Fried Scallop Roll
Sweet, succulent scallops coated in a light, crispy golden batter and piled into a soft, toasted split-top bun. This New England seaside classic gets a bright finish from tangy tartar sauce and crisp lettuce — every bite tastes like summer at the shore.
For 4 servings
- prep · ~5 min
Make the tartar sauce.
1.In a small bowl, combine the mayo, chopped gherkin, capers, lemon juice, and a pinch of salt.2.Stir well until uniform, then cover and refrigerate until needed.TIPMake the tartar sauce ahead — an hour in the fridge lets the flavours meld. - prep · ~5 min
Set up the dredging station.
1.Mix the flour, cornstarch, 0.25 tsp salt, and black pepper in a shallow bowl.2.Beat the eggs in a second shallow bowl.3.Spread the panko breadcrumbs in a third shallow bowl.4.Line up the bowls in order: flour mix, egg, then panko. - prep · ~10 min
Dredge the scallops.
1.Pat the scallops very dry with paper towels — moisture prevents the coating from sticking.2.Working one at a time, coat a scallop in the flour mixture and shake off the excess.3.Dip it into the beaten egg, letting any extra drip off.4.Press firmly into the panko so the crumbs stick, then set the coated scallop on a tray.5.Repeat until all scallops are coated. - fry · ~8 min
Fry the scallops.
1.Heat the oil in a deep, heavy pot to 350°F (175°C). Use a thermometer to hold the temperature.2.Gently lower 4-5 scallops into the hot oil and fry for about 2 minutes, turning once, until deep golden.3.Lift them out with a slotted spoon and drain on paper towels or a cooling rack.4.Repeat with the remaining scallops in small batches.TIPDon't crowd the pot — frying in small batches keeps the oil temperature from crashing, so the scallops turn out crisp, not greasy. - other · ~3 min
Toast the buns.
1.Heat a large skillet or griddle over medium heat.2.Spread butter on the outer sides of each split-top bun.3.Place the buns buttered-side down in the skillet and toast until golden and crisp, about 1-2 minutes. - assemble · ~2 min
Assemble the fried scallop rolls.
1.Line each toasted bun with a large lettuce leaf.2.Spoon a generous amount of the chilled tartar sauce into the bottom of the bun.3.Nestle 4-5 crispy fried scallops into each bun.4.Serve immediately, with lemon wedges on the side if you like.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat scallops bone-dry before dredging — any moisture will steam the coating and ruin crispness.
- 2Use a deep-fry thermometer to keep oil at a steady 350°F; temperature drops cause greasy scallops.
- 3Fry in small batches of 4-5 scallops to avoid crowding and maintain consistent heat.
- 4Toast the split-top buns on both sides for a sturdy base that won't get soggy from the sauce.
- 5Chill the tartar sauce for at least 1 hour before serving to let the flavors meld.
- 6For ultimate crunch, use panko breadcrumbs and cornstarch in the coating — they stay crispy longer than standard breadcrumbs.
Adapt it for your goals.
Gluten-free
Swap all-purpose flour for a 1:1 gluten-free flour blend and use gluten-free panko. The cornstarch stays the same. Perfect for gluten-sensitive diners without sacrificing crunch.
low oil / air fryerLow-oil / air fryer
Instead of deep-frying, spray the breaded scallops with oil and cook in an air fryer at 375°F for 8-10 minutes, flipping once. Less oil, less mess, but still crispy — ideal for healthier weeknight dinners.
spicy remouladeSpicy remoulade
Replace the classic tartar sauce with a quick remoulade: mix mayo with 1 tsp hot sauce, 1/2 tsp smoked paprika, 1 tsp Dijon mustard, and chopped pickles. Adds smoky, spicy depth for those who like heat.
surf and turf rollSurf-and-turf roll
Add 3-4 slices of crispy bacon per roll alongside the scallops. The salty, smoky bacon contrasts beautifully with the sweet scallops and creamy tartar sauce — a hearty upgrade for meat lovers.
Why this is on our healthy list.
High in Lean Protein
Scallops are a low-fat source of high-quality protein, essential for muscle repair and satiety, without the heavy calories of red meat.
Rich in Selenium
Scallops provide selenium, a trace mineral important for thyroid function and protecting cells from oxidative damage.
Source of Vitamin B12
Scallops are naturally high in vitamin B12, which supports nerve health and red blood cell formation — important for energy levels.
Low in Saturated Fat
When fried properly and drained on paper towels, the scallops themselves contain very little saturated fat, making this a lighter indulgence compared to many fried seafood dishes.
Frequently asked questions
Yes, but thaw them overnight in the refrigerator and pat them extremely dry with paper towels — excess moisture from frozen scallops can cause the batter to slide off during frying.
