Garlic Parmesan Fried Scallop Skewers

Serves 4 · 25 min prep · 15 min cook

Ingredients

• 1.5 lb large sea scallops
• 1.5 cups panko breadcrumbs
• 3/4 cup grated Parmesan cheese
• 2 tsp garlic powder
• 1 tsp dried Italian seasoning
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 cups neutral oil for frying
• 8 wooden or metal skewers
• 3 tbsp melted butter
• 3 cloves minced fresh garlic
• 3 tbsp chopped fresh parsley
• 1 lemon lemon wedges

Instructions

1. 1If using wooden skewers, soak them in water for at least 20 minutes so they do not burn. Pat scallops completely dry and season both sides with salt and pepper.
2. 2Set up a breading station: flour in one shallow bowl, beaten eggs in a second, and a mixture of panko, grated Parmesan, garlic powder, and Italian seasoning in a third.
3. 3Dredge each scallop lightly in flour, dip in egg, then press firmly into the panko-Parmesan mixture so every surface is well coated. Place breaded scallops on a sheet pan.
4. 4Thread 3–4 breaded scallops onto each skewer, leaving a little space between them for even frying and crisp edges.
5. 5Heat oil in a wide, deep skillet to 350°F. Carefully lower skewers into the oil in batches of 2–3 so they are not crowded.
6. 6Fry 2–3 minutes per side, turning once with tongs, until the coating is deep golden brown and very crisp and the scallops are just opaque in the center. Transfer to a wire rack.
7. 7While the last batch fries, melt butter in a small saucepan over low heat, add minced garlic, and cook 30–45 seconds until fragrant but not browned. Stir in chopped parsley.
8. 8Brush the hot garlic-parsley butter generously over the fried scallop skewers the moment they come out of the oil so it soaks into the crust.
9. 9Arrange skewers on a platter with lemon wedges. Serve immediately as a shareable appetizer or light main so the Parmesan crust stays crunchy and the scallops sweet and juicy.