Breaded and Fried Scallops

Breaded and Fried Scallops

Background and History:

Breaded and fried scallops are a beloved seafood dish known for their crispy, golden-brown coating and tender, succulent interior. Scallops have been a culinary delight for centuries, often considered a delicacy in various cuisines around the world.


  • 1 pound fresh sea scallops
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (panko or regular)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • Vegetable oil for frying
  • Lemon wedges for serving
  • Optional: tartar sauce or cocktail sauce


  • Pat the scallops dry with a paper towel and season them lightly with salt and black pepper.
  • Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, paprika, garlic powder, and onion powder.
  • Dredge each scallop in the flour, ensuring it’s evenly coated. Shake off any excess flour.
  • Dip the scallop into the beaten eggs, allowing any excess to drip off.
  • Press the scallop into the breadcrumb mixture, ensuring it’s coated thoroughly. Place the breaded scallop on a baking sheet and repeat with the remaining scallops.
  • In a deep skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
  • Carefully add the breaded scallops to the hot oil, ensuring they have enough space to fry without crowding. Fry for about 2-3 minutes per side or until they turn golden brown.
  • Use a slotted spoon to remove the fried scallops and transfer them to a plate lined with paper towels to drain any excess oil.
  • Serve hot with lemon wedges and your choice of tartar sauce or cocktail sauce.

Serves: 4

Time: 30 minutes

Cooking Time: 10 minutes

Nutrition Facts:

Note: Nutrition information is approximate and may vary based on portion size and specific ingredients used.

  • Calories: 250 kcal
  • Protein: 19g
  • Fat: 9g
  • Carbohydrates: 23g
  • Fiber: 1g


  • Scallops cook quickly, so be vigilant to avoid overcooking, which can result in a rubbery texture.
  • For an extra crispy texture, you can double-bread the scallops by dipping them in egg and breadcrumbs twice.
  • Make sure the oil is at the right temperature before frying to achieve a crisp, non-greasy coating.

Allergy Warning:

  • This recipe may contain shellfish and gluten. If you have allergies, be sure to use allergen-free substitutes and check ingredient labels.
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