Crispy Scallops with Chipotle Tartar Sauce
Elevate your seafood game with these Crispy Scallops with Chipotle Tartar Sauce—an irresistible combination of golden, perfectly breaded sea scallops paired with a smoky, zesty dipping sauce. Featuring a triple coating process of seasoned flour, beaten eggs, and crunchy panko breadcrumbs, these scallops are pan-fried to deliver a satisfying crunch with every bite. The homemade chipotle tartar sauce, blended with spicy chipotle peppers, tangy pickle relish, and bright lemon juice, adds the perfect bold kick to complement the tender sweetness of the scallops. Ready in just 30 minutes, this restaurant-worthy dish is ideal for impressing guests or indulging in an upscale dinner at home. Serve them with a side of fresh greens or a citrusy slaw for a complete and unforgettable meal.
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Recipe Information
Ingredients
- 12 pieces fresh sea scallops
- 1 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 pieces large eggs
- 1 cup panko breadcrumbs
- 1 cup vegetable oil
- 0.5 cup mayonnaise
- 2 pieces chipotle peppers in adobo sauce
- 1 tablespoon sweet pickle relish
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley
Instructions
Pat the sea scallops dry with paper towels and remove the side muscle if it is still attached.
In a shallow dish, combine the flour, salt, pepper, and paprika.
In a second shallow dish, whisk the eggs until well beaten.
In a third shallow dish, add the panko breadcrumbs.
Dredge each scallop in the flour mixture, shaking off any excess, then dip it into the beaten eggs, and finally coat it with the panko breadcrumbs. Repeat with all scallops.
In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
Add the breaded scallops to the skillet in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes on each side until golden brown and crispy. Remove and place on paper towels to drain excess oil.
To make the chipotle tartar sauce, combine the mayonnaise, chipotle peppers in adobo sauce, pickle relish, lemon juice, and fresh parsley in a food processor or blender. Blend until smooth.
Serve the crispy scallops hot with the chipotle tartar sauce on the side for dipping.
Nutrition Facts
Calories |
3880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.7 g | 401% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 5918 mg | 257% | |
| Total Carbohydrate | 185.8 g | 68% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 8.4 g | ||
| Protein | 107.0 g | 214% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 136 mg | 10% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1621 mg | 34% | |
*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.
