Description
Creating perfectly crispy fried scallops requires precision in both ingredients and technique. This recipe delivers restaurant-quality results through a carefully crafted three-stage breading process and precise temperature control.
This classic fried scallops recipe yields golden-brown morsels with a satisfyingly crunchy exterior and tender, juicy center. The combination of seasoned flour and breadcrumbs creates an irresistible coating that seals in the scallops’ natural sweetness.
Ingredients
Scale
- 1 pound fresh scallops
- ½ cup all-purpose flour
- ½ cup breadcrumbs
- 1 tablespoon Old Bay seasoning
- 1 tablespoon garlic salt
- 1 large egg
- ¼ cup water
- 4 cups vegetable oil for frying
Instructions
- Rinse scallops under cold water and pat them completely dry with paper towels. Remove any tough white side muscle if present.
- Mix flour, garlic salt, and Old Bay seasoning in a shallow bowl.
- Whisk egg and water together in a separate bowl until well combined.
- Place breadcrumbs in a third bowl, creating your breading station.
- Heat oil in a heavy-bottomed skillet to 340°F.
- Dredge each scallop first in the seasoned flour mixture, then dip in egg wash, ultimately coating with breadcrumbs.
- Fry scallops in batches of 6-10 pieces, cooking for 2-3 minutes per side until golden brown.
- Transfer to paper towel-lined plate to drain excess oil.
Notes
- Maintain oil temperature between 250-300°F throughout cooking.
- Scallops cook quickly – they should be springy to touch and just warm in the center.
- Store leftovers in an airtight container for 1-2 days.
- Reheat in oven at 350°F for approximately 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Seafood
- Method: Frying