📝 About This Recipe
Indulge in the ultimate coastal luxury with these perfectly golden-brown fried sea scallops. This dish elevates the natural, buttery sweetness of jumbo scallops by enveloping them in a light, shatteringly crisp panko crust infused with zest and herbs. It is a masterful balance of delicate seafood and satisfying crunch, served alongside a bright, tangy remoulade that cuts through the richness beautifully.
🥗 Ingredients
The Scallops
- 1.5 pounds Jumbo Sea Scallops (dry-packed preferred, side muscle removed)
- 1 teaspoon Kosher Salt (plus more for seasoning after frying)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Breading Station
- 1/2 cup All-purpose Flour
- 2 Large Eggs (beaten well)
- 1.5 cups Panko Breadcrumbs (Japanese style for extra crunch)
- 1 tablespoon Lemon Zest (from about one large lemon)
- 1 teaspoon Dried Parsley (rubbed between palms to release oils)
- 1/2 teaspoon Garlic Powder
The Remoulade Sauce
- 1/2 cup Mayonnaise (high quality)
- 1 tablespoon Dijon Mustard
- 1 tablespoon Capers (drained and finely chopped)
- 1 tablespoon Fresh Dill (finely minced)
- 2 teaspoons Lemon Juice (freshly squeezed)
- 1/2 teaspoon Hot Sauce (optional, for a tiny kick)
For Frying
- 2 cups Grapeseed or Vegetable Oil (or enough to fill pan 1/2 inch deep)
👨🍳 Instructions
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1
Start by preparing the remoulade: in a small bowl, whisk together the mayonnaise, Dijon mustard, chopped capers, fresh dill, lemon juice, and hot sauce. Cover and refrigerate to let the flavors marry while you cook.
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2
Thoroughly pat the scallops dry with paper towels. Removing moisture is the most critical step to ensure the breading sticks and the scallops don't steam.
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3
Check each scallop for the 'foot' (the small, tough muscle on the side) and gently pull it off and discard.
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4
Season the naked scallops evenly on both sides with kosher salt and freshly cracked black pepper.
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5
Set up your breading station with three shallow bowls: one with flour, one with the beaten eggs, and one with a mixture of panko, lemon zest, garlic powder, and dried parsley.
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6
Dredge a scallop in the flour, shaking off any excess. Dip it into the egg wash to coat completely, then press it firmly into the panko mixture until well-clothed in crumbs.
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7
Place the breaded scallops on a wire rack or clean plate and let them rest for 5-10 minutes. This helps the coating set so it doesn't fall off in the oil.
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8
In a heavy-bottomed skillet or cast-iron pan, heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a pinch of breadcrumbs should sizzle immediately.
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9
Carefully place the scallops in the hot oil in batches to avoid crowding the pan, which would drop the oil temperature and lead to greasiness.
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10
Fry for 2 minutes on the first side until deep golden brown. Carefully flip using tongs or a fish spatula.
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11
Fry for another 1-2 minutes on the second side. The scallops should be opaque and tender in the center, not rubbery.
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12
Transfer the fried scallops to a paper-towel-lined plate or a wire cooling rack. Immediately sprinkle with a tiny pinch of salt while the oil is still wet on the surface.
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13
Serve immediately while hot and crispy with the chilled remoulade and fresh lemon wedges on the side.
💡 Chef's Tips
Always use 'dry' scallops; 'wet' scallops are treated with phosphates that prevent them from browning and make them taste soapy. Don't overcook! Scallops only need about 3-4 minutes total; they should be slightly soft to the touch, not firm and bouncy. Keep the oil temperature consistent; if it drops too low, the breading will soak up oil and become heavy. For a gluten-free version, substitute the flour with cornstarch and use gluten-free panko crumbs. If you want a spicier kick, add a half-teaspoon of cayenne pepper to the flour dredge.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light pilsner to cut through the fried richness. Serve alongside a fresh arugula salad with a light vinaigrette to balance the flavors. Classic coleslaw and hushpuppies make this a traditional seaside feast. For a starch, try garlic-herb roasted fingerling potatoes or a simple lemon risotto. Always provide extra lemon wedges for a final hit of bright acidity just before eating.