Breaded Sea Scallops Recipe
Breaded Sea Scallops Recipe photo by Taste of Home
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Breaded Sea Scallops Recipe

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4.5 7 12
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I never liked seafood until my husband urged me to try scallops, and now I love them. He says my breaded version is the best he's ever had. A tip I learned was to put them on a paper-towel-topped plate to soak up excess oil. —Martina Preston, Willow Grove, Pennsylvania
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings


  • 1 large egg
  • 1/3 cup mashed potato flakes
  • 1/3 cup seasoned bread crumbs
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 sea scallops (about 3/4 pound)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1 tablespoon canola oil

Nutritional Facts

3 scallops: 454 calories, 23g fat (9g saturated fat), 164mg cholesterol, 1262mg sodium, 33g carbohydrate (2g sugars, 2g fiber), 28g protein.


  1. In a shallow bowl, lightly beat egg. In another bowl, toss potato flakes and bread crumbs with salt and pepper. In a third bowl, toss scallops with flour to coat lightly. Dip in egg, then in potato mixture, patting to adhere.
  2. In a large skillet, heat butter and oil over medium heat. Add scallops; cook until golden brown and scallops are firm and opaque, 2-3 minutes per side. Yield: 2 servings.
Originally published as Breaded Sea Scallops in Quick Cooking July/August 2005 , p27

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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elaineae User ID: 3082225 58525
Reviewed Jan. 1, 2013

"This is one of the best scallop recipes I've tried. Without using all the butter that most recipes call for."

a642483 User ID: 3027293 54175
Reviewed Mar. 16, 2012

"This was a good recipe! Love scallops but my husband doesn't so this was good for me - leftovers for lunch were just as good. Thanks for sharing!"

juliesprincess User ID: 1363224 62143
Reviewed Jul. 11, 2011

"This was amazing!

My husband said it was the best fish I've fixed in a really long time. The kids really liked it, too.
I used flounder instead of scallops.
The breading is very flavorful.
I did have to keep adding oil, though."

brazenlove User ID: 5575037 134849
Reviewed Dec. 1, 2010

"I don't know why but they stick in the pan... the flavor was okay though but my husband is not that fond of sea scallops."

susanm User ID: 285468 69403
Reviewed Mar. 21, 2010

"Very Very Good!"

has0151 User ID: 4470560 103913
Reviewed Mar. 6, 2010

"This is our favorite treat of all time!"

mrs_h User ID: 3544768 206115
Reviewed Dec. 31, 2008

"These are so good! I think they're more of an appetizer though, but that's just my opinion."

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