Breaded Scallops vs. Scallops in Batter: The Deep-Fried Delicacy Showdown

Seafood lovers, rejoice! If you’re a fan of scallops and can’t resist the allure of deep-fried goodness, you’ve probably come across two mouthwatering options: breaded scallops and scallops in batter. These delectable dishes offer distinct flavors, textures, and experiences. In this blog post, we’ll explore the key differences between breaded scallops and scallops in batter, both of which can be deep-fried. So, let’s dive into this culinary showdown and discover which one satisfies your seafood cravings the most.

1. The Coating: Breaded Scallops

Breaded scallops are as simple as they sound. They involve coating the scallops in a layer of breadcrumbs, often mixed with various seasonings to add flavor. The breadcrumbs can be plain or seasoned, depending on your preference. Here’s what sets them apart:

Texture: The breading on scallops tends to be crisp and slightly crunchy, with a satisfying contrast to the tender interior of the scallop.

Flavor Profile: The flavor comes from the breadcrumbs and any seasonings added to them. This option allows you to customize the flavor profile to your liking, from classic and savory to spicy or herb-infused.

2. The Coating: Scallops in Batter

Scallops in batter involve dipping the scallops into a liquid batter before deep-frying. The batter typically consists of a mixture of flour, liquid (such as water, milk, or beer), and various seasonings. Here’s what you can expect:

Texture: The batter creates a light, airy, and crispy shell around the scallops. It’s known for its ability to puff up during frying, resulting in a delicate, crunchy exterior.

Flavor Profile: The flavor in scallops in batter primarily comes from the seasoning in the batter itself. Depending on the recipe, this can be a neutral canvas or a burst of savory, zesty, or even slightly sweet flavors.

3. Cooking Method and Presentation

Both breaded scallops and scallops in batter are typically deep-fried to achieve their delightful texture and taste. Deep-frying allows the scallops to cook quickly while maintaining their tenderness on the inside. When it comes to presentation, both options are often served as bite-sized pieces, making them perfect for snacking, appetizers, or main courses.

4. Versatility and Customization

The choice between breaded scallops and scallops in batter also depends on how you want to customize your dish. Breaded scallops are versatile, allowing you to control the breadcrumb coating and seasoning, resulting in endless possibilities. Scallops in batter, on the other hand, offer a more uniform and delicate exterior, with the flavor primarily dictated by the batter’s seasoning.

5. Pairing and Sides

When deciding between the two, consider what you’d like to pair with your scallops. Breaded scallops often go well with classic sides like coleslaw, fries, or a light salad. Scallops in batter may pair beautifully with dipping sauces, such as tartar sauce or aioli, and can be served with mashed potatoes or seasonal vegetables.

 Which One to Choose?

The choice between breaded scallops and scallops in batter ultimately comes down to personal preference. If you enjoy a crispy, crunchy coating with customizable flavor, breaded scallops may be your top pick. On the other hand, if you prefer a light, airy, and delicate shell with a flavorful batter, then scallops in batter might be the way to go.

Both options have their unique qualities and can be incredibly satisfying when deep-fried to perfection. Whichever you choose, you’re in for a delightful seafood experience that tantalizes your taste buds and leaves you craving more. So, next time you’re at a seafood restaurant or in your own kitchen, give both a try and discover which one tickles your fancy and satisfies your seafood cravings the most. Enjoy your delicious culinary journey!

A very generous thank you to  Logan’s Daily Catch for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you.

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Deep Fried Breaded Scallops

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  • Author: The kilted Chef
  • Yield: Serves 2-4 1x


Units Scale
  • 1 lb fresh scallops
  • 1/2 cup all purpose flour
  • 2 eggs, lightly beaten
  • 1/2 cup bread crumbs
  • oil for frying, canola or vegetable


  1. Heat oil in a fryer to a temperature of 350-360 degrees.
  2. Remove the bits from the scallops, this is a small piece of muscle found on the side of the scallops.
  3. Dry the scallops thoroughly, is they are wet the breading will not stay on.
  4. dredge the scallops one at a time in the flour, shaking off any access.
  5. Dip the scallop in the egg letting any excess fall away.
  6. Finally roll the scallop in the bread crumbs.
  7. Once all of the scallops have been breaded add them to the fryer being careful not to overcrowd them.
  8. Fry until the scallop floats then turn so that  both sides are golden brown.
  9. Remove the scallop to a plate lined with paper towel.
  10. Serve with dill remoulade, fresh lemon and side of your choice such as air fryer french fries and coleslaw.
  • Category: seafood, entree, recipes