Crispy, golden, and bursting with delicate seafood flavor, these Fried Scallops are the perfect blend of crunch and tenderness. Whether you're serving them as an appetizer or a main dish, this easy recipe will have you cooking up restaurant-quality scallops in no time!
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I recently shared my baked scallops recipe and had to share these tasty treats too. Just like homemade french fries, I like to have a baked and fried version!
What Are Scallops?
Scallops are a mollusk. A scallop is the muscle interior surrounded by two shells, similar to a clam or oyster.
Why This Recipe Works
- This recipe is super easy and comes together pretty quickly!
- Scallops are rich in omega-3 fatty acids and lower cholesterol.
- They are tender and delicious!
What You Need for Fried Scallops
- Scallops: Grab these in the frozen section of the local grocery store. I tend to get the small size but the larger ones will work too!
- Flour & Cornstarch: This is my go-to combo for crispy breading (I even use it on my chicken tenders!)
- Salt, Garlic Powder, Paprika, Pepper
- Eggs- This will help the coating stick.
- Bread Crumbs- Use can use panko, regular bread crumbs, or seasoned bread crumbs. Or toast up bread and make your own!
If you like this recipe make sure to check out my easy chuck roast in the oven recipe, wagyu burger, and this delicious smoked ribeye recipe!
Equipment Needed:
Mixing Bowls: You will need three separate bowls, one for the flour, one for the eggs, and one for the bread crumbs.
Cast Iron Pan or Wok: de Buyer sent me this Wok and it is so handy. Not only for dishes like shrimp pad thai, beef with garlic sauce, or fried rice, but it works great to fry things in it. You can also use a deep fryer or a deep cast iron pan.
Thermometer: I always use my thermopen to check oil temps! The correct temp is key to frying the scallops fast and getting them nice and browned!
Slotted Spoon: I use this large slotted spoon for adding and removing the fried scallops.
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How to Make Fried Scallops
- Step 1: Rinse and pat scallops dry.
- Step 2: In one bowl combine flour, cornstarch, and seasoning. In a second bowl whisk eggs and water, and in a third bowl place the bread crumbs.
- Step 3: Dip scallops in the flour mixture, then the eggs, then the bread crumbs.
- Step 4: Heat oil to the correct temperature.
- Step 5: Fry the scallops. Depending on how big of a pot/wok you have you will probably want to work in batches to fry the scallops.
- Step 6: Once cooked and browned remove scallops from hot oil and place on a paper towel lined plate.
Frequently Asked Questions
Yes! These tender treats only take a few minutes to fry and make a great dinner or snack!
Heat the oil to 340°F. The temperature will lower after the first fry but try to keep the temp in the range of 250-300°F.
Like most fried food these are best eaten fresh. However, store leftovers in an air-tight container in the fridge and eat within 2-3 days.
Fresh/raw scallops are good for two days when stored in the fridge. Ideally, fresh scallops should be eaten the same day you buy them.
However, frozen scallops last much longer, and freezing them doesn’t affect the texture of the scallops.
More Related Recipes
If you like this recipe make sure to check out all my Easy Sea Food Recipes like my Old Fashion Salmon Patties, Grilled Shrimp, and my favorite Lemon Butter Pan Fried Cod.
Fried Scallops
Ingredients
- 4 cups vegetable oil
- 1 lb scallops
- ½ cup flour
- ½ cup cornstarch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon pepper
- 2 large eggs
- ¼ cup water
- 1 ½ cup bread crumbs
Instructions
- Rinse scallops under cold water then pat dry. Remove any tough white side muscle if present.1 lb scallops
- Mix flour, cornstarch, salt, garlic powder, paprika, and pepper.½ cup flour, ½ cup cornstarch, 1 teaspoon salt, 1 teaspoon paprika, ½ teaspoon pepper, 1 teaspoon garlic powder
- Whisk eggs and water in a separate bowl.2 large eggs, ¼ cup water
- In a third bowl add the breadcrumbs.1 ½ cup bread crumbs
- Add oil to a wok or cast-iron pan and heat to 340°F.
- While oil is heating dip scallops into flour, then eggs, then bread crumbs.
- Fry scallops working in batches to not overcrowd your pan (6-10 at a time), fry until golden brown, 1 ½ -2 minutes.4 cups vegetable oil
- Remove from oil and place on a paper-towel-lined plate.
- Repeat with the remaining scallops. Try to keep the oil temperature around 250-300°F.
- Serve right away with cocktail sauce, tartar sauce, and fresh lemons!
Notes
- Oil Temperature: Heat the oil to 340°F. The temperature will lower after the first fry but try to keep the temp in the range of 250-300°F.
- Storage: Like most fried food these are best eaten fresh. However, store leftovers in an air-tight container in the fridge and eat within 2-3 days.
- Nutrition Info does not include oil for frying.
Lacey Rhodes says
Did you use panko bread crumbs?
Lisa says
I think I used an generic brand from Walmart- but panko would work fine. 🙂
Lisa says
I love fried scallops! This is a great recipe!