Panko Crusted Scallops Recipes

PANKO-CRUSTED SCALLOPS RECIPE - (3.7/5)

Panko-Crusted Scallops Recipe - (3.7/5) image

Provided by adrienne30343

Number Of Ingredients 9

Ingredients

1 lb. large scallops
1/4 tsp salt
1/8 tsp pepper
1 egg
1 Tbsp milk
1/4 cup AP flour
3/4 cup panko
3 Tbsp canola oil
Lemon wedges (optional)

Steps:

1.) Pat scallps dry. Season with salt and pepper. 2.) Beat the egg with the milk. Arrange the flour, egg mixture and panko in three shallow dishes. Dust each scallop lightly with the flour (shake off excess), coat with egg and dredge in the panko. 3.) Heat the oil in a large nonstick skillet over medium heat until it just begins to shimmer. Add the scallops and cook 2 to 3 minutes undisturbed, until golden. Turn and cook 2 minutes more, or until cooked through. Plate and garnish with lemon wedges, if desired. Serve with mashed potatoes and sauteed baby spinach.

GRILLED GARLIC PARMESAN CRUSTED SCALLOPS

Grilled Garlic Parmesan Crusted Scallops image

An easy recipe for delicious grilled scallops that are the perfect companion for a grilled New York Strip steak.

Provided by Matt W.

Categories Seafood Shellfish Scallops

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup fine Italian bread crumbs
¼ cup grated Parmesan cheese
1 teaspoon dried parsley
½ teaspoon garlic salt
½ teaspoon ground black pepper
½ cup olive oil
16 large sea scallops

Steps:

Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
Pour olive oil into a shallow bowl.
Rinse scallops under cold water, then dip into the olive oil.
Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Brush the scallops lightly with more olive oil.
Grill on the preheated grill until golden brown on both sides, about 5 minutes.

Nutrition Facts : Calories 481.8 calories, Carbohydrate 13.8 g, Cholesterol 54.3 mg, Fat 34.1 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 690.8 mg, Sugar 0.9 g

PANKO-CRUSTED SCALLOPS

Panko-Crusted Scallops image

Make and share this Panko-Crusted Scallops recipe from Food.com.

Provided by Bren in LR

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb large scallop
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg
1 tablespoon milk
1/4 cup all-purpose flour
3/4 cup panko Japanese-style bread crumbs
3 tablespoons canola oil
4 lemon wedges

Steps:

Pat scallops dry. Season with salt and pepper.
Beat the egg with the milk. Arrange the flour, egg mixture, and panko in three shallow dishes. Dust each scallop lightly with the flour (shake off excess), coat with the egg, and dredge in the panko.
Heat the oil in a large nonstick skillet over medium heat until it just begins to shimmer. Add the scallops and cook 2 to 3 minutes undisturbed, until golden. Turn and cook 2 minutes more, or until cooked through.
Plate and garnish with lemon wedges, if desired. Serve with prepared mashed potatoes and sauteed baby spinach.

Nutrition Facts : Calories 236.2, Fat 12.7, SaturatedFat 1.4, Cholesterol 74.2, Sodium 636.8, Carbohydrate 13.2, Fiber 0.6, Sugar 0.5, Protein 16.7

PANKO PARMESAN RUB-CRUSTED SCALLOPS

Panko Parmesan Rub-Crusted Scallops image

Categories Bread Bake Broil Parmesan Scallop Kosher

Yield makes 6 servings

Number Of Ingredients 7

Ingredients

2 1/2 pounds large sea scallops (about 18)
8 tablespoons (1 stick) butter, melted
3/4 cup panko bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon Cheater Basic Dry Rub (page 45)
Chopped fresh parsley
1 lemon, zested and cut into wedges

Steps:

HEAT the oven to 450°F. Lightly coat a large rimmed baking sheet with nonstick cooking spray.
RINSE the scallops and pat dry. Place the scallops in a large bowl with 6 tablespoons of the melted butter. Gently toss to coat evenly.
COMBINE the panko, Parmesan, and dry rub in a shallow bowl and blend well.
ROLL each scallop in the breading and place on the baking sheet.
BAKE the scallops for 10 minutes. Remove them from the oven and heat the broiler.
SPRINKLE the tops lightly with any leftover breading and drizzle with the remaining 2 tablespoons of butter.
BROIL the scallops about 4 inches from the heat source for 3 to 5 minutes, until the tops are golden brown and crisp.
SPRINKLE with parsley and lemon zest and serve with the lemon wedges.

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