I experimented with some ways to cook scallops one night with my family. This was everyone's favorite and it has become a regular dish at our family fry nights. If serving as a main dish, make twice as many servings as people (about 8 scallops per person).

MBeau

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Recipe Summary

prep:
10 mins
cook:
9 mins
total:
19 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).

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  • Pour buttermilk into a bowl. Combine flour, salt, and pepper in a separate bowl.

  • Immerse 4 or 5 scallops in the bowl of buttermilk. Transfer to the flour mixture; roll around until thickly coated.

  • Lower scallops gently into the hot oil. Cook until golden and crispy, 3 to 4 minutes. Drain on a plate lined with paper towels. Repeat with remaining scallops.

Editor's Notes:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition data for this recipe includes the full amount of buttermilk and flour. The actual amount of buttermilk and flour consumed will vary.

Nutrition Facts

769 calories; protein 36.7g 73% DV; carbohydrates 84.7g 27% DV; fat 30.6g 47% DV; cholesterol 82.6mg 28% DV; sodium 1914.8mg 77% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/22/2019
This was very easy to put together. Some of the other reviews noted the breading came off in the oil. My solution was to double dredge, and it worked perfectly. Read More
(3)

Most helpful critical review

Rating: 1 stars
09/10/2019
Made no changes and NO I will NOT make this again. I used this for fish and scallops. The coating came off both and they stuck to the fry pan (non-stick). Shouldn't you coat with flour first, then buttermilk, then flour again? It was terrible. Read More
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
03/22/2019
This was very easy to put together. Some of the other reviews noted the breading came off in the oil. My solution was to double dredge, and it worked perfectly. Read More
(3)
Rating: 5 stars
05/07/2020
Awesome recipe, we loved the scallops prepared this way. They were so good. Sweet, crisp and delicious. Thanks so much for sharing a recipe that I will use often. BK Read More
Rating: 4 stars
02/17/2018
These were actually delicious. The only problem the breading did fall off while being deep fried. But the taste was outstanding my husband loved them and I will make again. Read More
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Rating: 5 stars
09/05/2018
I've been looking for a good recipe for scallops and I now think I have my go-to! Unfortunately I did not have any buttermilk so needed to use milk and lemon juice. I added just a bit of corn starch to the flour. It had the right amount of seasoning. Frying time was right on the mark. Excellent recipe!!! Thank you MBeau!!! Read More
Rating: 4 stars
02/24/2018
These were good but I did have trouble with the breading staying on. I fried them in a skillet but I think they would have worked better in a deep fryer. The entire scallop submerged in hot oil would have helped seize up the breading faster which would also prevent overcooking. Just my opinion. I do all of my deep frying outside to keep the smell out of the house but it was pouring down rain so I was forced to skillet fry. I made half of these as written but for the other half I added some Old Bay to the seasoned flour. The addition of Old Bay bumps these from a 4 star to a 5. Overall good and simple recipe and one I will definitely make again. Read More
Rating: 5 stars
10/04/2020
It was very delicious and it was the first time I made this recipe. I need to get a thermometer, as I think I had the oil too high. However, they were wonderful. Read More
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Rating: 1 stars
09/10/2019
Made no changes and NO I will NOT make this again. I used this for fish and scallops. The coating came off both and they stuck to the fry pan (non-stick). Shouldn't you coat with flour first, then buttermilk, then flour again? It was terrible. Read More