Set up your kitchen area. Gather all your ingredients and preheat a large skillet over medium heat. This prep will streamline the cooking process.

In one shallow bowl, add the all-purpose flour mixed with sea salt and pepper. In another, beat the egg. In a third bowl, combine seasoned breadcrumbs with Parmesan cheese and Italian herbs. Take each scallop and dip it first into the flour mixture, shaking off any excess. Next, dip it into the beaten egg before coating it with the breadcrumb mixture. Repeat until all scallops are coated.

Add the extra virgin olive oil and butter to the skillet, allowing it to melt. Once hot, carefully place breaded scallops in the skillet. Don’t overcrowd; they need space to sauté properly. Cook for about 2-3 minutes on each side or until they turn golden brown and crispy. The scallops should be opaque when fully cooked.

In a small bowl, mix together the mayonnaise, chopped gherkins, capers, lemon juice, and fresh dill. Adjust the sourness or add salt based on your taste preferences.

Once cooked, transfer scallops to a plate lined with paper towels to remove excess oil. Serve immediately with a generous dollop of tartar sauce on the side.