Crumbed Scallop Recipes Australia Food

PANKO-CRUSTED SCALLOPS

Panko-Crusted Scallops image

Make and share this Panko-Crusted Scallops recipe from Food.com.

Provided by Bren in LR

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb large scallop
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg
1 tablespoon milk
1/4 cup all-purpose flour
3/4 cup panko Japanese-style bread crumbs
3 tablespoons canola oil
4 lemon wedges

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.

Nutrition Facts : Calories 236.2, Fat 12.7, SaturatedFat 1.4, Cholesterol 74.2, Sodium 636.8, Carbohydrate 13.2, Fiber 0.6, Sugar 0.5, Protein 16.7

CRUMBED SCALLOPS

Crumbed Scallops image

This is a recipe by chef Jeremy Jones as heard on Radio NZ. I have added a few extra ingredients. It is simple and very tasty. There is no reason why you couldn't use the same as a topping for other fish. I hope you enjoy!! :o)

Provided by nmorine

Categories New Zealand

Time 23m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 cup fresh breadcrumb
1/4 cup cashew nuts
1/4 cup fresh parsley
1 lemon, zest of, only
1/4 cup parmesan cheese, grated
2 tablespoons capers, chopped
1/2 red pepper, finely chopped
fresh ground black pepper
rock salt
24 scallops

Steps:

Heat oven to 200c.
Heat 1/2 the oil in a frypan and cook onion & garlic until soft and golden.
In a bowl mix together breadcrumbs, roughly chopped cashews, parsley, lemon rind, parmesan, capers, red pepper and the cooked onion & garlic.
Dry the scallops with a paper towel then.
toss with the breadcrumb mix, pepper & salt and remaining oil.
Place on an oven proof serving dish and cook.
for 8 mins until the sides are bubbling and the crumbs are golden brown.

Nutrition Facts : Calories 1049.6, Fat 70, SaturatedFat 12.1, Cholesterol 70.4, Sodium 1249.3, Carbohydrate 60.5, Fiber 5.2, Sugar 8.9, Protein 46.4

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