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Panko Crusted Sea Scallops

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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.

Ingredients

Scale

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)

Instructions

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.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/panko-crusted-sea-scallops/