Deep Fried Scallops

These Deep Fried Scallops are crispy and golden on the outside, tender and sweet on the inside, and cooked to perfection in just minutes. Using dry-packed, U10–U12 scallops ensures maximum flavor and the best texture, while a seasoned seafood breading creates that classic restaurant-style crunch.

Finished with a simple homemade tartar sauce, this scallop recipe works beautifully as an appetizer or quick seafood dinner.

Why You Will Love This Deep Fried Scallops Recipe

• Perfectly Crispy Scallops: A light triple dredge creates a crunchy exterior, without overpowering the natural sweetness of the scallops.
• Restaurant-Style at Home: These deep fried scallops taste are fresh, flavorful, and never greasy.
• Quick & Easy Seafood Recipe: Scallops cook in just a few minutes, making this an ideal quick seafood dinner or appetizer.
• Homemade Tartar Sauce: Creamy, tangy, and full of flavor, this easy tartar sauce pairs perfectly with fried scallops and other seafood.

Ingredient Substitutions

• Scallops: Use U12–U15 scallops, if needed. Cooking time may be slightly shorter.
• Fish Fry Mix: Substitute seasoned cornmeal, seafood breading, or a mix of flour and cornmeal.
• Wondra Flour: All-purpose flour works, though Wondra creates a lighter coating.
• Milk: Buttermilk adds extra flavor, or use half milk and half water.
• Panko: Regular breadcrumbs can be used for a finer crust.
• Tartar Sauce Add-Ins: Add chopped fresh parsley, chives, or a splash of pickle juice for extra tang.

How to Prepare Deep Fried Scallops

1. Combine all of the tartar sauce ingredients in a bowl, mix well, and refrigerate until ready to serve.
2. Remove the foot or side muscle from the scallops, if still attached.
3. Start heating the oil in a deep pot or deep fryer to 350°F (175°C).
4. Pat the scallops completely dry with paper towels. Lightly salt. 
5. In a bowl, combine the fish fry mix, Wondra or cornstarch, Panko breadcrumbs, garlic powder, and paprika.
6. Dip each scallop into the flour mixture, then into the milk, back into the flour mixture, then again into the milk, and one final time into the flour mixture for a triple dredge.
7. Fry scallops in batches, being careful not to overcrowd the oil.
8. Fry for just a few minutes, turning as they cook, until golden brown on all sides.
9. Remove scallops to a paper towel-lined plate to drain excess oil.
10. Lightly salt, while hot.
11. Serve on a platter with the homemade tartar sauce and lemon wedges.

How to Serve and Store

• Serve these deep fried scallops immediately, while hot and crispy with homemade tartar sauce and fresh lemon wedges.
• Pair with coleslaw, fries, hush puppies, or a simple green salad for a complete seafood meal.
• Leftover scallops can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in an air fryer at 375°F (190°C) for 4–6 minutes to help restore crispness.
• Avoid microwaving, as it will make the scallops rubbery and soften the coating.

Frequently Asked Questions

• What are U10–U12 scallops? U10–U12 scallops refer to the size, meaning there are under 10 to 12 scallops per pound. These are larger scallops, ideal for frying because they stay tender on the inside, while developing a crisp golden crust on the outside.
• Can I use frozen scallops? Yes, frozen scallops can be used. Thaw them completely in the refrigerator, remove the side muscle if needed, and pat them very dry before dredging. Excess moisture will prevent the scallops from getting crispy, so drying them well is key.
• Why remove the side muscle from scallops? The side muscle is tough and chewy; removing it ensures tender scallops.
• How do I know when scallops are done frying? Scallops are done when they are golden brown and opaque inside, usually in 2–3 minutes.
• Can I make these ahead of time? Fried scallops are best served immediately. Reheating will soften the crust.
• Can I air fry or bake these instead? This recipe is designed for deep frying, but a similar breaded scallop can be air fried at 400°F (205°C) with a light oil spray.
• What other sauces pair well with fried scallops? Deep Fried Scallops also pair well with cocktail sauce, lemon aioli, garlic butter, remoulade, sweet chili sauce, or a simple squeeze of fresh lemon for a lighter option.

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GET TO KNOW ME!

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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