Breaded Sea Scallops
Crispy and golden on the outside, tender and juicy on the inside, these Breaded Sea Scallops are a seafood lover's dream! Coated in a flavorful mixture of panko breadcrumbs, Parmesan cheese, and aromatic spices like garlic powder and paprika, each scallop is perfectly seasoned and fried to perfection in just minutes. This quick and easy recipe, ready in under 30 minutes, makes for a showstopping appetizer or main dish that's elegant enough for dinner parties yet simple enough for any weeknight meal. Served with zesty lemon wedges and optionally paired with a creamy dipping sauce, these irresistibly crunchy scallops will have everyone reaching for seconds. Perfect for those seeking a delicious seafood recipe with a gourmet touch!
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Recipe Information
Ingredients
- 1 pound Sea scallops
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese (grated)
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable oil (for frying)
- 4 pieces Lemon wedges
Instructions
Rinse the sea scallops under cold water and pat them dry with paper towels. If necessary, remove the tough side muscle from each scallop.
Set up a breading station with three shallow dishes. In the first dish, spread the all-purpose flour. In the second dish, whisk together the eggs and milk. In the third dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
Dredge each scallop in the flour, shaking off any excess. Dip it into the egg mixture, ensuring it is fully coated, and then press it into the breadcrumb mixture to coat evenly. Repeat for all scallops and place them on a clean plate.
In a large skillet or deep pan, heat the vegetable oil over medium-high heat to approximately 350°F (175°C). Test the oil by dropping in a small piece of breadcrumb—if it sizzles, the oil is ready.
Fry the scallops in batches to avoid overcrowding the pan. Cook for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer the cooked scallops to a paper towel-lined plate to drain excess oil.
Serve the breaded sea scallops immediately with lemon wedges on the side. For extra flavor, pair them with your favorite dipping sauce such as tartar sauce or a garlic aioli.
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1862 mg | 81% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.9 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 236 mg | 18% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 562 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
