Fried Scallops for Four
Crispy, golden perfection meets tender, ocean-kissed flavor in this irresistible recipe for Fried Scallops for Four. Perfectly seasoned with a blend of paprika, garlic, and black pepper, these large sea scallops are coated in a crunchy Panko breadcrumb crust for an extra satisfying bite. Dipped in buttermilk for added richness and fried to a light, golden hue, these scallops are quick to prepare, making them an ideal option for casual dinners or special occasions. Served with bright, zesty lemon wedges, they’re deliciously versatile as an appetizer, main course, or paired with your favorite sides. Ready in just 25 minutes, this recipe delivers gourmet results with minimal effort, bringing restaurant-quality fried scallops to your home kitchen!
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Recipe Information
Ingredients
- 1 pound large sea scallops
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.75 cup buttermilk
- 1 cup breadcrumbs (Panko recommended for extra crunch)
- 2 cups vegetable oil (or canola oil) for frying
- 4 pieces lemon wedges (for serving)
Instructions
Rinse the scallops under cold water and pat them dry with paper towels. Remove the tough muscle on the side of each scallop if it is still attached.
In a shallow dish, combine the flour, paprika, salt, black pepper, and garlic powder. Mix thoroughly to create the seasoned flour.
Pour the buttermilk into a separate shallow dish. Then, pour the breadcrumbs into a third shallow dish.
Dredge each scallop in the seasoned flour, shaking off any excess. Dip the floured scallop into the buttermilk, followed by coating it in breadcrumbs. Ensure each scallop is evenly coated. Place coated scallops on a plate while preparing the rest.
In a large skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the oil temperature for optimal frying.
Carefully place the scallops into the hot oil in small batches, ensuring not to overcrowd the skillet. Fry for 2–3 minutes on each side, or until golden brown and cooked through. Remove the scallops with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
Repeat the frying process with the remaining scallops.
Serve the fried scallops immediately with lemon wedges on the side for a fresh squeeze of citrus. Enjoy!
Nutrition Facts
Calories |
1457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 1241 mg | 54% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 7.7 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 745 mg | 16% | |
*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.
