coated. For oven method: spread fries in a single layer on a rimmed baking sheet and roast 20–30 minutes, tossing halfway, until golden and crisp. For frying: fry in 350°F (175°C) oil in batches until golden, 3–5 minutes, then drain on paper towels and season immediately.

Assemble slaw

In a mixing bowl combine shredded green and red cabbage, shredded carrot and sliced green onion. In a small bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, 1/2 tsp salt and 1/4 tsp pepper. Toss dressing with vegetables until evenly coated. Taste and adjust seasoning. Refrigerate until ready to serve so flavors meld (15–30 minutes preferred).

Mix sauce

Whisk together mayo, sriracha, lemon juice, soy sauce and garlic powder in a small bowl. Taste and adjust heat or acidity as desired.

Plate and serve

Arrange fries, a mound of slaw and a portion of panko scallops on each plate. Garnish scallops with chopped parsley and serve lemon wedges on the side. Serve the dipping sauce in a small ramekin alongside. Ensure hot scallops are eaten immediately for best crunch.