Fried Scallops Recipe: Fried scallops are the golden, crispy gems of the seafood world—delicately sweet on the inside and perfectly crunchy on the outside. If you’ve never tried them before, you’re in for a treat. Their naturally rich, buttery flavor pairs perfectly with a seasoned, crispy coating that locks in all that ocean-fresh goodness. This dish is a staple in coastal kitchens and seafood shacks alike for a good reason: it’s incredibly satisfying and surprisingly simple to prepare.
So what exactly are scallops? They’re bivalve mollusks, similar to clams and oysters, known for their tender texture and mild, slightly sweet flavor. When cooked right, scallops are melt-in-your-mouth delicious—and frying them gives them that irresistible crunch that makes them even more crave-worthy.
What makes fried scallops such a beloved recipe is their versatility. They can be served as appetizers, the star of a seafood platter, or as part of a hearty main course. Plus, they’re quick to prepare, making them perfect for weeknight dinners or impromptu gatherings.
Ingredients You’ll Need
Before diving into the cooking process, let’s go over what you’ll need to make the most mouthwatering fried scallops.
Fresh vs. Frozen Scallops
While fresh scallops are ideal for their flavor and texture, high-quality frozen scallops are a solid alternative—just make sure to thaw them completely and pat them dry to remove excess moisture.
Essential Ingredients List
Here’s a basic list to get you started:
- 1 pound of sea scallops (dry-packed preferred)
- 1 cup all-purpose flour
- 2 eggs (beaten)
- 1 cup breadcrumbs or panko (for extra crunch)
- Salt and pepper to taste
- Garlic powder (optional)
- Paprika (optional, for color and depth)
- Lemon wedges (for serving)
- Fresh parsley (for garnish)
- Vegetable oil (for frying)
You can tweak the seasoning to your liking—some prefer a little cayenne for heat, while others like a more herbaceous blend with dill or thyme.
Choosing the Right Scallops
Choosing quality scallops is the foundation of a great fried scallop recipe.
Sea Scallops vs. Bay Scallops
- Sea scallops are larger and meatier, making them perfect for frying. They’re about 1–2 inches in diameter and hold up well during cooking.
- Bay scallops are smaller, sweeter, and cook much faster. They’re great for quick sautés but can be tricky to fry due to their size.
For this recipe, go with sea scallops. They’re easier to handle and give you that satisfying bite.
How to Pick the Freshest Scallops
When shopping for scallops:
- Choose dry scallops—they’re not treated with preservatives or soaked in water, so they sear and fry much better.
- Look for scallops that are ivory or off-white, not too wet or slimy.
- They should smell slightly sweet or like the ocean—never fishy or sour.
If using frozen scallops, thaw them slowly in the fridge overnight and pat dry thoroughly before cooking.
Preparing the Scallops for Frying
Prepping scallops properly is crucial to getting the right texture and flavor.
Cleaning and Patting Dry
Start by rinsing the scallops gently under cold water. Remove the small side muscle—it’s a tough piece of tissue on the side that can be chewy if left on. Pat each scallop thoroughly with paper towels. Moisture is the enemy of crispiness, so this step is essential.
Marinating or Prepping with Spices
You don’t need a long marinade, but giving your scallops a light seasoning before dredging can really amp up the flavor. A sprinkle of salt, pepper, garlic powder, and paprika works wonders. If you’re feeling adventurous, a light buttermilk soak can tenderize and add a subtle tang before breading.
Step-by-Step Cooking Instructions
Here’s where the magic happens. Follow these steps closely for golden, crispy perfection.
Step 1: Preparing the Breading Station
Set up a breading station with three shallow bowls:
- Flour (seasoned with a pinch of salt and pepper)
- Beaten eggs
- Breadcrumbs or panko mixed with garlic powder and paprika
Dredge each scallop in flour, then dip in egg, and finally coat in breadcrumbs. Press the breadcrumbs on to ensure they stick well.
Step 2: Heating the Oil
Use a heavy skillet or deep pan. Fill it with enough vegetable oil to come about 1 to 1.5 inches up the sides. Heat to 350°F (175°C). A cooking thermometer helps maintain the right temperature, but you can also test by dropping a breadcrumb in—if it sizzles and floats, you’re good to go.
Step 3: Coating the Scallops
Make sure the scallops are evenly coated and not overly packed with breadcrumbs. Lightly shake off excess before frying to avoid soggy spots or clumps.
Step 4: Frying to Golden Perfection
Work in small batches to avoid overcrowding. Fry scallops for about 2–3 minutes per side or until golden brown and crispy. Flip carefully using tongs or a slotted spoon.
Step 5: Draining and Serving
Transfer fried scallops to a plate lined with paper towels to drain excess oil. Serve immediately with lemon wedges, a sprinkle of parsley, and your favorite dipping sauce.
Tips for the Best Fried Scallops
If you want your fried scallops to rival those of a seafood restaurant, a few expert tips can make all the difference.
Avoiding Overcooking
Scallops are delicate creatures. Overcook them, and you’ll go from tender and juicy to rubbery in a heartbeat. The goal is to get a crispy exterior without cooking the inside into oblivion. Stick to that 2–3 minutes per side rule and pull them off the heat as soon as they’re golden brown. You can always cut one open to check—the inside should be opaque but still tender and moist.
Using the Right Oil
Choosing the right oil is vital for texture and flavor. Use oils with high smoke points like:
- Vegetable oil
- Canola oil
- Peanut oil
Avoid olive oil for deep frying; its smoke point is too low and it can leave a bitter taste. Your oil should stay at a consistent 350°F (175°C) for best results. Too hot, and the outside burns before the inside is cooked. Too cold, and you’ll get greasy, soggy scallops.
Getting the Perfect Crunch
If you love that satisfying crunch, go with panko breadcrumbs instead of regular ones. They’re larger, lighter, and crisp up beautifully. A light dusting of cornstarch before the flour layer can also help your breading stick better and stay crispy longer.
Lastly, don’t forget to let the scallops rest on a cooling rack after frying instead of a paper towel if you want to preserve the maximum crunch. The air circulation underneath helps keep them crisp.
Serving Suggestions
Now comes the fun part—deciding how to serve your delicious fried scallops. These little golden nuggets are incredibly versatile, pairing well with a wide variety of sides and sauces.
Best Side Dishes
Here are a few classic side dish ideas to make your fried scallop meal complete:
- Coleslaw: Creamy or vinegar-based, the tanginess balances the richness of the scallops.
- French Fries or Sweet Potato Fries: A seafood shack classic.
- Garlic Mashed Potatoes: For a hearty comfort food plate.
- Garden Salad: Light and fresh to complement the fried texture.
- Corn on the Cob: A buttery, summery match for seafood.
Want to keep it light? A lemony arugula salad or some grilled asparagus can also hit the spot.
Dips and Sauces That Compliment Fried Scallops
Let’s talk about sauces. These dips take your scallops to the next level:
- Tartar Sauce: A tangy, creamy classic.
- Garlic Aioli: Rich and garlicky with a smooth texture.
- Remoulade: Spicy, mustardy, and perfect for seafood lovers.
- Cocktail Sauce: Zesty and tomato-based with a horseradish kick.
- Honey Mustard: Sweet and tangy—great for a twist.
Squeeze some lemon juice over the scallops for a refreshing citrus burst right before serving. And if you’re feeling fancy, top with microgreens or a dash of Old Bay seasoning.
Storage and Reheating Tips
Scallops are best eaten fresh, but if you’ve got leftovers (lucky you!), here’s how to store and reheat them without losing that lovely crunch.
Refrigeration and Freezing
- Refrigerate: Place leftover fried scallops in an airtight container and refrigerate within two hours of cooking. They’ll stay good for up to 2 days.
- Freeze: For longer storage, freeze scallops on a baking sheet until solid, then transfer to a freezer bag. They can be frozen for up to 2 months.
Pro tip: Wrap each scallop in parchment paper before freezing to prevent them from sticking together.
Best Ways to Reheat Without Losing Crispiness
The microwave is NOT your friend here—it will turn your scallops into rubber balls. Instead:
- Oven Method: Preheat oven to 375°F (190°C). Place scallops on a baking rack over a sheet pan and heat for 10–12 minutes.
- Air Fryer: For super crisp results, reheat scallops at 350°F (175°C) for 5–6 minutes.
- Skillet: Lightly reheat in a skillet with a touch of oil over medium heat for 2–3 minutes per side.
Avoid overcrowding and always keep an eye out to prevent overcooking during reheating.
Common Mistakes to Avoid
Even seasoned home cooks can make these mistakes. Learn from them to make your fried scallops a success every time.
Overcrowding the Pan
When frying, give your scallops space to breathe. Overcrowding the pan drops the oil temperature, leading to soggy, unevenly cooked scallops. Cook in small batches for even frying and a crisp finish.
Using Wet Scallops
Moisture is the enemy of crispiness. If your scallops aren’t thoroughly dried before breading, they’ll steam instead of fry. Pat them dry with paper towels and let them air-dry on a plate for 10 minutes if needed.
Wrong Temperature Oil
Oil that’s too hot burns the outside before the inside cooks. Too cold, and your scallops soak up oil like a sponge. Keep the oil at 350°F and use a thermometer to monitor. A drop in oil temperature can ruin the whole batch.
Nutritional Information
Scallops are not only tasty—they’re also surprisingly good for you. Let’s break down the health benefits and nutritional profile of this delicious seafood dish.
Caloric Breakdown
Here’s what you can expect per serving (about 4–5 fried scallops):
| Nutrient | Amount |
|---|---|
| Calories | 200–250 kcal |
| Protein | 20–25g |
| Fat | 10–15g |
| Carbohydrates | 10–15g |
| Cholesterol | 30–40mg |
| Sodium | 300–400mg |
Note: These values can vary depending on the breading and oil used.
Scallops are low in calories when not fried, and even when lightly fried, they remain a relatively lean protein option compared to other fried foods. You can cut down the fat and calories by using an air fryer or opting for a lighter breading.
Health Benefits of Scallops
Scallops are rich in:
- Omega-3 fatty acids, which support heart health.
- Vitamin B12, important for nerve function and red blood cell formation.
- Magnesium and potassium, which help regulate blood pressure.
- Protein, to help build and repair body tissues.
Because scallops are naturally low in fat and carbohydrates, they’re perfect for those following keto or low-carb diets—just skip the heavy breading or use almond flour for a keto-friendly twist.
So yes, fried scallops can be a guilty pleasure, but one you don’t have to feel too guilty about—especially when made at home with fresh, wholesome ingredients.
FAQs about Fried Scallops Recipe
1. Can I use frozen scallops for frying?
Absolutely! Just make sure to thaw them fully in the fridge and dry them well with paper towels before breading and frying. This prevents water from interfering with the crispiness.
2. What is the best oil for frying scallops?
Vegetable oil, canola oil, and peanut oil are top choices due to their high smoke points and neutral flavors. Avoid oils with low smoke points like olive oil for deep frying.
3. How can I tell if scallops are cooked properly?
Perfectly cooked scallops will be opaque and firm to the touch, but not rubbery. They should have a golden-brown crust on the outside and be tender inside.
4. Can I make these in an air fryer?
Yes! To make air-fried scallops, lightly coat them in oil and cook at 375°F (190°C) for 8–10 minutes, flipping halfway through. They won’t be as rich as deep-fried, but still delicious and much lower in fat.
5. What sauces go best with fried scallops?
Tartar sauce, garlic aioli, lemon butter, and spicy remoulade are great companions. Try a homemade sriracha mayo for a kick, or a tangy lemon-dill yogurt sauce for a fresh twist.
Conclusion
Fried scallops are one of those dishes that look fancy but are incredibly easy to make at home. Whether you’re cooking for a crowd, whipping up a quick weeknight meal, or treating yourself to a gourmet snack, this dish never disappoints. With the right scallops, a crunchy breading, and the perfect fry, you’ll have a plate full of crispy, golden bites that taste like they came straight from a beachside seafood shack.
Just remember: pat your scallops dry, season them well, keep your oil hot, and don’t overcrowd the pan. Follow these simple tips, and you’ll be frying up scallops like a pro in no time.
So next time you’re in the mood for something crispy, savory, and a little bit indulgent, give this fried scallops recipe a try. Your taste buds will thank you.
