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Deep Fried Scallops

Deep Fried Scallops

  • Yield: 4-6 servings
  • Prep Time: 20 minutes
  • Cooking Time: 10 minutes
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  • 1 lb Bay scallops
  • 3 to 4 cups vegetable oil
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • 3 tablespoons milk (or water)
  • 1 1/2 cups breadcrumbs


  1. Rinse the scallops under cold water and pat them dry with paper towels. Remove the tough white side muscle if not already removed.
  2. Heat 2 – 3 inches of vegetable oil in a deep, heavy cast-iron skillet, saucepan, or deep fryer to 350 F.
  3. Line a baking pan or baking sheet with 2 or 3 paper towels and set aside.
  4. In a bowl, combine the flour, salt, paprika and black pepper.
  5. In another bowl, whisk eggs together with the milk.
  6. Put the fine breadcrumbs in a third bowl.
  7. 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.
  8. Add several scallops to the hot oil, being careful not to crowd them. Fry until golden brown, about 1 1/2 – 2 minutes. They should be warm in the middle, but still moist.
  9. Remove them from the oil with a 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.
  10. Repeat in batches with remaining scallops until all are cooked.<
  11. Serve immediately with your choice of sauce.


Recipe adapted from