PANKO- & PARMESAN-CRUSTED BAKED SCALLOPS
These easy baked scallops have a delightful balance of crunchy, golden-brown topping and tender, sweet scallops. They feel decadent like scallops should, thanks to the tasty lemon-butter sauce. Look for uniform scallops; if they're particularly large, you might need to bake them for more than 10 minutes.
Provided by Karen Rankin
Categories Healthy Scallop Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F. Coat the bottom of an 8-inch square baking dish with 1 tablespoon oil.
- Pat scallops dry; arrange in a single layer in the dish.
- Sprinkle the scallops evenly with salt and pepper.
- Whisk melted butter, lemon juice and shallot in a small bowl.
- Pour the butter mixture over the scallops.
- In the same bowl, combine panko, Parmesan, parsley and the remaining 2 tablespoons oil.
- Sprinkle the panko mixture evenly over the scallops.
- Bake until the scallops are opaque and the topping is golden brown, 10 to 15 minutes. Serve hot.
Nutrition Facts : Calories 281 calories, Carbohydrate 13 g, Fat 18 g, Fiber 1 g, Protein 17 g, SaturatedFat 6 g, Sodium 407 mg, Sugar 1 g
PANKO-CRUSTED SCALLOPS
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
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
PANKO-CRUSTED SCALLOPS RECIPE - (3.7/5)
Provided by adrienne30343
Number Of Ingredients 9
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.
PANKO PARMESAN RUB-CRUSTED SCALLOPS
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.
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