Lay out scallops on paper towel and pat dry. The less moisture on the scallops the better!
In a bowl combine flour, Old Bay seasoning and pepper.
In another bowl whisk together the eggs and milk.
Place the Panko breadcrumb in another bowl or on a plate.
Dip the scallops a few at a time into the flour, coating well. Then into the egg mixture and finally into the breadcrumbs. Set aside. Repeat the process until all are coated.
Heat 2 to 3 inches of oil in a large skillet or deep fryer to 350 degrees F.
Add the scallops a few at a time taking care not to crowd the pan. Cook for about a minute or until golden brown and crispy. These small scallops cook very quickly so make sure not to overcook them.
Once cooked remove and drain on paper towel. Serve immediately.