Rinse the scallops under cold water and pat dry with paper towels.

In a shallow dish, combine the flour, salt, and pepper. In another shallow dish, beat the eggs. In a third shallow dish, add the panko breadcrumbs.

Dredge each scallop in the flour mixture, shaking off any excess. Dip the scallop in the beaten egg, and then coat it in the panko breadcrumbs. Press the breadcrumbs onto the scallop to make sure they stick.

Heat the vegetable oil in a deep fryer or heavy-bottomed pot over medium-high heat until it reaches 375°F .

Working in batches, fry the scallops for about 2-3 minutes or until golden brown. Remove the scallops with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Serve the deep-fried scallops hot with lemon wedges and tartar sauce. Enjoy!