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Fried Scallops

Serves 4 to 6

I rarely make fried foods, but fried scallops are one of my first choices, along with shrimp and oysters. I love them so much that I always indulge in more than my fair share. Therefore, I hesitate to say this recipe will serve up to eight people, but it will. Sea scallops are larger than bay scallops and, where I live, cost at least twice as much per pound, so they are an occasional treat. I purchase them when they are on sale and freeze for a future meal. I like to fry the smaller sea scallops, as in this recipe, and save the larger ones for other preparations, some of which are in the similar and related recipes. I prefer tartar sauce with fried scallops, but cocktail or other seafood sauce is just fine. Make this recipe in any amount needed.


Place flour and bread crumbs on separate plates or pieces of wax paper. Coat each scallop lightly with flour, shaking off excess. Dip in egg wash. Coat with breadcrumbs, again shaking off excess. Place on a wire rack set over a sheet pan. Refrigerate for at least 30 to 60 minutes to ensure that the coating will adhere to the scallops when frying.

Meanwhile, place a large frying pan over medium-high to high heat. Add oil, about 1-inch thick, or thick enough to almost cover the scallops. Heat oil until hot. Test by placing one scallop in the oil; it should sizzle immediately. Fry the scallops, in batches as needed so as not to crowd the pan, until golden brown on both sides, about 2 minutes per side. Do not overcook or they will be tough. Remove to a clean wire rack to drain. Serve as is or with tartar sauce on the side.