Crispy Panko Fried Sea Scallops Recipe

Sharing is caring!

With a crispy coating and tender inside, these Panko-fried scallops are the perfect seafood dish for any occasion.

this …

Made with simple ingredients and ready in minutes, this easy recipe is packed with flavor and texture, making it ideal for appetizers, a quick coastal-inspired dinner, or when you want something a little special without the fuss.

• Prep time: 20 minutes
• Cook time: 10 minutes
• Servings: 4
• Prep level: Beginner +

Ingredient Notes

• Flour: All-purpose flour helps the coating stick and creates a light base layer. You can swap a gluten-free flour if needed.
• Panko bread crumbs: Panko crumbs give that signature crispy, airy crunch. Regular breadcrumbs can be used, but the texture will be finer and less crisp.
• Parmesan cheese: Adds a rich, slightly nutty, salty depth to the coating and enhances the natural sweetness of the scallops.
• Fresh scallops: Use large sea scallops for the best results. They’re sweet, tender, and perfect for frying. Avoid using small bay scallops, as they can overcook quickly. If using frozen, thaw completely and pat very dry with paper towels.
• Large egg: Acts as the binder and helps the panko adhere. For a richer coating, you can whisk the egg with a splash of milk.
• Seasonings: Garlic powder, cayenne pepper, salt, and black pepper are added to the panko crumbs to enhance the overall flavor. Adjust to preference.
• Vegetable oil: A neutral oil with a high smoke point is key for frying. Canola, peanut, or avocado oil all work. Avoid olive oil, as it can burn at higher temperatures.

Step-by-Step Instructions

Pat the sea scallops very dry and remove the side muscle if attached. Use three bowls: Flour mixture, egg wash, and panko coating.

Dredge each in flour, dip in egg wash, then coat in the panko-parmesan mixture, pressing gently so it sticks. Chill (optional, but helps crispiness)

Heat the oil over medium-high to 350°F. Fry scallops 2-3 minutes per side until golden. Drain on paper towels or a wire rack. Serve immediately with lemon wedges.

See the recipe card below for complete measurements and details.

Laura Belle’s Tips

1. Pat scallops completely dry – Dry scallops are key to getting a crispy, golden crust instead of steaming.
2. Press the panko mixture gently onto the scallops so it adheres well and creates an even coating
3. Don’t skip the chilling – Resting the scallops in the fridge for 10-15 minutes before frying them allows the coating to set and adhere firmly. They also crisp up quickly once they hit the hot oil, giving you that golden, crunchy exterior.

What to Serve with Fried Scallops

• Fresh lemon – a squeeze brings out the scallops’ flavor.
• A simple garlic butter, cocktail, or tartar sauce is perfect for dipping.
• Light salad – think arugula, mixed greens, or a crisp chopped salad.
• ​Rice or pasta with a light sauce alongside roasted Brussels sprouts or steamed broccoli for a complete meal.
• For a casual, coastal-style plate, serve with creamy coleslaw from Miss in the Kitchen and crispy fries.

Continue to Content

Yield: 4 servings

Crispy Panko Fried Sea Scallops Recipe

Print

Crispy panko fried scallops are golden tender, and ready in minutes. An easy seafood favorite with a light, crunchy coating and buttery flavor.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

• 1 pound of large sea scallops (3 to 4 per serving)
• 1/2 cup all-purpose flour
• 1/2 teaspoon cayenne pepper (more for spicier)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 large egg
• 1 tablespoon water
• 1 cup plain panko crumbs
• 1/4 cup freshly grated Parmesan cheese

Instructions

1. Pat the sea scallops very dry with paper towels and remove the small tough side muscle if attached.
2. Using shallow bowls, place the flour mixture in one bowl, the egg mixture in another, and the panko mixed in a third.
3. Dredge each scallop in flour, dip in egg wash, then coat in the panko-parmesan mixture, pressing gently so it sticks.
4. Place breaded scallops on a wire rack on a baking sheet and refrigerate for at least 15 minutes to help the coating set. Optional but recommended.
5. While the scallops are chilling, add about 2 inches of vegetable oil to a large skillet (cast iron or Dutch oven) and heat to about 350°F over medium-high heat.
6. Cook in batches, about 2-3 minutes per side (use heat-resistant tongs) until golden brown and cooked through.
7. Transfer to a wire rack for one minute. 
8. Serve immediately with lemon wedges, dipping sauces, and your favorite sides.

Notes

Recipe Tips:

• Pat scallops completely dry for the best results.
• Press the panko mixture gently onto the scallops so it adheres well and creates an even coating
• Resting the scallops in the fridge for 10-15 minutes before frying them allows the coating to set and adhere firmly. They also crisp up quickly once they hit the hot oil, giving you that golden, crunchy exterior.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 578Total Fat: 10gSaturated Fat: 4gUnsaturated Fat: 7gCholesterol: 105mgSodium: 1659mgCarbohydrates: 79gFiber: 4gSugar: 4gProtein: 41g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest