Scallops With Panko Crust And Herbed Coconut Chutney Recipes

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PANKO-CRUSTED SCALLOPS RECIPE - (3.7/5)



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

Provided by adrienne30343

Number Of Ingredients 9

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.

SIMPLE HERBED SCALLOPS



Simple Herbed Scallops image

Living in Kansas, fresh seafood can be hard to come by. Luckily, frozen scallops aren't. This dish offers coastal flavor to those of us in the Midwest. -Sarah Befort, Hays, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1/2 to 3/4 pound sea scallops
3 tablespoons butter, divided
3/4 teaspoon lemon juice
1 teaspoon minced fresh parsley or 1/4 teaspoon dried parsley
1-1/2 teaspoons minced fresh chives or 1/2 teaspoon dried chives
1/4 teaspoon minced fresh tarragon or 1/8 teaspoon dried tarragon
1/8 teaspoon garlic salt
Dash pepper
2 tablespoons dry bread crumbs

Steps:

  • Preheat oven to 350°. Place scallops in a greased 1-qt. baking dish. Mix 2 tablespoons melted butter, lemon juice, herbs, garlic salt and pepper; drizzle over scallops., Mix bread crumbs with remaining melted butter; sprinkle over top. Bake, uncovered, until scallops are firm and opaque, 20-25 minutes.

Nutrition Facts : Calories 260 calories, Fat 18g fat (11g saturated fat), Cholesterol 73mg cholesterol, Sodium 754mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.

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

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 SCALLOPS WITH GREEN CHILE CHUTNEY



Panko Scallops with Green Chile Chutney image

Categories     Milk/Cream     Blender     Dairy     Egg     Pepper     Shellfish     Appetizer     Bake     Sauté     Coconut     Scallop     Winter     Jalapeño     Gourmet

Yield Makes 60 hors d'oeuvres

Number Of Ingredients 14

For chutney:
2 cups packed fresh cilantro, chopped
1/2 cup chopped scallion
1/4 cup sweetened flaked coconut
2 to 3 serrano or jalapeño chiles, chopped with seeds
3 tablespoons vegetable oil
1 1/2 tablespoons finely grated peeled fresh ginger
2 1/2 tablespoons fresh lime juice, or to taste
2 tablespoons water
60 small sea scallops (about 3 1/2 pounds)
2 large eggs
1/4 cup milk
3 cups panko (Japanese bread crumbs) or coarse dry bread crumbs
1 cup vegetable oil

Steps:

  • Make chutney:
  • Purée chutney ingredients in a blender, stirring occasionally to assist blending, and transfer to a bowl. Season chutney with salt and pepper and chill, covered, until ready to use.
  • Make scallops:
  • Remove muscle from side of scallops if still attached. Pat scallops dry and season with salt and pepper. Whisk together eggs and milk in a shallow bowl. Put panko in another shallow bowl. Dip scallops, 1 at a time, in egg mixture and then in panko, turning to coat, and transfer to a tray.
  • Preheat oven to 400°F.
  • Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook scallops, 12 at a time, until just cooked through and golden brown (adjust heat if necessary), about 1 1/2 minutes on each side. Put scallops as cooked in 1 layer on a rack set in a shallow baking pan. Between batches, carefully wipe skillet clean with paper towels and add more oil. Bake scallops in middle of oven until just heated through, about 3 minutes.
  • Serve scallops topped with chutney.

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

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.

SCALLOPS WITH PANKO CRUST AND HERBED COCONUT CHUTNEY



Scallops with Panko Crust and Herbed Coconut Chutney image

This is the way my husband loves scallops.Source: Unknown

Provided by Lynnda Cloutier @eatygourmet

Categories     Fish

Number Of Ingredients 18

- 1 cup flat leaf (italian) parsley or mint or 1/2 cup each
- 1/2 cup chopped green onions
- 1 cup canned coconut milk, unsweetened
- 1/4 cup flaked coconut
- 2 jalapeno chilies chopped
- 1 garlic clove
- 1/4 cup light brown sugar
- 2 tbsp. vegetable oil
- 1 tbsp. olive oil
- juice of 2 limes
- chili powder to taste
- salt and pepper to taste
- 1 1/2 lbs. sea scallops
- salt and pepper
- 2 eggs
- 2 tbsp. milk
- 3 cups japanese bread crumbs (panko)
- about 1 cup vegetable oil

Steps:

  • To make the chutney, mix all the chutney ingredients (up to the scallops) in a blender and set aside. Season the scallops with a little salt and pepper to taste. Beat the eggs and milk together. Put the Panko in another bowl. Heat the oil in a saute pan over medium high heat. Dip the scallops in the egg mixture first and then in the panko. Put scallops in hot pan and saute until they are golden brown and they are just barely cooked through. Serve them with the chutney.

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