Crispy Panko Fried Scallops

Tender sea scallops coated in seasoned flour and crispy Panko breadcrumbs, then fried until crunchy and golden brown.

Yield: 4 -6 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Special Equipment:

Ingredients

• 1½ to 2 lbs large sea scallops

• ½ tsp black pepper

• ½ tsp garlic powder

• 1 cup all purpose flour

• 1 tsp Tony Chachere’s Original

• ½ tsp Tony Chachere’s No Salt

• ½ tsp garlic powder

• ½ tsp paprika

• ¼ tsp black pepper

• 2 large eggs

• 2 Tbsp milk or buttermilk

• 1 tsp hot sauce, optional

• 2 cups Panko breadcrumbs

• 1 tsp Tony Chachere’s Original

• 1 tsp Tony Chachere’s No Salt

• ½ tsp garlic powder

• ½ tsp paprika

• ¼ tsp black pepper

• Vegetable, canola, or peanut oil, for frying

Directions

1. Pat the scallops extremely dry with paper towels and season lightly with black pepper and garlic powder.

2. Place the seasoned flour mixture in one bowl, whisk the eggs with milk and hot sauce in a second bowl, and combine the seasoned Panko ingredients in a third.

3. Coat each scallop in flour, then egg wash, then Panko, gently pressing the breadcrumbs onto the scallops. Place on a rack and rest for 5 to 10 minutes.

4. Heat about 2 inches of oil to 350 to 360°F. Fry the scallops in batches for approximately 2 to 3 minutes per side until golden brown and cooked through.

5. Transfer the fried scallops to a wire rack to drain before serving.