04/02/2026
Popcorn Scallops! Here’s how I turn these little bay scallops into a delicious pub classic without a 3-step breading process! Served with a tangy cocktail aioli dip, these are the perfect appetizer for any seafood-lover!
Popcorn Scallops with Cocktail Aioli
Hands on time: 15 minutes
Total Time: 35 minutes
Makes: 6 servings
Ingredients:
1/2 cup all-purpose flour
1 tsp baking powder
1 tsp Old Bay seasoning
1/2 tsp garlic powder
1/2 tsp each of sea salt and freshly cracked black pepper
400 g bay scallops, thawed and rinsed (tip: do not dry)
2 cups canola oil (for frying)
Extra Old Bay seasoning
Cocktail Aioli:
1/4 cup mayonnaise
2 Tbsp ketchup
1 Tbsp prepared horseradish
1 Tbsp Chopped parsley or chives
In a medium bowl, whisk together flour, baking powder, Old Bay seasoning, garlic powder, sea salt and black pepper. Add scallops; toss to coat. Set aside for 20 minutes, tossing every 5 minutes.
In a bowl, combine mayonnaise, ketchup, horseradish and parsley (or chives). Mix to combine. Set aside.
In a medium heavy bottom pot or skillet, heat the canola oil to 375F (Tip: The oil must be hot as you want these to cook quickly and not overcook). Working in two batches, fry scallops, swirling pot occasionally and flipping scallops, until golden brown, about 2-3 minutes. Transfer to a paper-towel lined plate to drain. Sprinkle lightly with additional seasoning.
Serve popcorn scallops with dipping sauce and cocktail toothpicks.
