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1
In a large, deep pot, heat the canola oil over medium-high heat until it registers 330F on a deep-fry thermometer.
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2
Line a baking dish with a double layer of paper towels and place it near the stove.
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3
While the oil is heating, in another baking dish, season the scallops on both sides with salt and pepper.
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4
Place the flour in a shallow bowl, deep plate, or baking dish on the counter.
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5
In a shallow bowl, whisk the eggs with a fork and set the eggs next to the flour.
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6
Place the breadcrumbs next to the egg in another shallow bowl, deep plate or baking dish.
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7
Place a baking sheet next to the breadcrumbs to hold the breaded scallops.
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8
Toss 2 of the scallops in the flour to coat.
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9
Shake off the excess with one hand and drop them in the egg.
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10
Toss with your other hand to coat the scallops with egg.
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11
Remove the scallops with your messy hand and place them in the breadcrumbs.
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12
Use your dry hand to coat them with the breadcrumbs and remove them to the baking sheet, placing the scallops in a single layer.
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13
Continue to coat all of the scallops.
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14
When the oil reaches 330F, carefully place half of the scallops in the oil one by one holding the scallops close to the oil and dropping them in gently.
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15
After about 30 seconds, move the scallops around gently with a spider, skimmer or slotted spoon to prevent them from sticking to one another.
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16
Continue frying, taking the temperature of the oil and adjusting the heat as needed, until the scallops are golden brown and a cake tester inserted into the scallops feels warm but not hot when placed below your lip, about 2 minutes total.
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17
Smaller scallops will cook faster.
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18
Start testing them after 1 1/2 minutes.
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19
Remove to the paper towel-lined plate and toss gently.
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20
Adjust the heat as needed to return the oil to 330F.
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21
Fry the rest of the scallops.
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22
Serve immediately with the tartar sauce and lemon wedges.
