Fried Scallops Recipe

Prep scallops

Pat scallops very dry with paper towels. Remove and discard any side muscle. Season both sides lightly with kosher salt and freshly ground black pepper. Let sit at room temperature for 10 minutes while you prepare the breading and oil.

Set up breading

Arrange a three-part breading station: (1) Combine all-purpose flour, cornstarch, baking powder, paprika, and garlic powder in a shallow dish and whisk to combine. (2) In a second shallow bowl, whisk together eggs and whole milk until smooth. (3) In a third shallow dish, combine panko breadcrumbs and optional cornmeal; gently season the panko with a pinch of salt and pepper.

Bread the scallops

One at a time, dredge each scallop first in the seasoned flour mixture, shaking off excess; then dip into the egg mixture, allowing excess to drip off; finally press into the panko mixture to coat evenly. Place breaded scallops on a wire rack set over a sheet pan to rest for 10 minutes — this helps the coating adhere and creates a crisp crust.

Heat oil

Pour neutral oil into a heavy skillet or shallow Dutch oven to a depth of about 1/2 inch (roughly 1.5–2 cups for a 10-inch skillet). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small piece of breadcrumb — it should sizzle and brown in about 45–60 seconds.

Fry scallops

Carefully add breaded scallops in a single layer, without crowding the pan (cook in batches if necessary). Fry 1 1/2 to 2 minutes per side, or until golden brown and just cooked through. Scallops cook quickly — total internal time should be about 3–4 minutes depending on size. Use tongs or a slotted spoon to turn them once and to transfer them to a paper towel–lined plate to drain.

Finish with butter and lemon

While the final batch is frying, melt the unsalted butter in a small skillet over low heat and add the juice of half the lemon. Toss or brush the hot fried scallops with the lemon butter immediately after draining for a glossy flavor finish. Sprinkle with chopped parsley and an extra squeeze of lemon to taste.

Whisk together mayonnaise, Dijon mustard, lemon juice, chopped capers, chopped cornichon or pickle, salt, and pepper in a small bowl. Taste and adjust seasoning. Chill until ready to serve. Serve alongside the fried scallops.

Arrange scallops on a warmed plate or small platter, garnish with extra lemon wedges and chopped parsley. Serve immediately with the tartar-style aioli or your preferred sauce. Leftover scallops are best eaten the same day; reheat briefly in a 350°F oven for 6–8 minutes to regain some crispness.