Nothing beats the crispy, golden crunch and tender, juicy inside of perfectly cooked scallops, and this Panko Fried Scallops Recipe delivers exactly that. It’s a spectacular dish that combines the delicate sweetness of fresh sea scallops with the irresistible, airy crispness of panko breadcrumbs, elevated by a touch of cayenne for just the right kick. Whether you’re treating yourself or impressing guests, this recipe transforms simple ingredients into a restaurant-quality appetizer or main course that feels indulgent yet approachable. Once you try this Panko Fried Scallops Recipe, you’ll be reaching for it again and again.
Ingredients You’ll Need
Gathering the right ingredients is key to making these scallops shine. Each element plays a vital role in creating that perfect balance of flavor, texture, and presentation that makes this dish so special.
- 1 cup all-purpose flour: Helps create a dry base for the egg to cling to, ensuring an even coating.
- 1 large egg: Acts as a glue, making sure the panko breadcrumbs stick beautifully to each scallop.
- 1½ cups panko breadcrumbs: These Japanese breadcrumbs give the scallops an exceptional light, crispy texture that regular breadcrumbs can’t match.
- ½ teaspoon cayenne pepper: Adds a subtle heat that brings a lively depth to every bite without overpowering the scallop’s natural sweetness.
- 1 lb large dry sea scallops, side muscles removed: The star of the show—fresh and dry scallops that sear up tender inside a crunchy crust.
- Vegetable oil, for frying: Provides a neutral flavor and perfect frying temperature for achieving that golden crust.
- Salt and freshly ground black pepper, to taste: Essential for seasoning the scallops and enhancing all the other flavors.
- Flaky sea salt, for serving: Adds a delightful crunch and bursts of saltiness just before eating.
- Lemon wedges, for serving: A bright, fresh finish that balances the richness of the fried scallops.
How to Make Panko Fried Scallops Recipe
Step 1: Prepare the Scallops
Start by meticulously removing the tough side muscle from each scallop if it’s still attached—this ensures every bite is tender. Then, pat your scallops completely dry with paper towels; dry scallops fry up better, developing a beautiful crust while staying juicy inside.
Step 2: Set Up Your Breading Station
Create three shallow bowls for a foolproof breading setup. Place the flour in the first bowl for the initial dusting, beat the egg in the second for the adhesive coating, and mix the panko breadcrumbs with cayenne pepper in the third bowl to add that golden, spicy crunch.
Step 3: Season and Bread the Scallops
Just before breading, sprinkle salt and black pepper on the scallops to enhance their naturally sweet flavor. Dust each scallop with flour first, shaking off the excess, then dunk it into the beaten egg to help the panko stick. Finally, press into the spicy panko crumbs thoroughly. Lay the breaded scallops on a plate or tray to rest.
Step 4: Chill for Coating Stability
Pop the breaded scallops into the fridge for 15 to 20 minutes. This chilling step firms up the coating, keeping it intact during frying for that perfect even crunch.
Step 5: Fry to Golden Perfection
Heat about an inch of vegetable oil over medium to medium-high heat until it shimmers around 350°F (175°C). Gently place scallops in the hot oil without crowding the pan—fry in batches if needed. Cook each side for 2 to 3 minutes until you see a deep golden crust and the scallops are cooked through.
Step 6: Drain and Season
Remove the scallops with a slotted spoon and set them on a paper towel-lined plate to soak up excess oil. While they’re still warm, sprinkle flaky sea salt on top to bring out every bit of savory goodness.
How to Serve Panko Fried Scallops Recipe
Garnishes
A squeeze of fresh lemon juice is the ultimate garnish for Panko Fried Scallops Recipe, cutting through the richness with bright citrus notes. You can also add finely chopped fresh herbs like parsley or chives for a pop of color and a hint of freshness. Serve with a sprinkle of extra flaky sea salt for texture and visual appeal.
Side Dishes
These scallops pair wonderfully with light, vibrant sides. Think crisp green salad with a citrus vinaigrette or roasted vegetables that add earthiness and contrast. For a more indulgent meal, creamy mashed potatoes or buttery risotto complement the crunchy scallops perfectly.
Creative Ways to Present
Impress your guests by serving Panko Fried Scallops Recipe atop a bed of mixed greens dressed in a tangy vinaigrette or alongside a colorful slaw for crunch. Another fun idea is to serve them as bite-sized appetizers with a variety of dipping sauces like aioli, spicy mayo, or a zesty cocktail sauce for an interactive platter everyone will love.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and refrigerate promptly. To maintain the best texture, try to enjoy them within 1 to 2 days since the crispy coating can start to soften.
Freezing
While fresh is best, you can freeze the scallops before frying for convenience. Bread the scallops as directed, then arrange them on a baking sheet lined with parchment and freeze until solid. Transfer to a freezer-safe bag and store for up to a month. When ready, fry them straight from frozen, adding a little extra cooking time.
Reheating
To revive that crunchy crust after storage, reheat in a preheated oven at 375°F (190°C) on a wire rack for 8 to 10 minutes. Avoid the microwave, as it will turn the coating soggy and the scallops rubbery.
FAQs
Can I use frozen scallops for this recipe?
Yes, but it’s best to thaw them completely and pat dry before breading. Dry scallops ensure your coating sticks well and fries up crispy. Avoid scallops packed in water or “wet” scallops, which can lead to soggy results.
What’s the difference between panko and regular breadcrumbs?
Panko breadcrumbs are lighter and flakier than regular breadcrumbs, which means they fry up crispier and less dense. This makes them perfect for delicate seafood like scallops, giving a crunch that’s hard to beat.
How do I know when the scallops are cooked?
Scallops cook quickly—about 2 to 3 minutes per side. They should have an opaque center and a firm but tender texture. Overcooking makes them tough, so keep a close eye during frying.
Can I bake the scallops instead of frying?
You can bake breaded scallops, but the texture won’t be quite as crispy. For baking, place them on a greased baking sheet and bake at 425°F (220°C) for about 12 to 15 minutes, flipping halfway through until golden and cooked through.
What sauces pair well with Panko Fried Scallops Recipe?
Classic pairings include lemon aioli, garlic butter, spicy mayo, or a tangy cocktail sauce. These sauces complement the scallops’ sweetness and crispy coating beautifully and add an extra flavor dimension.
Final Thoughts
If you’re looking to wow your taste buds and whip up something that’s both elegant and effortlessly delicious, this Panko Fried Scallops Recipe is a game-changer. It’s all about that winning combination of crisp panko crust and melt-in-your-mouth scallops that’s sure to become a regular at your table. Trust me, once you try it, you’ll want to share it with everyone you love.
Print
Panko Fried Scallops Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Crispy and flavorful Panko Fried Scallops coated in a spiced breadcrumb crust and fried to golden perfection. This quick and easy recipe delivers tender scallops with a crunchy exterior, perfect for a delicious appetizer or main course.
Ingredients
Breading Station
- 1 cup all-purpose flour
- 1 large egg
- 1½ cups panko breadcrumbs
- ½ teaspoon cayenne pepper
Scallops
- 1 lb large dry sea scallops, side muscles removed
- Salt and freshly ground black pepper, to taste
For Frying and Serving
- Vegetable oil, for frying (about 1 inch depth)
- Flaky sea salt, for serving
- Lemon wedges, for serving
Instructions
- Prepare the scallops: Remove the tough side muscle from each scallop if still attached. Pat the scallops completely dry with paper towels on all sides to ensure crispiness when frying.
- Set up breading station: In three separate shallow bowls, place the flour in the first bowl. Beat the egg in the second bowl. In the third bowl, combine the panko breadcrumbs with cayenne pepper for a mild spicy kick.
- Season: Lightly season the scallops with salt and freshly ground black pepper just before breading to enhance flavor.
- Bread the scallops: Dredge each scallop first in flour, shaking off excess, then dip fully into the beaten egg, and finally press into the panko breadcrumb mixture, ensuring an even and thorough coating. Arrange breaded scallops on a plate or tray.
- Chill to set coating: Refrigerate the breaded scallops for 15–20 minutes to help the coating adhere better during frying.
- Heat oil: Pour about 1 inch of vegetable oil in a deep skillet or pot and heat over medium to medium-high heat until the oil reaches approximately 350°F (175°C) and shimmers, indicating it’s ready for frying.
- Fry scallops: Fry the scallops carefully in batches to avoid overcrowding, cooking for 2–3 minutes per side. Flip gently to ensure an even golden brown crust while keeping the scallops tender and juicy inside.
- Drain excess oil: Transfer fried scallops to a paper towel–lined plate to drain any excess oil and keep them crispy.
- Season and serve: While still hot, sprinkle the scallops with flaky sea salt for added texture and flavor. Serve immediately with fresh lemon wedges on the side for a bright citrus finish.
Notes
- Dry scallops thoroughly before breading to get a crispier crust.
- Do not overcrowd the pan when frying to maintain oil temperature and crispiness.
- Adjust cayenne pepper to your spice preference.
- If side muscles are not removed, they can make scallops tough; be sure to take them off.
- Use a thermometer to maintain the oil at 350°F for best frying results.
- Serve immediately for the best texture, as breaded scallops lose crispness if left to sit.
