Rinse the scallops under cold water and pat them dry with paper towels. Remove the tough white side muscle if not already removed.
Using a deep fryer, a cast-iron skillet, or a saucepan, heat the oil until it reaches 350 degrees Fahrenheit, or 180 degrees Celsius.
Line a baking pan with two to three layers of paper towels.
Prepare your breading by combining flour, salt, and paprika.
In a separate dish, beat together eggs and milk.
Put the breadcrumbs in a third bowl.
Dip the scallops in the flour, then egg, and then breadcrumbs. Repeat as necessary.
Once the oil is heated up to 350 F, add about 6 to 10 scallops and deep fry until golden brown, for around 2 minutes. Don’t overcook your scallops. It should be warm in the middle, but still moist.
Remove the scallops from the oil and transfer them to the paper-towel-lined pan.
Serving Suggestions: Serve immediately with cold tartar or remoulade sauce and a lemony celery salad with champagne vinaigrette.