Ingredients:

  • 1 lb (450 g) large, dry-packed sea scallops
  • 1 tsp (5 g) fine sea salt (for seasoning)
  • 1/2 tsp (2.5 g) black pepper
  • 1/2 cup (60 g) all-purpose (plain) flour
  • 1 Tbsp (15 ml) smoked paprika
  • 2 large eggs
  • 1 Tbsp (15 ml) cold water
  • 2 cups (120 g) Panko breadcrumbs (Japanese style)
  • 4 cups (1 litre) neutral oil (canola, vegetable, or peanut) for deep frying
  • 1/2 cup (120 g) high-quality mayonnaise
  • 1 small clove garlic, finely minced or grated
  • 1 Tbsp (15 ml) fresh lemon juice
  • 1 Tbsp (5 g) fresh dill, finely chopped
  • Pinch of fine sea salt (for aioli)

Instructions:

  1. Pat the scallops aggressively dry using paper towels. This is crucial for a crisp coating. Season the dry scallops evenly with salt and pepper.
  2. In the first shallow bowl, combine the flour and smoked paprika. In the second bowl, whisk the eggs and cold water thoroughly (the egg wash). Place the Panko breadcrumbs in the third bowl.
  3. Take one scallop at a time and follow the standard triple-dredge method: 1. Flour (shake off excess). 2. Egg Wash (let excess drip off). 3. Panko (press firmly for full coverage). Place the coated scallops on a wire rack over a baking sheet. Chill in the freezer for 10-15 minutes to ensure the coating adheres firmly.
  4. Whisk together all aioli ingredients (mayonnaise, garlic, lemon juice, dill, and salt) in a small bowl. Taste and adjust seasoning or add more lemon for brightness. Chill until ready to serve.
  5. Pour the neutral oil into a heavy pot or Dutch oven. Heat the oil to exactly 375°F (190°C), using a kitchen thermometer. Gently lower 4–5 scallops into the hot oil using tongs. Do not overcrowd the pot. Fry the scallops for 2–3 minutes total until they are a deep, uniform golden brown.
  6. Carefully remove the scallops and immediately place them on a wire rack (not paper towels) to drain excess oil. Season lightly with salt straight out of the fryer. Repeat with remaining batches, allowing the oil to recover to 375°F (190°C) between batches. Serve immediately while piping hot with the chilled Lemon-Dill Aioli.