Golden, crunchy, and tender in every bite, these crispy panko-fried sea scallops are the kind of dish I love making when I want to bring restaurant-level seafood to my own kitchen. Coated in light Japanese breadcrumbs with a subtle kick of cayenne, they fry up beautifully golden on the outside while staying soft and juicy inside. Whether I’m hosting or just craving something special on a weeknight, this scallop recipe never disappoints.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour
1 large egg
1½ cups panko breadcrumbs
½ teaspoon cayenne pepper (optional)
1 lb large dry sea scallops, side muscles removed
Vegetable oil, for frying
Salt and freshly ground black pepper, to taste
Flaky sea salt, for serving
Lemon wedges, for serving
Directions
I start by removing the small side muscles from the scallops (if they’re there), then pat them completely dry with paper towels. Dry scallops are key to getting that beautiful golden crust.
Next, I set up a dredging station with three bowls: flour in the first, beaten egg in the second, and panko mixed with cayenne in the third.
I season the scallops lightly with salt and pepper, just before dredging.
Each scallop goes through the flour first, then the egg, and finally into the panko. I press them gently so the coating sticks well.
I place the coated scallops on a plate and refrigerate them for 15–20 minutes to help the crust stick during frying.
I pour about an inch of vegetable oil into a skillet and heat it until it shimmers. A pinch of panko should sizzle if the oil is hot enough.
I fry the scallops in batches, giving each about 2–3 minutes per side until golden brown. I try not to flip more than once to keep that crust intact.
After frying, I let them rest on a paper towel-lined plate and sprinkle them with flaky sea salt right away.
I serve them hot with lemon wedges or a dipping sauce—aioli or sriracha mayo are my personal favorites.
Servings and timing
Servings: 4
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Calories: Approximately 297 kcal per serving
Variations
When I want to mix it up, I sometimes swap out the cayenne for smoked paprika or even a little garlic powder for a savory twist. I’ve also tried adding shredded coconut to the panko for a tropical take. If I’m looking for a lighter option, I bake the scallops instead of frying them—they’re still crispy, just a little less rich.
Storage/Reheating
If I happen to have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I use an oven or air fryer at 375°F for about 5–7 minutes to keep them crispy. I avoid microwaving because it makes the coating soggy.
FAQs
How do I know if my scallops are dry enough before frying?
I always pat them thoroughly with paper towels until there’s no visible moisture. If they’re still damp, they won’t crisp up properly in the oil.
Can I use frozen scallops?
Yes, I can—but I make sure they’re completely thawed and patted dry. Excess moisture is the enemy of crispiness.
What oil is best for frying scallops?
I prefer vegetable oil because it has a high smoke point and a neutral flavor, but canola or peanut oil also works great.
How do I avoid overcooking the scallops?
I stick to 2–3 minutes per side and only turn them once. Overcooking makes them rubbery, so I watch closely for that golden brown color.
Can I make these ahead of time?
I find it best to fry them fresh, but I can bread the scallops in advance and refrigerate them for a few hours before frying.
Conclusion
These crispy panko-fried sea scallops are my go-to when I want to serve something impressive with minimal effort. With a crunchy coating and a soft center, they deliver a perfect bite every time. Whether I serve them with a dip or just a squeeze of lemon, they always hit the spot.
📖 Recipe:
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Crispy Panko‑Fried Sea Scallops
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
Golden and crispy on the outside, tender on the inside, these panko-fried sea scallops bring restaurant-quality seafood to your home with ease and just a touch of spice.
Ingredients
1 cup all-purpose flour
1 large egg
1½ cups panko breadcrumbs
½ teaspoon cayenne pepper (optional)
1 lb large dry sea scallops, side muscles removed
Vegetable oil, for frying
Salt and freshly ground black pepper, to taste
Flaky sea salt, for serving
Lemon wedges, for serving
Instructions
- Remove the small side muscles from the scallops, if present, and pat them completely dry with paper towels.
- Set up a dredging station with three bowls: flour in the first, beaten egg in the second, and panko mixed with cayenne pepper in the third.
- Season scallops lightly with salt and pepper just before dredging.
- Dredge each scallop in flour, then dip in egg, and coat with panko mixture, pressing gently so the coating sticks.
- Place coated scallops on a plate and refrigerate for 15–20 minutes to help the crust adhere.
- Heat about 1 inch of vegetable oil in a skillet until shimmering; a pinch of panko should sizzle when added.
- Fry scallops in batches, cooking each for 2–3 minutes per side until golden brown. Avoid flipping more than once.
- Transfer fried scallops to a paper towel-lined plate and sprinkle with flaky sea salt immediately.
- Serve hot with lemon wedges or a dipping sauce like aioli or sriracha mayo.
Notes
Refrigerating the scallops before frying helps the coating stay on better.
Use dry scallops for best results—moisture prevents crisping.
Try smoked paprika or garlic powder as a variation on the seasoning.
Baking is an option for a lighter version—still crispy but less rich.
Leftovers can be reheated in an oven or air fryer at 375°F for 5–7 minutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 297
- Sugar: 0g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 55mg
