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Crispy Fried Cape Scallops with Lemon-Herb Aioli inspired by Dini's Sea Grill
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Inspired by Dini's Sea Grill

Crispy Fried Cape Scallops with Lemon-Herb Aioli

Appetizer
This appetizer features tender sea scallops in a light, crispy coating. The simple breading technique preserves the scallops' natural sweetness while adding a golden-brown exterior. A zesty lemon-herb aioli complements the dish with bright flavor and creamy texture.
Prep Time 20 mins
Cook Time 10 mins
Inactive Time 10 mins
Total Time 40 mins
Servings 4

Ingredients

  • 1 lb Fresh sea scallops (Dry-packed, muscle tabs removed)
  • 1/2 cup All-purpose flour
  • 1/2 cup Fine breadcrumbs (Preferably panko for extra crispiness)
  • 1 tsp Kosher salt
  • 1/2 tsp Ground black pepper
  • 1/2 tsp Paprika
  • 2 large Eggs (Beaten)
  • 2 cups Vegetable oil (For frying)
  • 1/2 cup Mayonnaise
  • 1 tbsp Fresh lemon juice
  • 1 tsp Lemon zest
  • 1 tbsp Fresh parsley (Finely chopped)
  • 1 tbsp Fresh chives (Finely chopped)
  • 1 small Garlic clove (Minced or grated)
  • 1 whole Lemon wedges (For serving)

Tools You'll Need

  • Heavy-bottomed frying pan or skillet
  • Slotted spoon or spider strainer
  • Paper towels
  • Instant-read thermometer
  • Shallow dishes for breading station
  • Baking sheet

Chef's Tip

Pat the scallops completely dry with paper towels before breading. Any moisture will prevent proper browning and can cause the breading to become soggy.

Instructions

  1. Prepare the aioli by combining mayonnaise, lemon juice, lemon zest, parsley, chives, and garlic in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
  2. Rinse scallops and pat very dry with paper towels. Season lightly with salt and pepper.
  3. Set up a breading station: one plate with flour seasoned with salt, pepper, and paprika; one bowl with beaten eggs; and one plate with breadcrumbs.
  4. Dredge each scallop first in the seasoned flour, shaking off excess, then dip in beaten egg, and finally coat with breadcrumbs, pressing gently to adhere.
  5. Place breaded scallops on a baking sheet and refrigerate for 10 minutes to help the coating set.
  6. Heat oil in a heavy-bottomed pan to 350°F (175°C). Use enough oil to reach about 1/2 inch depth.
  7. Working in batches to avoid crowding, fry scallops until golden brown, about 1-2 minutes per side.
  8. Transfer to paper towels to drain excess oil. Season with a light sprinkle of salt while still hot.

Plating

Arrange scallops on a serving plate with a small bowl of lemon-herb aioli in the center. Garnish with additional fresh herbs and lemon wedges. For a traditional presentation, serve on a bed of crisp lettuce.

Storage & Reheating

Fried scallops are best enjoyed immediately after cooking. Leftover scallops can be refrigerated in an airtight container for up to 1 day. Reheat in a 350°F oven for 5-7 minutes until warmed through, though note they will not retain their original crispness.

About This Recipe

A New England coastal favorite featuring golden-fried sea scallops, inspired by Dini's Sea Grill. The simple breading technique preserves the scallops' natural sweetness while creating a crisp exterior. The addition of lemon-herb aioli updates this classic appetizer with a bright, contemporary twist that complements the sweet, tender scallops.

How did it turn out?

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