Fried Scallops

Servings: servings

Calories: 214cal

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.

5 from 8 votes

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.

Course: Appetizer, Dinner

Cuisine: American

Prep Time15

Cook Time6

Total Time21