Introduction
There is a fine line between a perfectly crispy fried scallop and a soggy, rubbery disappointment. Bay scallops are sweet, delicate, and bite-sized, making them the perfect candidate for a quick, high-heat fry. This recipe brings that classic coastal seafood shack energy straight into your kitchen with a seasoned crunch that stays crisp from the first bite to the last.
Ingredients
- 1 lb Bay Scallops
- 1 Whole Egg
- 1 ½ cups All-Purpose Flour
- ½ cup Cornstarch
- 1 Tablespoon + ½ teaspoon Old Bay Seasoning (divided)
- 1 teaspoon Blackened Seasoning
- To taste Kosher Salt
- For frying Vegetable Oil
- For serving Fresh Lemon Wedges
Instructions
1. Marinate the Scallops
In a medium bowl, combine the bay scallops, the whole egg, and 21 teaspoon of Old Bay seasoning. Mix thoroughly until every scallop is evenly coated. Let the mixture sit for 5 minutes to develop flavor and create a binding surface for the flour.
2. Build the Dredge Bag
While the scallops rest, take a large one-gallon Ziploc plastic bag. Add the all-purpose flour, cornstarch, 1 Tablespoon of Old Bay, and 1 teaspoon of blackened seasoning. Close the bag tightly and shake vigorously until the spices and cornstarch are completely integrated into the flour.
3. Coat the Seafood
Drop the marinated scallops directly into the Ziploc bag with the seasoned flour blend. Seal the bag and shake thoroughly, ensuring every individual scallop is completely separated and heavily coated in the dredge.
4. Prep the Station
Heat vegetable oil in a large, heavy-bottomed frying pan until it reaches 350°F (177°C).
5. Fry with Precision
Be careful when dropping the seafood into the hot oil. Drop a few pieces in at a time. Do not overcrowd the pan. If you crowd the pan, the oil temperature will plummet instantly, and instead of frying your food, you will end up boiling it. Fry in batches for 2 to 3 minutes until the crust turns a deep, golden brown and the scallops float.
6. Drain and Serve
Remove the scallops using a slotted spoon or spider strainer, draining them on a wire rack or paper towels. Hit them with a tiny pinch of salt immediately while hot. Serve piled high with fresh lemon wedges.
Chef Notes
The Secret to the Crunch: The 21 cup of cornstarch is the secret weapon here. While flour provides bulk, cornstarch weakens the gluten development and absorbs moisture better than flour alone, resulting in an incredibly light, shattering crunch that holds up over time.
