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
Scale
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.
