Parmesan Breaded Scallops With Lemon Garnish Food

PARMESAN SCALLOPS

Parmesan Scallops image

Fresh scallops breaded with crackers and Parmesan cheese are quick, easy, and mouth watering.

Provided by Sue

Categories Seafood Shellfish Scallops

Time 20m

Yield 2

Number Of Ingredients 5

Ingredients

½ cup cracker crumbs
¼ cup finely grated Parmesan cheese
½ pound fresh sea scallops
¼ cup light cream
3 tablespoons butter

Steps:

Combine the cracker crumbs and Parmesan cheese in a zip-top bag. Shake bag to mix well.
Place scallops in a small bowl and pour cream over. Stir to fully coat scallops.
One at a time, drop the cream coated scallops into the cracker crumb mixture. Gently press scallop into the crumbs to coat and shake off any excess. Place the breaded scallops onto a plate while breading the rest; do not stack.
Heat the butter in a large skillet over medium-high heat. When butter is hot and frothy, add the scallops, being careful not to crowd the pan. Cook scallops, covered, until crispy on the outside and just cooked through on the inside, about 2 minutes per side. Cook in 2 batches if necessary. Serve immediately.

Nutrition Facts : Calories 482.8 calories, Carbohydrate 27.3 g, Cholesterol 109.8 mg, Fat 29.9 g, Fiber 0.7 g, Protein 25.5 g, SaturatedFat 17 g, Sodium 499.8 mg, Sugar 0.2 g

PARMESAN CRUSTED BROILED SCALLOPS

Parmesan Crusted Broiled Scallops image

Make and share this Parmesan Crusted Broiled Scallops recipe from Food.com.

Provided by Derf2440

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/3 cup finely crushed onion flavoured melba toast, about 9
1 tablespoon grated parmesan cheese
1 tablespoon minced fresh parsley
1/4 teaspoon paprika
1 1/2 lbs sea scallops
1 tablespoon butter, melted
lemon wedge

Steps:

Place the broiler pan on the second rack position to keep the scallops from burning.
Combine the first 4 ingredients and 1/4 teaspoon black pepper in a large ziploc plastic bag.
Brush scallops with butter.
Add scallops to bag, seal and shake to coat.
Place scallops on a broiler pan coated with cooking spray.
Broil 10 minutes or until done.
Serve with lemon wedges.

PANKO- & PARMESAN-CRUSTED BAKED SCALLOPS

Panko- & Parmesan-Crusted Baked Scallops image

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

Ingredients

3 tablespoons olive oil, divided
1 pound large dry sea scallops (about 16 scallops; see Tip)
¼ teaspoon kosher salt
¼ teaspoon ground pepper
2 tablespoons unsalted butter, melted
2 tablespoons lemon juice
2 tablespoons chopped shallot
½ cup whole-wheat panko breadcrumbs
1 ounce Parmesan cheese, grated (about 1/4 cup)
2 tablespoons chopped fresh flat-leaf parsley

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