Crispy Panko Crusted Sea Scallops

WANT TO SAVE THIS RECIPE?

There’s something undeniably elegant about perfectly seared scallops, but when you introduce a golden, crispy panko crust into the mix—well, you’ve just elevated dinner to gourmet status without breaking a sweat. I’ve always loved the clean, buttery flavor of fresh sea scallops, but what really wins me over with this recipe is the satisfying contrast between the delicate interior and the crunch from the panko coating. It’s the kind of texture and flavor combo that gets rave reviews every single time.

Whether I’m hosting a dinner party or just cooking something special for myself on a weeknight, these Crispy Panko Crusted Sea Scallops never disappoint. They’re quick to prepare, incredibly flavorful, and look like a plate from a fine restaurant. And when served over a light lemon butter sauce or next to some garlicky asparagus—absolute magic.

---

Why You’ll Love This Crispy Panko Crusted Sea Scallops Recipe

• Crispy exterior with tender, sweet scallop inside
• Fast and easy—ready in under 30 minutes
• Restaurant-quality dish made at home
• Versatile—serve as an appetizer or main dish
• Pairs beautifully with light vegetables or creamy sauces
• Perfect for impressing guests with minimal effort

---

Ingredients for This Crispy Panko Crusted Sea Scallops Recipe

The magic of this dish lies in a handful of simple, purposeful ingredients. Each one plays a role in bringing out the best in the scallops—enhancing texture, locking in moisture, or building flavor that complements the natural sweetness of the seafood.

• Sea Scallops
  The star of the show. Look for large, dry-packed sea scallops—they sear better and have no added moisture, giving you that golden crust we all crave.
• Panko Breadcrumbs
  Japanese-style breadcrumbs give that signature light and crispy crunch that regular breadcrumbs just can’t match. They’re key to the irresistible crust.
• Garlic Powder
  Adds a subtle depth and savory background flavor to the crust without overpowering the delicate scallops.
• Salt and Black Pepper
  Essential seasonings that balance and enhance the natural brininess of the scallops.
• All-Purpose Flour
  Used as the base layer before the egg dip to help the coating stick better.
• Egg
  Acts as the binding layer that ensures the panko adheres well to the scallops.
• Butter
  Adds richness and helps with browning the breadcrumbs for that golden, flavorful crust.
• Olive Oil
  A neutral fat that mixes with the butter for pan-frying, helping prevent the butter from burning while still adding great flavor.
• Fresh Chives (optional for garnish)
  A finishing touch for color and a mild onion-like brightness that complements the scallops.

---

Step 1: Prep the Scallops

Start by patting the sea scallops dry with paper towels. This is crucial—removing excess moisture ensures they sear and crisp up properly rather than steam in the pan. If any scallops have the small side muscle still attached, gently pull it off and discard.

---

Step 2: Set Up the Breading Station

Prepare three shallow bowls. In the first, add all-purpose flour with a pinch of salt and pepper. In the second, beat one egg. In the third, mix panko breadcrumbs with garlic powder, a touch of salt, and more pepper.

---

Step 3: Bread the Scallops

Dredge each scallop lightly in the flour, then dip it into the beaten egg, and finally press it into the panko mixture, coating all sides evenly. Set the breaded scallops aside on a plate while you finish the rest.

---

Step 4: Heat the Pan

In a large skillet over medium-high heat, add equal parts butter and olive oil. The butter adds flavor, and the olive oil prevents it from burning. Wait until the mixture is hot and shimmering.

---

Step 5: Sear the Scallops

Place the scallops in the pan without overcrowding. Cook for about 2 to 3 minutes per side, until golden brown and crispy. Flip carefully with tongs or a thin spatula to avoid disturbing the crust.

---

Step 6: Rest and Plate

Transfer the scallops to a paper towel-lined plate to rest briefly. This helps maintain that crisp texture. Plate them over your choice of sauce or vegetables, and garnish with fresh chopped chives if desired.

---

How Long to Cook the Crispy Panko Crusted Sea Scallops

Cooking sea scallops is all about precision—they’re quick and easy, but timing is everything.

• Each side needs just 2 to 3 minutes over medium-high heat. You’re aiming for a deep golden crust while the inside remains tender and just barely opaque.
• Total cook time is about 5 to 6 minutes, depending on the size of the scallops. Overcooking will lead to rubbery texture, so keep an eye on them as they turn golden.

---

Tips for Perfect Crispy Panko Crusted Sea Scallops

• Dry scallops thoroughly: Moisture is the enemy of crispiness. Pat them dry before breading and again right before searing.
• Use “dry” scallops (not soaked in preservatives or brine): These sear better and have cleaner flavor.
• Don’t overcrowd the pan: Give each scallop room so they sear, not steam.
• Combine butter and oil: Butter gives flavor and richness, while olive oil raises the smoke point to avoid burning.
• Preheat the pan fully: Wait until the oil-butter mix shimmers—this is your signal the pan is ready.
• Flip once, gently: Let them develop that golden crust before turning.
• Serve immediately: Scallops lose their crisp quickly—get them to the table while still hot.

---

Watch Out for These Mistakes While Cooking

Even though scallops cook fast and the recipe is straightforward, a few missteps can get in the way of that perfect bite. Here’s what to avoid:

• Using wet scallops: If they’re not labeled “dry-packed,” they’ve likely been soaked in a brine, which makes searing almost impossible.
• Skipping the drying step: Any residual moisture will steam the scallops instead of crisping them—take a minute to pat them down thoroughly.
• Pan not hot enough: If your pan isn’t properly preheated, the scallops won’t form a golden crust, and the panko can get soggy.
• Flipping too soon: Let them sit undisturbed for a couple of minutes to form that crust—resist the urge to peek!
• Overcrowding the pan: This causes steaming. Work in batches if needed.
• Overcooking: Scallops become rubbery very quickly—watch them closely.
• Under-seasoning: Panko alone is bland—season your flour and breadcrumb mix well.
• Using too much oil or butter: The scallops should be shallow-fried, not floating in oil.

---

What to Serve With Crispy Panko Crusted Sea Scallops?

Pairing sides with scallops is all about balancing richness and freshness. These crispy gems go well with light vegetables, bright sauces, or creamy carbs.

Roasted Asparagus

Crisp, earthy, and easy to roast while the scallops cook. Just olive oil, salt, and pepper.

Lemon Butter Sauce

A silky, tangy sauce drizzled on the plate or over the scallops enhances their natural sweetness.

Creamy Mashed Potatoes

Soft, buttery mash complements the crispy exterior with a comforting texture contrast.

Herbed Quinoa

Light, nutty, and subtly flavored—quinoa adds a healthy touch without overpowering the scallops.

Arugula Salad with Citrus Vinaigrette

Peppery greens and a bright dressing help cut through the richness.

Angel Hair Pasta with Olive Oil & Garlic

A simple pasta tossed in oil, garlic, and parsley is a great neutral base.

Grilled Corn with Chili Butter

Sweet, slightly charred corn adds smoky contrast and color to the plate.

Crusty Artisan Bread

Mop up every bit of sauce and savor the scallops with a rustic bite of bread.

---

Storage Instructions

Crispy Panko Crusted Sea Scallops are truly best enjoyed fresh, but if you do have leftovers, here’s how to store them without sacrificing too much quality:

• Refrigerator: Store any leftover scallops in an airtight container lined with a paper towel to absorb excess moisture. Keep them refrigerated for up to 2 days.
• Reheating: To maintain some crispiness, reheat the scallops in a hot skillet with a tiny bit of oil for about 1–2 minutes per side. Avoid microwaving—they’ll turn rubbery and lose their crust.
• Freezing: Not recommended. Scallops tend to become tough and watery when frozen and thawed after cooking, especially when breaded.

Tip: If you know you’ll have leftovers, consider only breading and cooking as many scallops as you plan to eat immediately.

---

Estimated Nutrition

Here’s a general breakdown per serving (assuming a serving is about 4 large scallops):

• Calories: ~280
• Protein: ~24g
• Fat: ~15g
• Carbohydrates: ~12g
• Fiber: ~1g
• Sugar: ~1g
• Cholesterol: ~55mg
• Sodium: ~380mg

Note: These values can vary depending on the exact amount of oil, butter, and breading used. For a lighter version, you can reduce the amount of butter or use an air fryer for cooking!

---

Frequently Asked Questions

How do I know when scallops are fully cooked?

Scallops are done when they turn opaque and feel slightly firm to the touch. They should still have a bit of bounce—not hard or rubbery.

Can I make Crispy Panko Crusted Sea Scallops in the oven?

Yes! Bake at 400°F (200°C) on a parchment-lined baking sheet for about 12–15 minutes, flipping once halfway. Use a light spray of oil to help the panko crisp up.

Can I air-fry these scallops?

Absolutely. Set your air fryer to 400°F (200°C) and cook for 8–10 minutes, turning once. Spray the breaded scallops lightly with oil to help them brown beautifully.

What if I can’t find panko breadcrumbs?

You can substitute regular breadcrumbs, but the texture won’t be as light and crispy. Another option is crushing up unsweetened cornflakes for a crunchy alternative.

How can I prevent the panko from falling off?

Make sure you follow the breading steps carefully: flour first (to dry and help stick), then egg (for binding), and then panko. Press the panko firmly onto the scallops before frying.

Can I prepare the scallops ahead of time?

You can bread the scallops a few hours in advance. Keep them covered in the fridge and fry them just before serving to maintain crispiness.

Are bay scallops okay for this recipe?

Bay scallops are smaller and cook much faster. They might not bread as nicely as large sea scallops, but they could work if you adjust the cooking time (just 1 minute per side).

What’s the best pan to use for cooking?

A heavy-bottomed skillet, like a stainless steel or cast-iron pan, gives the best sear and even heat distribution for a crispy crust.

---

Conclusion

Crispy Panko Crusted Sea Scallops are one of those magical dishes that feel indulgent yet come together with stunning simplicity. From the tender, buttery inside to the crackling golden exterior, each bite delivers a perfect balance of flavor and texture. Whether you’re looking for a quick but impressive dinner idea, a delicious seafood starter, or simply a new addition to your easy recipe arsenal, this dish covers all the bases. And the best part? With just a few pantry staples and a handful of fresh scallops, you can create a restaurant-worthy meal right in your own kitchen.

---

Print