Crumbed Scallops


  • 750g scallop meat
  • Plain flour seasoned with salt and pepper
  • 2 eggs, beaten with 2 tbsp. water
  • Cornflake or bread crumbs to coat
  • 90gr butter
  • 3 tbsp. oil
  • Lemon wedges and tartare sauce to serve


  1. Pat scallops dry with a paper towel.
  2. Roll in seasoned flour and shake off excess.
  3. Dip in the egg mixture and then roll in crumbs.
  4. Chill for 10-15 minutes to chill the crumbs.
  5. Heat butter and oil in a large heavy-based frying pan.
  6. Add scallops without crowding the pan – you will probably have to cook them in batches.
  7. Fry over moderate heat for 2 minutes; each side or until crumbs are golden.
  8. Be careful not to overcook.
  9. Drain each batch on paper towels and keep warm on a baking tray in a slow oven.

Serve with lemon wedges and tartare sauce.

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