Panko Fried Scallops

Crispy panko fried scallops made with large dry sea scallops, golden breadcrumbs, and a light spicy coating. This easy seafood recipe delivers crunchy fried scallops with a tender center, perfect as an appetizer or main dish. Pan-fried scallops served with lemon wedges, ideal for seafood dinners, party appetizers, or restaurant-style meals at home.

Ingredients

• 1 cup all-purpose flour
• 1 large egg
• 1½ cups panko breadcrumbs
• ½ teaspoon cayenne pepper
• 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

1. Remove the tough side muscle from each scallop if still attached. Pat the scallops completely dry with paper towels on all sides.
2. Prepare a breading station using three shallow bowls. Place the flour in the first bowl. Beat the egg in the second bowl. In the third bowl, combine the panko breadcrumbs with the cayenne pepper.
3. Season the scallops lightly with salt and pepper just before breading.
4. Coat each scallop in the flour, shaking off any excess. Dip into the beaten egg until fully coated, then press into the panko mixture, making sure the crumbs adhere well. Place the breaded scallops on a plate or tray.
5. Once all scallops are breaded, refrigerate them for 15–20 minutes to help the coating set.
6. Heat about 1 inch of vegetable oil in a deep skillet or pot over medium to medium-high heat, or until the oil reaches about 350°F (175°C). The oil should shimmer when ready.
7. Carefully add the scallops to the hot oil, working in batches to avoid overcrowding.
8. Fry for 2–3 minutes per side, turning gently, until the coating is crisp and golden and the scallops are just cooked through.
9. Transfer to a paper towel–lined plate to drain. While still hot, sprinkle with flaky sea salt.
10. Serve immediately with lemon wedges on the side.

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Tips

• Use dry sea scallops, not wet scallops, for the best texture and browning.
• Make sure the oil stays at the right temperature to keep the coating crisp.
• Pat the scallops very dry so the breading sticks properly.

Variations and Substitutions

• Replace cayenne with paprika for a milder flavor.
• Use gluten-free flour and breadcrumbs for a gluten-free version.
• Add grated Parmesan to the panko for extra richness.

FAQs

Can I make these ahead of time?
They are best served fresh, but you can bread the scallops a few hours ahead and keep them refrigerated until frying.

How do I know when scallops are cooked?
They should be opaque in the center and firm but still tender.

Serving Suggestions

• Serve with a simple garlic aioli or remoulade sauce.
• Pair with a fresh green salad or coleslaw.
• Add them to a seafood platter as an appetizer.

Why You’ll Love This Recipe

• Crispy panko coating with tender, juicy scallops inside.
• Quick cooking time with simple ingredients.
• Perfect as an appetizer or a light seafood main dish.