Combine flour and salt and pepper. Roll scallops in seasoned flour; dip into egg to coat, then coat completely in panko crumbs. (If preparing in advance, sprinkle some extra crumbs over the scallops to keep the breading from getting soggy.)
In a medium skillet, heat oil to medium heat (test with a few bread crumbs; if they brown immediately, heat is good). Fry scallops for 1-2 minutes per side, until golden. Alternatively, scallops can be cooked in a small deep fryer for about 1½ minutes.
Prepare simple Cucumber Wasabi Cream by combining cucumber dressing and wasabi. Serve on the side with scallops.