Preparation

• Beat the egg in a shallow dish; put the breadcrumbs in another shallow dish. Working with one scallop at a time, dip it in the beaten egg and then dredge it in the breadcrumbs; set each breaded scallop on a plate or tray as you finish it.
• Mix in the vinegar and Old Bay in a small dish.
• Pour the oil into a 10-inch straight-sided sauté pan (cast-iron or nonstick works well) over medium-high heat. Heat until the oil begins to shimmer and ripple and bubbles instantly when the edge of a scallop is dipped into it. Fry the scallops in two batches, turning once with tongs, until golden brown on both sides, about 2 minutes per side. Adjust the heat as necessary to keep the oil hot but not smoking.
• Transfer the scallops to paper towels to drain. Serve immediately with the seasoned malt vinegar.