Panko Parmesan Crusted Baked Scallops Food

BAKED SCALLOPS

Steps:

• Preheat the oven to 400°F and lightly spray an 8 x 10-inch oval baking dish or 2-quart gratin dish with olive oil or nonstick cooking spray.
• Pat the scallops dry then spritz them with a little oil, season with 1/8 teaspoon salt.
• In a small bowl combine the panko, Parmesan, parsley, oregano, 1/8 teaspoon salt and black pepper, to taste.
• Arrange the scallops in a single layer in the prepared dish. Top with the crumb mixture.
• Whisk half of the lemon juice, melted butter, and white wine together and pour over the scallops.
• Bake for 15 minutes, or until the scallops are opaque.
• Set the oven to broil on high and broil second rack from the top until the topping is golden, about 2 to 3 minutes.
• Squeeze the remaining lemon over the scallops and eat right away.

PANKO- & PARMESAN-CRUSTED BAKED SCALLOPS

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.

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.

PANKO-CRUSTED SCALLOPS

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.

PARMESAN & PANKO CRUSTED CHICKEN

Steps:

• Combine panko crumbs, seasonings, and parmesan cheese in a bowl.
• In a separate bowl add mayonaise.
• Spread mayonaise on chicken then dredge chicken in crumb mixture
• Spray a baking sheet with cooking spray
• Bake at 450º F for 20 mins or until thoroughly cooked.

GRILLED GARLIC PARMESAN CRUSTED SCALLOPS

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.

BAKED FLOUNDER WITH PANKO AND PARMESAN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking dish.
• Arrange flounder fillets on prepared baking dish and brush with 1 tablespoon butter. Combine remaining 3 tablespoons butter with bread crumbs, Parmesan cheese, salt, pepper, and thyme in a bowl; sprinkle over flounder.
• Bake in preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Carefully transfer fillets to a plate with a spatula.