Panko Parmesan Rub Crusted Scallops Recipes

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.

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.

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.

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.