I got home later than planned, hungry and a little tired, so I tossed a sack of scallops in a paper towel, seasoned them, and fried a quick batch while the kettle heated—what started as a no-fuss weeknight dinner turned into a small victory, and that simple Fried Scallops Recipe became my go-to when time is short and everyone wants something that feels a little special.
Why You’ll Love It
This is a fast, reliable dish that works on busy evenings and for casual guests. It comes together in about half an hour, uses pantry staples, and the scallops cook so quickly they stay tender, not rubbery. Make it when you want something seafood-forward without complicated prep, and expect everyone to ask for seconds.
Serves 4
Prep Time: 15 minutes |
Cook Time: 8 minutes |
Total Time: 23 minutes
Ingredients
- 1 pound large sea scallops, patted dry (about 16–20 scallops)
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 2 large eggs, beaten
- 3/4 cup panko breadcrumbs
- 3 tablespoons vegetable oil or canola oil, plus extra for shallow frying
- 1 tablespoon unsalted butter
- 1 lemon, cut into wedges
- 2 tablespoons chopped fresh parsley (optional)
- 1/4 cup mayonnaise mixed with 1 clove minced garlic and 1 teaspoon lemon juice for quick aioli (optional)
Instructions
- Prepare scallops by trimming the small side muscle if attached and patting them very dry with paper towels, dry scallops sear best.
- Set up a dredging station with three shallow bowls: flour seasoned with 1/2 teaspoon salt, beaten eggs, and panko mixed with paprika and black pepper.
- Heat a large skillet over medium-high heat and add 2 tablespoons oil and the butter, let the fat shimmer but not smoke.
- Dredge each scallop in flour, shake off excess, dip in egg, then press into panko to coat evenly.
- Fry scallops in a single layer for about
- 5–2 minutes per side until golden brown and just firm to the touch, do not overcrowd the pan, work in batches if needed.
- Transfer to a paper towel–lined plate and season lightly with salt while hot.
- Serve immediately with lemon wedges, a sprinkle of parsley, and the quick aioli on the side.
Tips & Tricks
- Always pat scallops dry, excess moisture prevents a good sear.
- Use a hot pan and give scallops room; crowded scallops steam instead of crisping.
- Taste and adjust salt after cooking rather than before dredging to avoid oversalting.
- Keep cooked scallops warm in a low oven (200°F / 95°C) on a wire rack while you finish remaining batches.
- For even browning, press scallops gently into the panko so crumbs adhere well.
Serving Ideas
- Casual weeknight: serve with lemon wedges and a simple green salad.
- Party appetizer: place on a platter with toothpicks and a bowl of aioli for dipping.
- Light dinner: serve over buttered orzo or a bed of lemony arugula.
- Brunch upgrade: add to a savory tartine with avocado and microgreens.
Frequently Asked Questions
How long do scallops take to cook in a pan
Seared scallops cook very quickly, usually 1.5 to 2 minutes per side over medium-high heat depending on size; they should be golden outside and just firm inside.
Can I use frozen scallops for frying
Yes use thawed scallops that have been fully drained and patted dry, avoid pre-rinsing which adds moisture.
How do I keep the coating crisp if making ahead
Do not bread scallops more than 30 minutes before frying, and keep cooked scallops in a single layer on a wire rack in a warm oven to preserve crispness.
Fried Scallops Recipe
This is a fast, reliable dish that works on busy evenings and for casual guests. It comes together in about half an hour, uses pantry staples, and the scallops cook so quickly they stay tender, not rubbery. Make it when you want something seafood-forward without complicated prep, and expect everyone to ask for seconds.
Ingredients
- 1 pound large sea scallops, patted dry (about 16–20 scallops)
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 2 large eggs, beaten
- 3/4 cup panko breadcrumbs
- 3 tablespoons vegetable oil or canola oil, plus extra for shallow frying
- 1 tablespoon unsalted butter
- 1 lemon, cut into wedges
- 2 tablespoons chopped fresh parsley (optional)
- 1/4 cup mayonnaise mixed with 1 clove minced garlic and 1 teaspoon lemon juice for quick aioli (optional)
Instructions
- Prepare scallops by trimming the small side muscle if attached and patting them very dry with paper towels, dry scallops sear best.
- Set up a dredging station with three shallow bowls: flour seasoned with 1/2 teaspoon salt, beaten eggs, and panko mixed with paprika and black pepper.
- Heat a large skillet over medium-high heat and add 2 tablespoons oil and the butter, let the fat shimmer but not smoke.
- Dredge each scallop in flour, shake off excess, dip in egg, then press into panko to coat evenly.
- Fry scallops in a single layer for about
- 5–2 minutes per side until golden brown and just firm to the touch, do not overcrowd the pan, work in batches if needed.
- Transfer to a paper towel–lined plate and season lightly with salt while hot.
- Serve immediately with lemon wedges, a sprinkle of parsley, and the quick aioli on the side.
Conclusion
This fried scallops approach is built for busy nights when you still want a satisfying, restaurant-feel meal without a long list of steps. The quick dredge and high-heat pan sear give you a crisp exterior and tender interior in minutes. Trust the process, prep smartly, and adapt the seasonings to your schedule—small changes make it fit weeknights, guests, or a simple weekend treat.
