Dinner

Scallop Fritters with Spicy Mayo-Dill Sauce Recipe

ByHarry Bern January 9, 2026January 9, 2026

Introduction

These scallop fritters are a delightful blend of crispy, savory, and subtly spiced flavors that make for an irresistible appetizer or snack. Lightly fried to golden perfection, they come with a tangy, creamy sauce that complements the sweet scallops beautifully. Perfect for entertaining or a special treat at home.

A white plate holds seven golden-brown, crispy fried fritters, each with a rough and crunchy texture speckled with green herbs and small white pieces. The fritters are arranged around a small white bowl filled with a creamy, light orange sauce that has visible flecks of herbs and spices, topped with a small sprig of fresh green dill. To the right of the bowl, there are three wedges of bright yellow lemon placed on the plate. The plate is lined with crumpled white parchment paper, and the background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup all purpose flour
1/3 cup corn flour
1/2 cup milk (plus 3 tbsp)
1 egg
1/2 tbsp fish sauce
1/2 tsp garam masala
1 tbsp smoked paprika
1/2 tsp cane sugar
1/2 tsp black pepper
1.5 tsp seasoned salt
3/4 tsp baking soda
1 cup scallions, chopped
1 lb scallops, chopped small
Olive oil (for frying)
Flaky salt
1/4 cup mayo
2.5 tbsp sour cream
1.5 tbsp salsa macha (or chili crisp)
3 tbsp dill
1 tbsp agave syrup
Lemon, to taste
Salt and pepper, to taste

Instructions

Step 1: In a large bowl, mix together the all purpose flour, corn flour, garam masala, smoked paprika, cane sugar, black pepper, seasoned salt, and baking soda. Make a well in the center.
Step 2: Add the egg, 1/2 cup milk, and fish sauce to the well. Stir everything together until well combined.
Step 3: Fold in the chopped scallops and scallions gently to combine without overmixing.
Step 4: Cover the batter and refrigerate for 15 minutes to chill.
Step 5: Meanwhile, prepare the sauce by mixing the mayo, sour cream, salsa macha, dill, agave syrup, lemon juice, salt, and pepper in a small bowl. Adjust seasoning to taste.
Step 6: Heat a deep pan with 1.5 to 2 inches of olive oil to 350°F–375°F. Test readiness by dipping the end of a wooden spoon into the oil – bubbles should form around it.
Step 7: Lightly oil an ice cream scoop to prevent sticking. Use it to drop fritter batter carefully into the hot oil without overcrowding.
Step 8: Use a spoon to gently flatten each fritter after frying, preventing them from puffing up too much.
Step 9: Fry each side for about 2–3 minutes, flipping when golden brown and crisp.
Step 10: Remove fritters from oil and drain on paper towels. Sprinkle with flaky salt while still warm.
Step 11: Serve immediately with the prepared sauce on the side.

Tips & Variations

For extra crispiness, use a combination of corn flour and rice flour instead of just corn flour.
If fresh scallops are unavailable, thaw frozen scallops completely and drain well before chopping.
To adjust heat, add more or less salsa macha to the sauce according to your preference.
Serve with a squeeze of fresh lemon juice to brighten the flavors even more.
Try adding finely chopped fresh herbs like parsley or cilantro to the batter for extra aroma.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to help maintain their crispiness. The sauce is best kept separately and refrigerated for up to 3 days. Avoid microwaving the fritters directly to keep them from getting soggy.