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Remove the tough side muscles from all of the scallops, then pat dry on all sides with paper towels.
Set up a breading station with three shallow bowls. Add the flour to the first bowl. Beat the egg in the second bowl. In the third bowl, mix the panko breadcrumbs with the cayenne pepper.
Season the scallops on both sides with salt and pepper right before breading.
Dredge each scallop in the flour and shake off the excess. Dip into the egg to coat completely, then press into the panko mixture until fully coated. Place on a plate or tray and repeat with the rest.
Once all the scallops are breaded, place them in the refrigerator for 15 to 20 minutes to help the coating stick.
Pour about 1 inch of vegetable oil into a pot or skillet with high sides and place over medium to medium-high heat, around 350°F if you're using a thermometer. When the oil is hot enough, it will begin to shimmer.
Carefully add the scallops to the hot oil without crowding the pan. Work in batches if needed.
Fry for 2 to 3 minutes per side, or until the coating is golden brown and the scallops are just cooked through. Flip gently using tongs or a fish spatula.
Transfer the scallops to a paper towel-lined plate to drain. Immediately sprinkle with flaky sea salt while they're still hot.
Serve right away with lemon wedges on the side.