Oven Fried Scallops

These oven-fried scallops deliver that golden, crunchy coating you’d expect from deep frying, but they bake in a screaming hot oven instead. No oil, no splatter, no heavy feeling after dinner. A quick soak in buttermilk helps the breadcrumb coating stick while adding a subtle tang to the scallops.

The 15-minute buttermilk marinade does more than just act as glue. The acid in the buttermilk gently tenderizes the scallops and seasons them from the inside. It’s a short soak, but it makes a real difference in both flavor and texture.

Baking at 500°F is aggressive on purpose. That blast of heat crisps the crumb coating fast before the scallops have time to overcook and turn rubbery. Five minutes is all they need. Scallops go from tender to chewy in the blink of an eye, so watch them closely.

Pro Tips

• Pat scallops dry before the buttermilk soak if they seem wet. Excess surface moisture dilutes the buttermilk and weakens the coating.
• Press the breadcrumbs firmly onto each scallop so the coating adheres. Loose crumbs fall off in the oven.
• Flip once during baking for even browning on both sides.
• Corn flake crumbs make an excellent substitute for breadcrumbs with an even crunchier, lighter texture.

Variations

• Add a pinch of cayenne or Old Bay to the breadcrumb mixture for a spiced version.
• Serve with a lemon-caper aioli or cocktail sauce for dipping.
• Use this same technique with large shrimp for oven-fried shrimp.