Parmesan Breaded Scallops With Lemon Garnish Recipes

PAN SEARED PARMESAN SCALLOPS

Steps:

• Pat scallops dry with paper towels. Place cheese ¡n shallow dish or resealable food-storage plastic bag. Coat scallops with cheese. Discard any remaining cheese.
• Heat oil and butter in 12-inch nonstick skillet over medium-high heat. Cook half of scallops at a time in oil 3 to 6 minutes, turning once, until golden brown on outside and white and opaque inside. Sprinkle with pepper and chives.

PARMESAN CRUSTED BROILED SCALLOPS

Steps:

• Place the broiler pan on the second rack position to keep the scallops from burning.
• Combine the first 4 ingredients and 1/4 teaspoon black pepper in a large ziploc plastic bag.
• Brush scallops with butter.
• Add scallops to bag, seal and shake to coat.
• Place scallops on a broiler pan coated with cooking spray.
• Broil 10 minutes or until done.
• Serve with lemon wedges.

PARMESAN BREADED SCALLOPS WITH LEMON GARNISH

Steps:

• TO MAKE THE COATING: Combine the coating ingredients on a plate and mix with your fingers. Wash the scallops and remove the small, tough side muscle (see sidebar, page 316). Pat the scallops dry with paper towels and place in a small bowl. Add the olive oil and mix to coat. Dip the scallops in the coating, turning to cover evenly. Gently press the crumbs onto the scallops. Place the scallops in a single layer on a clean plate. Cover with plastic wrap and refrigerate for 30 minutes to set the crumbs. TO MAKE THE GARNISH: Finely chop the garnish ingredients and mix together. Brush or spray the scallops with olive oil. Place on the grate 1 to 2 inches apart and grill over Direct High heat until just opaque in the center, 4 to 6 minutes, turning once halfway through grilling time. Remove from the grill, sprinkle with the garnish, and serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.