Crispy Golden Fried Scallops: The Ultimate Pan-Fried Seafood Recipe
Imagine biting into a perfectly cooked scallop: a delightful crunch on the outside giving way to a buttery, tender interior that melts in your mouth. This isn’t just a dream; it’s the reality of these incredible fried scallops. First, they’re lightly dredged and coated in a seasoned breading, then deep-fried in a skillet until they reach that irresistible crispy golden brown perfection. Whether you’re a seasoned chef or a home cook looking to impress, this recipe promises a restaurant-quality seafood experience right in your kitchen.
Why This Fried Scallops Recipe Works So Well
Scallops are truly a gem of the sea, and when prepared correctly, they transform into an exquisite dish. This particular recipe for fried scallops stands out because it perfectly balances a delicate interior with an incredibly crispy exterior. Unlike some seafood that can become dry or tough when fried, scallops maintain their natural sweetness and plump texture within their golden-brown crust. This is achieved through a meticulous breading process and a quick, hot fry, ensuring the inside remains juicy and tender while the outside develops an irresistible crunch.
Beyond their amazing texture, these fried scallops are surprisingly easy to make on your stovetop. With just a handful of common ingredients and some vegetable oil, you can whip up a batch in no time. The breadcrumbs don’t just add texture; they create a protective barrier that seals in the scallop’s moisture and provides that satisfying crunch. Furthermore, the inclusion of Old Bay seasoning infuses each bite with a classic, savory, and slightly spicy flavor profile that is synonymous with delicious seafood. These versatile morsels are perfect for any occasion – serve them as an elegant appetizer for a party alongside other favorites like fried shrimp and fried crab legs, or make them the star of your next main course. Their simple preparation and fantastic results make this a recipe you’ll want to revisit again and again.
Essential Ingredients for Perfect Fried Scallops
Gathering your ingredients is the first step to creating these delightful fried scallops. You’ll find a complete list of measurements, ingredients, and detailed instructions in the printable recipe card located at the end of this post. For now, let’s highlight what you’ll need to get started:
Ingredient Spotlight & Expert Substitution Tips
SCALLOPS: The star of our show! For this recipe, it’s crucial to select high-quality sea scallops. When shopping, you might encounter labels like “wet” and “dry” scallops. Wet scallops are typically soaked in a phosphate solution, which helps extend their shelf life but also causes them to retain more water. This excess moisture can hinder proper browning and make it difficult for the breading to adhere, often leading to a rubbery texture. For the best results – tender on the inside and crispy on the outside – we strongly recommend purchasing dry sea scallops. These have not been treated with chemicals, ensuring a purer flavor and superior texture. Before breading, always pat your scallops thoroughly dry with paper towels. Removing as much excess moisture as possible is key to achieving that perfectly crispy crust.
FLOUR: All-purpose flour provides the initial coating for the scallops, helping the egg wash and breadcrumbs stick. You can use gluten-free all-purpose flour as a direct substitute if needed.
BREADCRUMBS: Regular breadcrumbs work wonderfully for this recipe, creating a light, crispy coating. For an extra boost of crunch and flavor, you could opt for panko breadcrumbs. If you prefer a finer texture, Italian breadcrumbs with added seasonings are also a great choice, though you might want to slightly reduce the garlic salt and Old Bay to account for the seasonings already present in the crumbs.
OLD BAY SEASONING & GARLIC SALT: This classic combination provides the iconic, savory, and slightly spicy flavor profile that makes these scallops so addictive. If you don’t have Old Bay, a blend of paprika, celery salt, black pepper, and a pinch of cayenne can be a decent substitute. For garlic salt, you can use garlic powder and a bit of extra salt, adjusting to taste.
EGG: A single large egg, whisked, acts as the binder, helping the seasoned breadcrumbs adhere firmly to the floured scallops. There are no direct substitutions for egg in this context for breading without significantly altering the texture.
VEGETABLE OIL: Choose a neutral-flavored oil with a high smoke point for frying, such as vegetable oil, canola oil, peanut oil, or sunflower oil. Avoid olive oil as its smoke point is too low for deep frying, and its flavor can overpower the delicate scallops.
How to Make Perfectly Crispy Fried Scallops
These step-by-step photos and detailed instructions are here to help you visualize how to make this recipe successfully. For a quick reference, you can Jump to Recipe to get the printable version, complete with measurements and precise instructions at the bottom of the page.
- Prepare the Scallops: Begin by thoroughly drying your scallops with paper towels. This crucial step removes excess moisture, which is essential for the breading to stick properly and for the scallops to achieve a crispy, golden crust instead of steaming.
- Set Up Dredging Stations: Prepare three separate shallow bowls or dishes. In the first small bowl, place the all-purpose flour.
- Combine Breading Mix: In a large bowl, whisk together the breadcrumbs, garlic salt, and Old Bay seasoning. Mix well to ensure the seasonings are evenly distributed.
- Whisk Egg: In a second small bowl, whisk the large egg until the yolk and white are fully combined. This will create your egg wash.
- Dredge in Flour: Take one dry scallop and dredge it completely in the flour, shaking off any excess. A thin, even coat is what you’re aiming for.
- Dip in Egg: Next, dip the floured scallop into the whisked egg, ensuring all sides are thoroughly coated. Let any excess egg drip off.
- Coat in Breadcrumbs: Finally, toss the egg-dipped scallop in the breadcrumb mixture, gently pressing to ensure a thick and even coating. This forms the crispy crust.
- Prepare for Frying: Place the fully breaded scallop on a wire rack. Repeat this breading process for all remaining scallops. The wire rack prevents the bottom from becoming soggy.
- Heat the Oil: Pour enough vegetable oil into a heavy-bottomed skillet (cast iron works great!) so that it comes about 1-inch up the sides. Heat the oil over medium-high heat until it’s hot but not smoking, typically around 350-375°F (175-190°C). You can test the oil by dropping a tiny pinch of breadcrumbs in; if they sizzle immediately, it’s ready.
- Fry the Scallops: Using tongs, carefully add the breaded scallops to the hot oil. Avoid overcrowding the skillet, as this can lower the oil temperature and lead to soggy scallops. Fry in batches if necessary. The oil should not completely submerge the scallops, allowing for pan-frying. Cook for 2-3 minutes on each side, or until they are beautifully golden brown and crispy.
- Drain and Serve: Once golden brown, remove the fried scallops from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve immediately while they are hot and crispy!
Frequently Asked Questions & Expert Tips for Fried Scallops
Fried scallops are undoubtedly best enjoyed immediately after cooking for maximum crispness and flavor. However, if you happen to have leftovers, you can store them in an airtight container in the refrigerator for 1-2 days. To reheat, avoid the microwave as it will make them soggy. Instead, preheat your oven to 350°F (175°C) and bake for about 10 minutes, or until heated through and crisp again. An air fryer is also an excellent option; use its reheat function at around 375°F (190°C) for 5-7 minutes, checking periodically.
Scallops cook remarkably quickly, so it’s essential to keep a close eye on them to avoid overcooking. They are typically done when fried or seared for approximately 2-3 minutes per side, or until the exterior achieves a beautiful golden-brown color. The interior should turn opaque and feel tender when gently pressed. Overcooked scallops will become tough, chewy, and lose their delicate sweetness, so it’s always better to slightly undercook than overcook. A perfectly cooked scallop will have a firm but yielding texture.
For frying scallops, you want a neutral-flavored oil with a high smoke point. Vegetable oil, canola oil, peanut oil, or sunflower oil are all excellent choices. These oils can reach the high temperatures necessary to create a crispy crust without burning or imparting unwanted flavors. Avoid extra virgin olive oil, which has a lower smoke point and can burn easily, giving your scallops a bitter taste.
While fresh scallops are always preferred for their superior texture and flavor, you can use frozen scallops. The most important step is to thaw them completely in the refrigerator overnight. Once thawed, it is absolutely critical to pat them excessively dry with paper towels, even more so than fresh scallops, as they tend to retain more moisture. Excess moisture will lead to a less crispy result and can cause oil to splatter.
Serving Suggestions for Fried Scallops
For the ultimate enjoyment, it’s best to serve these fried scallops immediately after cooking. Scallops naturally retain moisture from the sea, and as they cool, this moisture can begin to seep out, potentially causing the breading to loosen and become less crisp. Fresh out of the pan is when they are at their absolute peak of texture and flavor.
Pair these delectable scallops with your favorite dipping sauces. Classic choices include a zesty cocktail sauce, a creamy tartar sauce, or a rich garlic butter for an extra touch of indulgence. For a complete meal reminiscent of a seaside seafood shack, serve them alongside a generous portion of crispy french fries. They also make a fantastic, elegant appetizer on their own, perhaps with a simple lemon wedge and a sprinkle of fresh parsley for brightness. Consider adding a light green salad or some coleslaw for a balanced meal. The versatility of these fried scallops means they can complement a wide array of side dishes and enhance any dining experience.
More Delicious Scallop Recipes to Try
- Scallop Pasta
- Air Fryer Scallops
- Pan Seared Scallops
- Bacon Wrapped Scallops
- Broiled Scallops
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Fried Scallops
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IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 pound scallops
- ½ cup all purpose flour
- ½ cup breadcrumbs
- 1 Tablespoon Old Bay seasoning
- 1 Tablespoon garlic salt
- 1 large egg
- vegetable oil for frying
Things You’ll Need
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Large heavy bottomed skillet
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Tongs
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Vinyl gloves
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Mixing bowls
Before You Begin
- It’s best to serve these immediately. Scallops come from the sea and as a result, retain moisture. Therefore, it’s best to serve them right away. As the scallop sits, the moisture will come through and can make the breading loosen and come off.
- It’s important to pat the scallops dry with paper towels to remove any excess moisture, this way the breading can stick.
- You will want to purchase sea scallops for this recipe. You may notice them labeled “wet” and “dry” at the grocery store. Wet scallops are soaked in a preservative to extend shelf life, but this causes the scallops to retain more moisture when cooked. We prefer to use dry sea scallops for this recipe.
- Fried scallops are best enjoyed right away, but you can store any leftovers in an air-tight container kept in the refrigerator for 1-2 days. Reheat in the oven at 350°F (175°C) for around 10 minutes or in the air fryer using the reheat function.
Instructions
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Dry scallops with paper towels.
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Place flour in a small bowl.
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In a large bowl, combine breadcrumbs, garlic salt, and Old Bay seasoning.
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In a small bowl, whisk the egg.
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Dredge scallop in flour.
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Dip dredged scallop in egg, covering all sides.
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Toss scallop in breadcrumb mixture.
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Place scallop on wire rack and repeat process for all scallops.
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Add enough oil to a heavy bottomed skillet so that it comes about 1-inch up the sides. Heat oil over medium-high until hot, but not smoking.
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Using tongs, add scallops to the hot oil. The oil should not cover the scallops. Cook for 2-3 minutes on each side, or until golden brown.
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Remove to paper towels to drain and serve.
Nutrition
Calories: 214cal |
Carbohydrates: 27g |
Protein: 19g |
Fat: 3g |
Saturated Fat: 1g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 1g |
Trans Fat: 0.01g |
Cholesterol: 74mg |
Sodium: 2407mg |
Potassium: 308mg |
Fiber: 1g |
Sugar: 1g |
Vitamin A: 126IU |
Vitamin C: 1mg |
Calcium: 54mg |
Iron: 2mg
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.