Panko Fried Scallops
These panko fried scallops are surprisingly simple to make, with no fancy equipment or frying experience necessary. No soggy breading, no overcooked seafood. Just clean, crisp, restaurant-style results right from your own kitchen! They're sweet and buttery on the inside with a crunchy panko coating on the outside and
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As much as I love a perfectly pan seared scallop, I think these panko crusted fried scallops are my favorite way to eat them. There’s just something about the rich, sweet scallops that go so well with the crunchy panko coating.
Fried sea scallops are a staple on seafood menus here at the Jersey shore and are one of my favorite things to order. But often times, they're a disappointment. Either the scallops aren't fresh, they're overcooked, soggy or just not as flavorful as I'd like.
Make them at home with my tips and you can guarantee they’ll be crispy, juicy, and full of flavor every single time!
Want more great scallop recipes? Try my perfectly pan seared scallops, these salty, smoky grilled scallops and prosciutto or these holiday worthy scallops with pomegranate beurre blanc.
Why This Recipe Works
- The light and airy texture of panko bread crumbs creates a perfectly crisp crust.
- An easy recipe that's highly adaptable to use different types of seasoning.
- A quick chill helps the breading stick, preventing it from falling off during frying.
Ingredient Notes
Large sea scallops - Opt for dry-packed scallops, not wet. Dry scallops do not contain added chemicals or preservatives, which allows them to sear and fry properly. Look for 10/20 count or larger for the best results. Always remove the small, tough side muscle before cooking.
Panko bread crumbs - These airy Japanese-style breadcrumbs give the scallops a super crisp, golden crust. You can use panko crumbs plain or mix in spices for extra flavor.
Egg mixture - This acts as the glute to help the panko adhere to each scallop.
Kosher salt and freshly ground pepper - Season the scallops right before breading to help the seasoning penetrate and keep the crust flavorful.
Cayenne pepper - Adds a subtle background heat that balances the sweetness of the scallops.
Vegetable oil - Use a neutral oil with a high smoke point for frying. A deep pot, cast iron skillet or deep fryer work well if you have one.
Lemon wedges – A squeeze of fresh lemon juice brightens the fried scallops and cuts through the richness.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Shallow bowls or baking dish for dredging
- Spider strainer or slotted spoon
- Tongs or fish spatula
- Baking sheet
- Wire rack
- Large cast iron skillet, heavy bottomed pot or Deep fryer (optional)
How to Make Panko Fried Scallops
- Remove the tough side muscles from all of the scallops, then pat dry on all sides with paper towels.
- Set up a breading station with three shallow bowls. Add the flour to the first shallow bowl. Beat the egg in the second bowl with salt and pepper. In the third bowl, mix the panko bread crumbs with the cayenne pepper.
- Season the fresh scallops on both sides with kosher salt and pepper right before breading.
- Dredge each scallop in the flour and shake off the excess. Dip into the egg mixture to coat completely, then press into the panko mixture until fully coated. Place on a plate or tray and repeat with the rest.
- Once all the scallops are breaded, place them in the refrigerator for 15-20 minutes to help the coating stick.
Pro Tip: Chilling the breaded scallops before frying helps the coating stay on and crisp up beautifully.
- Pour about 1 inch of vegetable oil into a pot or large skillet and place over medium-high heat, around 350°F if you're using a thermometer. When the oil is hot enough, it will begin to shimmer.
- Carefully add the scallops to the hot oil without crowding the pan. Work in batches if needed.
- Fry for about 2 minutes per side, or until the coating is golden brown and the scallops are just cooked through. Flip gently using tongs or a fish spatula.
- Transfer the scallops to a paper towel-lined plate to drain. Immediately sprinkle with flaky sea salt while they're still hot.
- Serve right away with lemon wedges on the side.
Pro Tip: If you're not serving immediately, keep them warm in a 200°F oven on a baking sheet topped with a wire rack to maintain crispness.
Tips for Success
- Always dry the scallops with paper towels to remove moisture and prevent sogginess or splattering.
- Don’t skip the refrigerator step, it really helps the breading adhere.
- Avoid over-frying to avoid tough scallops. Scallops should be just barely opaque in the center to stay tender.
- Never walk away from the pan when frying. Scallops cook fast and need close attention!
Variations
- Add garlic powder or onion powder to the panko mixture for added flavor.
- Use smoked paprika for a smoky Spanish twist.
- Finish with finely chopped herbs like parsley or chives for color and freshness.
Serving Suggestions
These are great for summer dinners or special occasions, but they're welcome on my dinner table any day of the week!
Serve them hot and fresh from the pan with plenty of fresh lemon wedges and homemade cocktail sauce, classic tartar sauce, spicy Creole remoulade or fiery jalapeño hot sauce.
For sides, pair with a crisp fresh zucchini salad, a tangy vinegar slaw, or a creamy cucumber radish salad to make a complete meal.
Storing and Reheating
These scallops are best enjoyed right after frying, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a hot convection oven or air fryer for best results.
Avoid microwaving, as it softens the crispy coating. Freezing is not recommended, as it can compromise the texture.
FAQs
Yes, but make sure to thaw them completely and pat very dry with paper towels to avoid steaming during frying.
Dry scallops are untreated and have no added moisture, which makes them ideal for searing or frying. Wet scallops have an added chemical brine that affects flavor and texture.
Yes, but it won’t produce the same crisp, golden crust or juicy texture. The high heat needed for crisping can easily overcook the scallops, making them tough and rubbery.
To bake, spray them generously with cooking spray, then bake in an air fryer or convection oven at 425°F on a wire rack over a baking sheet.
They should feel just firm and be barely opaque in the center. Overcooking leads to a rubbery texture.
Preferably not. Small bay scallops are too delicate and small for this frying method—they cook much too quickly and are likely to overcook before the coating turns golden brown. For best results, stick with large sea scallops that can hold up to frying while staying tender inside.
Yes, strain and store it after cooling, then reuse once or twice for other seafood recipes.
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Best Fried Scallops (Panko Breaded)
Ingredients
- 1 cup all purpose flour
- 1 large egg
- 1 ½ cups panko breadcrumbs
- ½ teaspoon cayenne pepper
- 1 lb Dry sea scallops large, side muscles removed
- vegetable oil for frying
- Flaky sea salt for serving
- Lemon wedges for serving
Instructions
- Remove the tough side muscles from all of the scallops, then pat dry on all sides with paper towels.
- Set up a breading station with three shallow bowls. Add the flour to the first bowl. Beat the egg in the second bowl. In the third bowl, mix the panko breadcrumbs with the cayenne pepper.
- Season the scallops on both sides with salt and pepper right before breading.
- Dredge each scallop in the flour and shake off the excess. Dip into the egg to coat completely, then press into the panko mixture until fully coated. Place on a plate or tray and repeat with the rest.
- Once all the scallops are breaded, place them in the refrigerator for 15 to 20 minutes to help the coating stick.
- Pour about 1 inch of vegetable oil into a pot or skillet with high sides and place over medium to medium-high heat, around 350°F if you're using a thermometer. When the oil is hot enough, it will begin to shimmer
- Carefully add the scallops to the hot oil without crowding the pan. Work in batches if needed.
- Fry for 2 to 3 minutes per side, or until the coating is golden brown and the scallops are just cooked through. Flip gently using tongs or a fish spatula.
- Transfer the scallops to a paper towel-lined plate to drain. Immediately sprinkle with flaky sea salt while they're still hot.
- Serve right away with lemon wedges on the side.
Notes
- Always remove moisture from the scallops with paper towels to prevent sogginess or splattering.
- Don’t skip the refrigerator step, it really helps the breading adhere.
- Avoid over-frying to avoid tough scallops. Scallops should be just barely opaque in the center to stay tender.
- Never walk away from the pan when frying. Scallops cook fast and need close attention!
