Fried Scallops

Instructions

1. Prepare the scallops
   Rinse the scallops under cold water and pat thoroughly dry with paper towels. Remove the small side muscle if still attached. Season lightly with salt and let sit at room temperature for 5 minutes.
2. Set up breading station
   Create a breading station with three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder and paprika. If using cayenne, add it to the breadcrumb mixture.
3. Bread the scallops
   Dredge each scallop first in the flour mixture, shaking off excess. Then dip into the beaten eggs, allowing excess to drip off. Finally, coat thoroughly in the seasoned breadcrumb mixture, pressing gently to adhere.
4. Heat the oil
   In a large, heavy-bottomed skillet or Dutch oven, heat oil to 350°F (175°C). Use enough oil to reach about 1/2 inch depth. Test readiness by dropping in a breadcrumb - it should sizzle immediately.
5. Fry the scallops
   Carefully place breaded scallops in the hot oil, working in batches to avoid overcrowding. Fry for about 2 minutes per side until golden brown and crispy. The interior should be opaque and reach 125°F (52°C).
6. Drain and season
   Remove fried scallops with a slotted spoon and transfer to a plate lined with paper towels. Immediately sprinkle with a light dusting of salt while still hot.
7. Serve
   Arrange scallops on a serving platter, drizzle with fresh lemon juice, and garnish with chopped parsley. Serve immediately while hot and crispy, with lemon wedges on the side.