Deep-Fried Scallops
Quickly prepare perfectly crispy deep-fried scallops in 35 minutes, serving them with a choice of tartar or cocktail sauce.
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Instructions
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Heat 3 to 4 cups vegetable oil in a deep skillet or fryer to 335 F; line a baking pan with paper towels.
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Prepare scallops: if large, cut for uniform size; rinse, pat dry, and remove any tough side muscle.
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Combine 1 cup flour, 1 teaspoon salt, 1 teaspoon paprika, and 1/4 teaspoon pepper in one bowl. Whisk 2 eggs with 3 tablespoons milk in a second, and place 1 1/2 cups breadcrumbs in a third.
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Coat scallops by first dipping in seasoned flour, then egg mixture, then breadcrumbs.
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Fry 6-10 scallops per batch in the 335 F oil for 1.5 to 2 minutes until golden brown, ensuring not to overcook.
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Remove fried scallops with a slotted spoon and transfer to the paper-towel-lined pan; shake gently to absorb excess oil.
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Continue frying remaining scallops in batches, monitoring and adjusting heat to maintain 335 F oil temperature.
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Serve the scallops immediately with chosen dipping sauce.