Fried Scallops Recipe

Combined with seasoning and breadcrumbs, this Fried Scallops Recipe delivers scallops that are crunchy, tender and full of flavor!

Our family loves scallops! This Fried Scallops Recipe is perfect when you are craving seafood with that little bit of crunch. Being Italian, we always have seafood on Christmas Eve and scallops comprises just one of “The Feast of the Seven Fishes.” Everyone loves the fried scallops and they don’t last too long!

This recipe is also perfect during Lent when you are looking for an easy fish fry. In addition, try our Fried Shrimp Recipe and Mac & Cheese too on those Friday nights.

All about Scallops

Fresh vs Frozen

Similar to shrimp, the best way to ensure fresh scallops is to buy frozen, unless you are right on the coast. When the grocery store has fresh scallops out, chances are they were previously frozen. Frozen scallops are frozen when they are at their best, right on the boat after harvesting them.

Wet vs Dry

Simply put, always buy dry scallops. Wet scallops have been soaked in a phosphate solution to whiten them and make them last longer. So if you don’t want all those chemicals, then dry is best.

Sea scallops vs Bay scallops

In general, there are two types of commonly available scallops, sea scallops and bay scallops. Sea scallops are caught in deep water and range from 8-30 per pound. They are usually between 1.5-2 inches in diameter.

Bay scallops, on the other hand, are caught in cold shallow waters and and range from 50-100 per pound. They are usually about 1/2 inch in diameter and have a sweeter taste.

For this recipe I recommend frozen, dry, sea scallops, roughly 15-20 per pound.

Fried Scallops-Ingredients

• 2 lbs. scallops (rinsed) about 30-40
• 1 cup flour
• 2 tbsp Old Bay Seasoning
• 4 eggs
• 1/4 cup milk
• 1 cup Louisiana fish fry seafood breading mix
• 1 cup bread crumbs
• 64 oz vegetable oil (Mazola)

Fried Scallops-Instructions

• Thaw scallops if frozen and rinse, remove any abductor muscle tissue if still on.
• Set up 3 bowls in a line.
• Combine flour and Old Bay Seasoning in first bowl.
• In second bowl, lightly beat 4 eggs and milk.
• in 3rd bowl, combine Louisiana fish fry breading mix and bread crumbs.
• Coat the scallops in flour mixture, dip in egg wash, cover with bread crumbs and then set on a plate. Repeat until all scallops are coated.
• Add oil to dutch oven or large heavy pot and heat to 350 degrees.
• Add scallops to heated oil working in batches making sure not to crowd.
• Fry for 2-3 minutes on each side until golden brown.
• Remove from oil with a slotted spoon and transfer to a plate covered with paper towel.
• Repeat until all scallops are cooked.
• Serve immediately with your favorite dipping sauce.
• Enjoy!

Can I reheat fried scallops?

Fried scallops taste best right after they have been fried. However, sometimes there are leftovers. Take the scallops out of the fridge and place on a baking sheet. Let them warm up to room temperature while the oven is heating to 350 degrees. Bake scallops for 10-15 minutes until hot. Do not over bake as this will dry out the scallops. If the scallops are too cold when you put them into the oven, some of the breading will not stay crisp.

For other great seafood recipes try:

Grilled Mahi-Mahi

Seared Scallops with Mango Salsa

Simple Grilled Salmon

Grilled Sesame Tuna with Soy Glaze

Simple Air Fryer Shrimp with Sriracha Lime Sauce

Tequila Lime Shrimp

Grilled Sesame Tuna with Soy Glaze