Deep-Fried Scallops

30 Minute
4 to 6
Source of Magnesium and Potassium
These fried scallops are coated with seasoned flour and bread crumbs and deep-fried to perfection. Serve with the quick tartar sauce or cocktail sauce.
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  • 3 to 4 cups vegetable oil (or amount needed for deep frying)
  • 2 cups sea scallops
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/4 teaspoon black pepper (freshly ground)
  • 2 large eggs
  • 3 tablespoons milk (or water)
  • 1 1/2 cups bread crumbs (fine dry)


  • If scallops are quite large, cut them so the sizes are fairly uniform.

  • Rinse the scallops under cold water and pat them dry with paper towels. Remove the tough white side muscle if not already removed.

  • Heat about 2 to 3 inches of vegetable oil in a deep, heavy cast iron skillet, saucepan, or deep fryer to 350 F.

  • Line a baking pan or baking sheet with two or three thicknesses of paper towels and set aside.

  • In a bowl, combine flour, salt, and paprika.

  • In another bowl, whisk eggs with the milk.

  • Put the fine breadcrumbs in a third bowl.

  • Dip a few of the scallops in the seasoned flour mixture, then in the egg mixture, and then roll them in the breadcrumbs to coat. Repeat with the remaining scallops.

  • Once the oil has reached the temperature (350 F), add several scallops―about 6 to 10 depending on the pan size―to the hot oil and fry until golden brown, about 1 1/2 to 2 minutes. Take care not to overcook. They should be warm in the middle, but still moist.

  • Remove them from the oil with a metal slotted spoon and transfer them to the paper-towel-lined pan. Shake the pan gently for a few seconds so the scallops roll around and excess oil is absorbed.

  • Repeat with subsequent batches.

  • Serve immediately with your choice of cocktail sauce, remoulade sauce, or tartar sauce (see below).

  • Enjoy!

Frozen Scallops Products

  • Scallops 800g Net
  • King Scallops – Roeless 1kg