Scallop Roll
Sweet, tender scallops lightly fried until golden and tucked into a buttered, toasted split-top bun with crisp lettuce and a tangy lemon-herb mayo. A New England seaside favorite that brings the clam shack experience right to your kitchen in under 30 minutes.
For 4 servings
- prep
Pat the scallops thoroughly dry.
Remove the small tough side muscle from each scallop if still attached. Lay scallops on paper towels and press gently to absorb all surface moisture. Dry scallops brown better.
- mix
Make the lemon-herb mayo.
1.In a small bowl, stir together 3 tbsp mayonnaise, 1 tbsp lemon juice, 1 tbsp finely chopped parsley, and the minced celery stalk.2.Mix until smooth and refrigerate until ready to use. - prep
Combine the dredge mix.
1.In a medium bowl, whisk together 0.5 cup all-purpose flour, 0.25 cup cornmeal, 0.25 tsp salt, 1 pinch black pepper, and 1 pinch smoked paprika.TIPThe cornmeal adds a delicate crunch that contrasts beautifully with the tender scallop. - prep
Dredge the scallops.
Toss the dry scallops in the flour-cornmeal mixture, pressing gently to coat all sides. Shake off excess flour and transfer to a plate in a single layer.
- fry · ~8 min
Shallow-fry the scallops until golden.
1.Pour 1 cup oil into a large skillet and heat over medium-high heat until shimmering (around 350°F / 175°C).2.Carefully place scallops in a single layer, leaving space between each piece. Cook in batches if needed.3.Fry 2 minutes per side until deep golden brown and just cooked through.4.Transfer to a wire rack to drain.TIPDon't overcrowd the pan — the oil temperature drops and the scallops steam instead of fry. - other · ~3 min
Toast the split-top buns.
1.Spread softened butter on the outer sides of each split-top bun.2.Place buns in a dry skillet or griddle over medium heat, buttered side down.3.Toast until golden and crisp, about 1-2 minutes per side. - assemble
Assemble the scallop rolls.
1.Spread a generous spoonful of lemon-herb mayo inside each toasted bun.2.Line with a leaf of crisp lettuce.3.Nestle 4-5 fried scallops into each bun, piling them high. - serve
Serve immediately with lemon wedges.
Plate each roll with an extra lemon wedge on the side. These are best eaten hot, while the scallops are crisp and the bun is warm.
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 steams the coating and prevents crisp browning.
- 2Use a thermometer to keep frying oil at 350°F; if too cool, scallops absorb oil and turn greasy.
- 3Cook scallops in a single layer with space between each; overcrowding drops oil temperature and causes steaming.
- 4For extra-crisp coating, let dredged scallops rest 5 minutes on a wire rack before frying.
- 5Toast the split-top buns on the flat sides only — this recreates the classic New England clam shack look and texture.
- 6Make the lemon-herb mayo up to a day ahead; flavors meld and deepen in the fridge.
Adapt it for your goals.
Gluten-free
Substitute all-purpose flour with a 1:1 gluten-free flour blend and use certified gluten-free cornmeal. The coating stays crisp and the flavor remains identical. Ideal for celiac or gluten-sensitive diners.
spicySpicy
Add 1/4 teaspoon cayenne pepper and 1/2 teaspoon chili powder to the dredge mix. The heat cuts through the rich mayo and sweet scallop, for those who want a kick.
air fryerAir-fryer
Spray dredged scallops with oil and air-fry at 400°F for 6-8 minutes, flipping halfway. A lighter, lower-oil alternative that still yields a crunchy coating.
Why this is on our healthy list.
Lean Protein Source
Sea scallops are naturally low in saturated fat and provide high-quality protein that supports muscle repair and satiety.
Rich in Selenium
Scallops are an excellent source of selenium, a mineral that acts as an antioxidant and supports thyroid function.
Contains Vitamin B12
Scallops supply vitamin B12, essential for nerve health and red blood cell production, in a single serving.
Frequently asked questions
Yes, but reduce frying time to 1-1.5 minutes per side since they are smaller and cook faster, or they will become rubbery.
