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Fried Scallops

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main courses•american•contains seafood, contains dairy, contains gluten
35 minutes•4 servings•

Ingredients

  • 1 1/2 pounds sea scallops – side muscle removed, patted dry (~19.5 large sea scallops)
  • 1 cups all-purpose flour – for dredging (120g)
  • 2 teaspoons kosher salt – for seasoning flour
  • 1/2 teaspoons black pepper – for seasoning flour
  • 1 cups evaporated milk – for dipping
  • 48 ounces peanut oil – for deep-frying
  • lemon – cut into wedges (for serving)
  • tartar sauce – for serving
Fried Scallops

Instructions

  1. 1.

    Set a wire rack over a rimmed baking sheet. Remove the small side muscle from each sea scallop and pat very dry with paper towels.

  2. 2.

    In a wide bowl, whisk together the all-purpose flour, kosher salt, and black pepper. Pour the evaporated milk into a separate shallow bowl.

  3. 3.

    Heat the peanut oil in a heavy pot to 350°F, maintaining 1.5–2 inches of oil depth; use a thermometer for accuracy.

  4. 4.

    Working in batches, dip scallops into the evaporated milk, letting excess drip off, then coat thoroughly in the seasoned flour, pressing to adhere and shaking off the excess. Arrange the coated scallops on the rack and let sit 5 minutes to set the coating.

  5. 5.

    Fry a batch of scallops without crowding until golden brown and just cooked through, 2–3 minutes, turning once; they’re done when the exterior is crisp and the centers are just turning opaque or read 120–125°F.

  6. 6.

    Transfer fried scallops to the rack to drain and return the oil to 350°F between batches. Repeat with remaining scallops.

  7. 7.

    Serve hot with lemon wedges and tartar sauce.

Fried scallops deliver a crisp, lightly seasoned crust around sweet, tender shellfish. When done right, the coating shatters with a bite while the interior stays juicy and just opaque. A squeeze of lemon and a dollop of tartar sauce sharpen the richness and let the natural brininess shine.

Rooted in coastal seafood traditions, especially along the New England shoreline, fried scallops became a staple of clam shacks and fish fry counters in the mid-20th century. As sea scallop fisheries expanded, quick deep-frying offered a fast way to serve pristine, fresh catch. Today the dish stands as a hallmark of American seaside fare, balancing straightforward technique with a focus on ingredient quality.