Panko Crusted Sea Scallops

Introduction

Panko Crusted Sea Scallops is an exquisite dish that transforms succulent sea scallops into a textural delight. This recipe involves coating plump, juicy scallops in light and airy panko breadcrumbs, then pan-searing them to golden-brown perfection. The result is a delightful contrast of textures: a crispy, crunchy exterior giving way to a tender, melt-in-your-mouth interior. Served with a simple sauce or alongside fresh vegetables, Panko Crusted Sea Scallops are an elegant and flavorful appetizer or main course, perfect for special occasions or an elevated weeknight dinner.

The first time I made Panko Crusted Sea Scallops, I was seeking a way to highlight the delicate flavor of the scallops while adding an appealing textural element. Panko seemed like the perfect choice, offering a light and airy crispiness that wouldn’t overpower the scallop’s natural sweetness. As the scallops sizzled in the pan, the aroma was intoxicating. The first bite was a revelation—the satisfying crunch of the panko leading to the perfectly cooked, tender scallop. It was an instant success.

What I love most about this recipe is its simplicity and the way it celebrates the natural flavors of the sea scallop. The panko crust provides a beautiful contrast in texture, while the brief searing ensures the scallops remain tender and juicy. It’s a versatile dish that can be adapted to suit your preferences by adding herbs or spices to the panko mixture or serving with various sauces and accompaniments. Whether you’re a seasoned chef or a novice cook, Panko Crusted Sea Scallops are guaranteed to impress.

Perfect for

• Appetizers
• Elegant dinner parties
• Special occasions
• Seafood lovers
• Quick and impressive meals

Why You’ll Love This Panko Crusted Sea Scallops Recipe

Here’s why Panko Crusted Sea Scallops will become your new favorite dish:

• Perfect Texture Contrast: The crispy panko crust provides a delightful contrast to the tender, melt-in-your-mouth scallop.
• Simple and Quick to Make: This recipe is surprisingly easy and quick to prepare, making it ideal for a weeknight dinner or a last-minute appetizer.
• Highlights the Scallop’s Flavor: The panko crust enhances the natural sweetness of the scallop without overpowering it.
• Elegant Presentation: The golden-brown, crispy scallops are visually appealing, making this dish perfect for serving at special gatherings.
• Versatile: This recipe can be customized with different herbs, spices, or sauces to suit your personal preferences.

Preparation and Cooking Time

• Total Time: 25 minutes
• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Servings: 4 servings
• Calories per serving: Approximately 300-350 calories
• Key Nutrients: Protein: 30g, Carbs: 20g, Fat: 10g

Ingredients

Gather these ingredients to make your Panko Crusted Sea Scallops:

• 1 pound sea scallops, patted dry
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons chopped fresh parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and freshly ground black pepper, to taste
• 1 large egg, beaten
• 2 tablespoons olive oil
• Lemon wedges, for serving (optional)

Ingredient Highlights

• Sea Scallops: Use high-quality, fresh sea scallops for the best flavor and texture. Ensure they are dry before breading for optimal crispiness.
• Panko Breadcrumbs: Panko breadcrumbs are lighter and airier than traditional breadcrumbs, providing a superior crispy texture.
• Parmesan Cheese: Grated Parmesan cheese adds a savory and slightly nutty flavor to the panko crust (optional).
• Fresh Parsley: Fresh parsley adds a bright and herbaceous element to the panko mixture.
• Olive Oil: Olive oil is used for searing the scallops, adding flavor and helping them to crisp up nicely.

Step-by-Step Instructions

Here’s how to make Panko Crusted Sea Scallops:

Prepare the Panko Mixture:

1. Combine Ingredients: In a shallow dish, combine the panko breadcrumbs, Parmesan cheese (if using), chopped parsley, garlic powder, paprika, salt, and pepper. Mix well to combine.
2. Prepare Egg Wash: In a separate shallow dish, beat the egg.

Bread the Scallops:

1. Dip in Egg: Dip each scallop into the beaten egg, ensuring it is fully coated.
2. Coat with Panko: Transfer the scallop to the panko mixture and press gently to coat evenly on all sides.
3. Repeat: Repeat the process for all the scallops, ensuring they are well-coated with the panko mixture.

Cook the Scallops:

1. Heat Olive Oil: Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Sear the Scallops: Carefully place the breaded scallops in the hot skillet, making sure not to overcrowd the pan.
3. Cook: Sear the scallops for 2-3 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 145°F (63°C).
4. Remove and Drain: Remove the scallops from the skillet and place them on a plate lined with paper towels to drain any excess oil.

Serve:

1. Serve Immediately: Serve the Panko Crusted Sea Scallops immediately while they are still hot and crispy.
2. Garnish: Garnish with lemon wedges and fresh parsley, if desired.

How to Serve Panko Crusted Sea Scallops

Panko Crusted Sea Scallops are a versatile dish that can be served in a variety of ways:

• As an Appetizer: Serve as an appetizer with a dipping sauce like lemon aioli, tartar sauce, or sweet chili sauce.
• Over Pasta: Serve over a bed of linguine or fettuccine tossed with garlic, olive oil, and vegetables.
• With Risotto: Serve alongside creamy risotto for a luxurious and satisfying meal.
• With Roasted Vegetables: Serve with roasted asparagus, Brussels sprouts, or carrots for a healthy and flavorful side.
• In a Salad: Serve on top of a fresh green salad for a light and refreshing meal.
• Wine Pairing: Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio for a complete and harmonious dining experience.

Additional Tips for Panko Crusted Sea Scallops

Here are some tips to ensure your Panko Crusted Sea Scallops are perfect every time:

• Use Dry Scallops: Make sure your scallops are dry before breading them. Pat them dry with paper towels to remove any excess moisture.
• Don’t Overcrowd the Pan: Cook the scallops in batches to avoid overcrowding the pan, which can lower the temperature and result in uneven cooking.
• Use High Heat: Sear the scallops over medium-high heat to ensure they get a crispy crust without overcooking.
• Don’t Overcook: Be careful not to overcook the scallops, as they can become tough and rubbery. They are done when they are golden brown and slightly firm to the touch.
• Season Well: Season the panko mixture generously with salt, pepper, and other spices to enhance the flavor of the scallops.

Recipe Variations for Panko Crusted Sea Scallops

Here are some variations you can try for Panko Crusted Sea Scallops:

• Lemon Herb Panko: Add lemon zest and chopped fresh herbs like thyme, rosemary, or oregano to the panko mixture.
• Spicy Panko: Add a pinch of red pepper flakes or a dash of hot sauce to the panko mixture for a spicy kick.
• Garlic Parmesan Panko: Add more grated Parmesan cheese and garlic powder to the panko mixture for a more savory flavor.
• Coconut Panko: Substitute some of the panko with shredded coconut for a tropical twist.
• Blackened Panko: Add blackened seasoning to the panko mixture for a smoky and spicy flavor.
• Gluten-Free Panko: Use gluten-free panko breadcrumbs for a gluten-free version of this recipe.
• Air Fryer Panko Scallops: Cook the breaded scallops in an air fryer at 400°F (200°C) for 8-10 minutes, flipping halfway through, for a healthier option.
• Seafood Panko: Add finely chopped shrimp or crab meat to the panko mixture for a richer flavor.
• Wasabi Panko: Mix wasabi powder into the panko for a zesty, Asian-inspired crust.
• Sesame Panko: Combine panko with sesame seeds and a touch of sesame oil for an Asian-inspired flavor.

Freezing and Storage

• Freezing: It is best to freeze the scallops before cooking them. Bread them and lay them flat on a baking sheet. Freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a few minutes to the cooking time. Cooked scallops are best eaten fresh and are not recommended for freezing.
• Storage: Store leftover cooked Panko Crusted Sea Scallops in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or in the oven until warmed through. Note that reheating will affect the crispness of the panko.

Special Equipment for Panko Crusted Sea Scallops

Here are some special equipment items to make preparing your Panko Crusted Sea Scallops easier:

• Shallow Dishes: Shallow dishes are used for breading the scallops.
• Large Skillet: A large skillet is needed for searing the scallops.
• Paper Towels: Paper towels are used to pat the scallops dry and to drain excess oil after cooking.
• Tongs: Tongs are helpful for flipping the scallops in the skillet.
• Meat Thermometer: A meat thermometer is essential for ensuring the scallops are cooked to a safe internal temperature.

FAQ Section for Panko Crusted Sea Scallops

1. What if I can’t find sea scallops? Can I use bay scallops?
   While sea scallops are preferred for this recipe due to their size and texture, you can use bay scallops. Reduce the cooking time accordingly, as they are smaller and will cook faster.
2. How can I tell if my scallops are fresh?
   Fresh scallops should have a slightly sweet smell and a firm, moist texture. Avoid scallops that smell fishy or have a slimy texture.
3. Can I use butter instead of olive oil for searing the scallops?
   Yes, you can use butter for searing the scallops. Butter will add a richer flavor, but be careful not to burn it.
4. How can I prevent the panko crust from falling off?
   To prevent the panko crust from falling off, make sure to pat the scallops dry thoroughly before breading them, and press the panko mixture firmly onto the scallops.
5. Can I bake the scallops instead of searing them in a skillet?
   Yes, you can bake the scallops. Preheat your oven to 400°F (200°C) and bake for 10-12 minutes, or until the scallops are cooked through and the panko crust is golden brown.

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Conclusion

Panko Crusted Sea Scallops is a delicious and elegant dish that’s surprisingly simple to make. The combination of tender, juicy scallops and a crispy, flavorful panko crust creates a textural delight that’s sure to impress. Whether you’re serving it as an appetizer, a main course, or part of a special meal, this recipe is guaranteed to be a hit.

I’d love to see your Panko Crusted Sea Scallops creations! Be sure to tag me on Instagram with your version—I can’t wait to see how you bring this luscious dish to life. Don’t forget to leave a comment and share your thoughts. Happy cooking!