Best 2 Panko Crusted Scallops Recipes

Embark on a culinary journey with our tantalizing Panko-Crusted Scallops, a dish that harmonizes delicate seafood flavors with a crispy, golden-brown coating. These succulent scallops are meticulously wrapped in a savory blend of panko breadcrumbs, Parmesan cheese, and aromatic herbs, creating a textural symphony that dances on your palate. Savor the tender, juicy scallops enveloped in a crisp and flavorful crust, perfectly complemented by a trio of delectable sauces: a tangy lemon-herb sauce, a creamy garlic-butter sauce, and a luscious avocado-lime crema. Whether you prefer a bright and citrusy kick, a rich and velvety embrace, or a refreshing and zesty finish, these sauces elevate the scallops to an extraordinary culinary experience. Prepare to indulge in a seafood masterpiece that will captivate your taste buds and leave you craving more.

Here are our top 2 tried and tested 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.

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.

Tips:

- For the best results, use fresh scallops that are dry and firm. If using frozen scallops, thaw them completely in the refrigerator before cooking. - To make sure the scallops are evenly coated in the panko crumbs, place them in a shallow dish and toss to coat. Press the crumbs onto the scallops so that they adhere well. - If you don't have panko crumbs, you can use bread crumbs or cracker crumbs instead. - To make the scallops extra crispy, cook them in a pan with a little bit of oil until they are golden brown on both sides. - Serve the scallops immediately with your favorite dipping sauce, such as tartar sauce, lemon butter sauce, or cocktail sauce.

Conclusion:

Panko-crusted scallops are a delicious and easy-to-make appetizer or main course. They are perfect for a special occasion or a casual weeknight meal. With their crispy coating and tender, juicy interior, these scallops are sure to be a hit with everyone who tries them.