Fried Scallops

Crunchy on the outside and buttery tender on the inside, these fried scallops are first dredged and dipped in breadcrumbs then deep fried in a skillet until they’re a crispy golden brown.

Why this recipe works

Scallops are the perfect seafood to fry up, alongside fried shrimp and fried crab legs of course, as the interior remains tender and plump while the exterior fries up to a perfectly crunchy golden hue just waiting to be devoured.

Fried scallops are crazy easy to make on the stovetop with a handful of ingredients and a bit of vegetable oil. The breadcrumbs add texture and crunch while the Old Bay seasoning lends plenty of classic flavors. Fry up a batch as an appetizer for parties or enjoy them as the main course!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SCALLOPS – 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.

How to Make Fried Scallops

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Dry scallops with paper towels.
2. Place flour in a small bowl.
3. In a large bowl, combine breadcrumbs, garlic salt, and Old Bay seasoning.
4. In a small bowl, whisk the egg.
5. Dredge scallop in flour.
6. Dip dredged scallop in egg, covering all sides.
7. Toss scallop in breadcrumb mixture.
8. Place scallop on wire rack and repeat process for all scallops.
9. 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.
10. 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.
11. Remove to paper towels to drain and serve.

Frequently Asked Questions & Expert Tips

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 350F for around 10 minutes or in the air fryer using the reheat function.

Scallops cook quickly and will be done when fried or seared for around 2-3 minutes on each side or until the outside is golden. The exterior should reach a lovely golden brown color, and the interior should be opaque in color and tender in texture. Overcooked scallops will be tough and chewy.

Serving Suggestions

It’s best to serve fried scallops immediately after cooking. 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.

Enjoy with a dipping sauce such as cocktail sauce, tartar sauce, or garlic butter. Serve with french fries on the side for a full meal or enjoy as-is with dipping sauce for an appetizer.

More Scallop Recipes

• Scallop Pasta
• Air Fryer Scallops
• Pan Seared Scallops
• Bacon Wrapped Scallops
• Broiled Scallops

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