Fried Scallop Roll
Crispy, golden-fried sea scallops piled high into a buttery, toasted split-top bun. This New England classic is a taste of summer, ready in under 30 minutes for a simple and incredibly satisfying meal.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare Scallops and Batter
- b.Using paper towels, pat the sea scallops completely dry. This step is crucial for a crispy coating.
- c.In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1 tsp of the salt, black pepper, and paprika.
- d.Slowly whisk in the milk until you have a smooth batter with the consistency of thin pancake batter. Let it rest for 5-10 minutes.
- 2
Step 2
- a.Heat Oil and Toast Buns
- b.Pour the vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of at least 2 inches. Heat over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
- c.While the oil heats, brush the flat outer sides of the hot dog buns with melted butter.
- d.Toast the buns in a non-stick skillet over medium heat for 1-2 minutes per side, until golden brown and crisp. Set aside.
- 3
Step 3
- a.Fry the Scallops
- b.Once the oil is at temperature, work in batches. Dip each dry scallop into the batter, allowing any excess to drip off.
- c.Carefully lower the battered scallops into the hot oil, frying 6-8 at a time to avoid overcrowding the pot.
- d.Fry for 2-3 minutes, turning once, until they are deep golden brown and cooked through.
- e.Use a slotted spoon or spider strainer to transfer the fried scallops to a wire rack to drain. Immediately sprinkle with the remaining 1/4 tsp of salt.
- 4
Step 4
- a.Assemble and Serve
- b.Generously pile the hot, crispy scallops into the toasted buns.
- c.Serve immediately with lemon wedges for squeezing over the top and tartar sauce for dipping or drizzling.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure scallops are completely dry before battering; moisture will prevent the coating from sticking and make it less crispy.
- 2Maintaining the oil temperature is key. If it's too low, the scallops will be greasy; if too high, they'll burn before cooking through.
- 3Do not overcrowd the pot when frying. This lowers the oil temperature and results in soggy scallops. Fry in at least two batches.
- 4For the best texture, serve the scallop rolls immediately. The crispy coating will soften as it sits.
- 5A wire rack is better than paper towels for draining because it allows air to circulate, keeping the bottom of the scallops from getting soggy.
- 6If you don't have a deep-fry thermometer, test the oil by dropping a small amount of batter into it. If it sizzles and turns golden in about 30 seconds, the oil is ready.
Adapt it for your goals.
Seasoning
Add 1 teaspoon of Old Bay seasoning to the flour mixture for a classic coastal flavor.
Spice LevelSpice Level
For a spicy kick, add 1/4 to 1/2 teaspoon of cayenne pepper to the batter.
Cooking MethodCooking Method
For a lighter version, skip the batter. Toss the dry scallops in seasoned flour, spray with oil, and air fry at 400°F (200°C) for 6-8 minutes, flipping halfway.
BunBun
If you can't find New England-style buns, a soft brioche roll or potato roll makes a delicious substitute.
Why this is on our healthy list.
Rich in Lean Protein
Scallops are an excellent source of high-quality, low-fat protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy metabolism.
Source of Omega-3 Fatty Acids
Scallops provide beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation, lowering blood pressure, and improving cholesterol levels.
Packed with B-Vitamins
They are a good source of Vitamin B12, which is vital for neurological function, DNA synthesis, and the formation of red blood cells, helping to prevent anemia.
Rich in Minerals
Scallops contain important minerals like selenium, zinc, and magnesium, which support immune function, thyroid health, and bone density.
Frequently asked questions
A single Fried Scallop Roll contains approximately 650-750 calories, depending on the size of the scallops and the amount of oil absorbed during frying. This includes the bun and a serving of tartar sauce.