Ingredients:

  • 500 g (1.1 lb) Large Sea Scallops, dry-packed preferred
  • 1 tsp Fine Sea Salt, plus more for seasoning
  • ½ tsp Freshly Ground Black Pepper, plus more for seasoning
  • 120 g (1 cup) All-Purpose Flour
  • 2 large Eggs, lightly beaten with 1 tbsp water
  • 150 g (1 ½ cups) Panko Breadcrumbs
  • 1 tsp Smoked Paprika (optional)
  • 1 L (approx. 4 cups) Neutral Frying Oil (Canola, Vegetable, or Groundnut oil)
  • 120 ml (½ cup) Mayonnaise (good quality)
  • 2 tbsp Capers, finely chopped
  • 2 tbsp Dill Pickles or Cornichons, finely chopped
  • 1 tbsp Fresh Dill, chopped
  • 1 tbsp Fresh Parsley, chopped
  • 1 tsp Dijon Mustard
  • 1 tbsp Lemon Juice

Instructions:

  1. Dry the Scallops: Gently pat the scallops bone dry using multiple layers of paper towels. This step is crucial for crispness. Season the dried scallops lightly with salt and pepper.
  2. Mix Tartare: Combine the mayonnaise, capers, chopped pickles/cornichons, fresh dill, fresh parsley, Dijon mustard, and lemon juice in a small bowl. Stir well, taste, and adjust seasoning with salt and pepper. Chill the sauce while preparing the scallops.
  3. Set up Dredging Station: Arrange three shallow bowls in an assembly line. Bowl 1 holds the All-Purpose Flour. Bowl 2 holds the beaten eggs and water (egg wash). Bowl 3 holds the Panko mixed with smoked paprika (if using).
  4. Coat Scallops: Working one scallop at a time, dredge thoroughly in Flour (shaking off excess), dip in Egg Wash (ensuring full coverage), and finally press firmly into Panko until completely covered. Place the coated scallops on a clean wire rack and let them rest for 5–10 minutes. This resting time sets the breading.
  5. Heat Oil: Pour neutral frying oil into a heavy-bottomed pot or deep pan to a depth of about 1 inch. Heat the oil slowly, monitoring with a thermometer, until it reaches 350°F (175°C). Do not exceed 375°F (190°C).
  6. Fry in Batches: Carefully drop 4–6 scallops into the hot oil, ensuring the pan is not overcrowded (this prevents the oil temperature from dropping). Fry for approximately 1.5 to 2 minutes per side, turning gently with tongs, until the coating is a deep golden brown and beautifully crisp. Total cook time should not exceed 4 minutes per scallop.
  7. Drain and Season: Remove the Fried Scallops and immediately place them on a wire cooling rack (avoid paper towels, which trap steam). Immediately sprinkle with a pinch of flaky sea salt.
  8. Repeat and Serve: Bring the oil back up to 350°F (175°C) before starting the next batch. Serve immediately while piping hot with the chilled Lemon-Herb Tartare sauce alongside.