Best Fried Scallops (Panko Breaded) Recipe
This recipe for Best Fried Scallops features large dry sea scallops breaded in a crispy panko coating spiced with cayenne pepper and fried to golden perfection. The scallops are tender and juicy on the inside with a crunchy exterior, making for a delicious appetizer or main course served with flaky sea salt and fresh lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
For the Breading:
- 1 cup all purpose flour
- 1 large egg
- 1 ½ cups panko breadcrumbs
- ½ teaspoon cayenne pepper
Main:
- 1 lb dry sea scallops (large, side muscles removed)
- Vegetable oil (for frying, about 1 inch in depth)
- Flaky sea salt (for serving)
- Lemon wedges (for serving)
Instructions
- Prepare the scallops: Remove the tough side muscles from all scallops and pat dry thoroughly with paper towels to ensure the breading sticks well.
- Set up breading station: Arrange three shallow bowls – one with flour, the second with a beaten egg, and the third with panko breadcrumbs mixed with cayenne pepper.
- Season scallops: Lightly season both sides of the scallops with salt and pepper just before breading.
- Bread the scallops: Dredge each scallop first in flour, shaking off excess, then dip into beaten egg until fully coated, and finally press into the panko mixture until completely covered. Place breaded scallops on a plate and repeat.
- Chill scallops: Refrigerate the breaded scallops for 15 to 20 minutes to help the coating adhere better during frying.
- Heat oil: Pour about 1 inch of vegetable oil into a heavy pot or skillet and heat over medium to medium-high heat until it reaches approximately 350°F and begins to shimmer.
- Fry scallops: Add scallops carefully to the hot oil in batches without overcrowding. Fry each side for 2 to 3 minutes until the coating turns golden brown and scallops are cooked through, flipping gently with tongs or a fish spatula.
- Drain excess oil: Transfer fried scallops to a paper towel-lined plate to absorb excess oil. Immediately sprinkle with flaky sea salt while hot.
- Serve: Serve the crispy fried scallops hot with fresh lemon wedges on the side for squeezing.
Notes
- Removing the side muscle from scallops is essential for tenderness.
- Patting scallops dry ensures the breading sticks properly.
- Refrigerating scallops after breading prevents the coating from falling off while frying.
- Maintain oil temperature around 350°F for even frying and to avoid greasy scallops.
- Use a skillet or pot with high sides to prevent oil splatter during frying.
- Do not overcrowd the pan to keep oil temperature steady.
- Serve immediately after frying for best texture and flavor.
