Fried Portuguese Style Bay Scallops
Crispy, golden, and bursting with flavor, these Fried Portuguese Style Bay Scallops are a seafood lover's dream. Tender bay scallops are marinated in zesty lemon juice and seasoned with smoked paprika, garlic powder, and a touch of salt for a bold, aromatic base. Each scallop is coated in layers of flour, egg wash, and herbaceous panko breadcrumbs infused with fresh parsley, creating an irresistibly crunchy crust that perfectly complements the delicate sweetness of the scallops. Quickly fried to perfection in hot oil, these bite-sized delights are ready in just 25 minutes, making them ideal for an elegant appetizer or a crowd-pleasing main course. Serve with a squeeze of fresh lemon for bright, citrusy notes and pair with your favorite glass of white wine for a Portuguese-inspired culinary experience that’s sure to impress. Keywords: Portuguese style bay scallops, crispy scallops recipe, fried scallops, easy seafood recipes, golden fried scallops.
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Recipe Information
Ingredients
- 1 pound Bay scallops (fresh or thawed)
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 1 teaspoon Paprika (preferably smoked)
- 1 teaspoon Garlic powder
- 1 cup All-purpose flour
- 2 large Eggs
- 1.5 cups Panko breadcrumbs
- 2 tablespoons Fresh parsley (finely chopped)
- 2 cups Vegetable oil (for frying)
- 4 Lemon wedges (for serving)
Instructions
Pat the bay scallops dry with a paper towel and place them in a medium bowl.
Drizzle the scallops with lemon juice, then sprinkle with salt, paprika, and garlic powder. Toss gently to coat and let marinate for 5 minutes.
Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with fresh parsley.
Coat each scallop first in the flour, then dip into the beaten eggs, and finally coat them in the panko mixture. Press lightly to ensure an even coating.
Heat the vegetable oil in a large skillet or deep frying pan to 350°F (175°C). You can test the oil by dropping in a breadcrumb—it should sizzle and turn golden within a few seconds.
Fry the scallops in batches, being careful not to overcrowd the pan. Cook for about 2-3 minutes on each side or until golden brown and crispy.
Use a slotted spoon to remove the scallops and place them on a plate lined with paper towels to drain excess oil.
Serve immediately with lemon wedges on the side for squeezing, and enjoy the crispy, flavorful Portuguese-inspired bay scallops!
Nutrition Facts
Calories |
1447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1282 mg | 56% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.2 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 85 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 517 mg | 11% | |
*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.
