Parmesan Breaded Scallops Recipes

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:

• Mix bread crumbs, salt, and pepper in a resealable plastic bag.
• Whisk egg lightly in a bowl. Dip scallops in egg; place in the bread crumb mixture in the bag. Seal bag and shake until scallops are coated with bread crumbs.
• Bring butter, olive oil, and lemon juice to a simmer in a skillet over medium-high heat. Add breaded scallops; cook, shaking skillet occasionally, until browned, 6 to 7 minutes.

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.

Steps:

• In a shallow bowl, lightly beat egg. In another bowl, toss potato flakes and bread crumbs with salt and pepper. In a third bowl, toss scallops with flour to coat lightly. Dip in egg, then in potato mixture, patting to adhere. , In a large skillet, heat butter and oil over medium heat. Add scallops; cook until golden brown and scallops are firm and opaque, 2-3 minutes per side.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour melted butter into a 2 quart oval casserole dish.
• Distribute butter and scallops evenly inside the dish.
• Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese.
• Sprinkle this mixture over the scallops.
• Bake in pre-heated oven until scallops are firm, about 20 minutes.

Steps:

• COATING.
• Combine the coating ingredients on a plate and mix with your fingers.
• Wash scallops and remove the small, tough side muscle.
• Pat the scallops dry with paper towels and place in a small bowl. (Be sure the scallops are very dry or it will make the breading soagy).
• 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.
• GARNISH:.
• Finely chop the parsley and lemon zest and mix together. Add the olive oil and lemon juice.
• Spray a grill tray generously with olive oil.
• Place the scallops on the grill tray 1-2 inches apart and grill over direct medium heat until just opaque in the center, about 8 minutes, turning once halfway through grilling time. Treat them gently when turning.
• Remove from the grill, place a little of the garnish onto each scallop and serve warm.

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.