Rinse scallops in cold water; drain well. Set aside.
Combine flour, salt, and pepper; dredge scallops in flour mixture. Combine eggs and milk; beat well. Dip scallops into egg mixture. Dredge in breadcrumbs.
Fry scallops in deep hot oil (350°) until golden brown; drain on paper towels. Serve immediately with cocktail sauce.
Oxmoor House Homestyle Recipes
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