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.
- Dry scallops with paper towels.
- Place flour in a small bowl.
- In a large bowl, combine breadcrumbs, garlic salt, and Old Bay seasoning.
- In a small bowl, whisk the egg.
- Dredge scallop in flour.
- Dip dredged scallop in egg, covering all sides.
- Toss scallop in breadcrumb mixture.
- Place scallop on wire rack and repeat process for all scallops.
- 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.
- 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.
- 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
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Fried Scallops
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 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
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 350F for around 10 minutes or in the air fryer using the reheat function.
Instructions
- Dry scallops with paper towels.
- Place flour in a small bowl.
- In a large bowl, combine breadcrumbs, garlic salt, and Old Bay seasoning.
- In a small bowl, whisk the egg.
- Dredge scallop in flour.
- Dip dredged scallop in egg, covering all sides.
- Toss scallop in breadcrumb mixture.
- Place scallop on wire rack and repeat process for all scallops.
- 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.
- 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.
- Remove to paper towels to drain and serve.
Nutrition
Chef Antoine Davis
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Tamra Crews says
These instructions were absolutely perfect for sea scallops. They had a delicate texture and tasted delicious! Thanks. : )
Paul says
Great recipe. Just cooked them and they were wonderful.
Nadine says
Perfect, just enough seasoning without overwhelming the delicate taste of the scallops! Watch the cook time carefully, mine only took about 2 minutes per side for large day boat scallops, but I tend to err on the side of less vs more when it comes to scallops. Overcooked rubbery scallops are the worst! I’ll definitely be making these again.
George Dube says
Excellent recipe, easy & versatile.
Nancy Meyer says
This is my favorite scallop recipe from now on. I’m looking forward to making this again soon..