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Deep-Fried Scallops

With Mazola® Corn Oil

Serving Size Icon


4-6 Servings

Total Time Icon


35 Minutes

Skill Level Icon




  • 1 lb scallops
  • 3 to 4 cups Mazola Corn Oil, or as needed for deep-frying
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • 3 tablespoons milk (or water)
  • 1 1/2 cups breadcrumbs


  1. Rinse scallops under cold water and pat dry with paper towels.
  2. Heat 2 to 3 inches of Mazola Corn Oil in a deep, heavy skillet or deep fryer to 335°F. Line a baking sheet with paper towels for draining.
  3. In a bowl, combine the flour, salt, paprika, and black pepper.
  4. In another bowl, whisk the eggs with the milk.
  5. Place the breadcrumbs in a third bowl.
  6. Dip each scallop first in the flour mixture, then in the egg mixture, and finally coat them in breadcrumbs.
  7. Fry the scallops in batches in the hot oil until golden brown, about 1 1/2 to 2 minutes per batch. Avoid overcrowding the pan.
  8. Use a slotted spoon to transfer the fried scallops to the paper-towel-lined baking sheet.
  9. Serve immediately with lemon wedges or your choice of dipping sauce.