Deep-Fried Sea Scallops Recipe

Deep-fried sea scallops (Hotate in Japanese) are large sea scallops breaded with Panko crumbs and deep-fried, renowned for its crispy coating and juicy, sweet interior, commonly savored in izakaya bars and seafood restaurants across Japan.

Hotate scallops, a type of bivalve shellfish, enjoy particular popularity in Japan due to their distinctive shell shape and sweet flesh. Predominantly harvested in the waters surrounding Hokkaido, the northern island of Japan, Hokkaido-produced scallops are highly regarded for their quality and sold as prized gourmet ingredients. Hotate are shucked to extract the meat from the shell and are used in various dishes, whether enjoyed raw as sashimi or sushi, grilled, pan-fried in butter, or deep-fried as in this recipe.

To preserve the juicy and sweet meat inside the crispy Panko coating, it’s important to manage the oil temperature and avoid overcooking. Like Ebi Fry (deep-fried shrimp), fried sea scallops are often served with lemon wedges or accompanied by tartar sauce, but it’s also pairs well with Tonkatsu sauce. While Hotate may not be an everyday ingredient due to its price, fried sea scallops are a perfect option for special occasions. If you find good looking Hotate, give this dish a try. It’s so delicious that you won’t regret it!