Tuesday, April 10, 2007

Panko Crusted Scallops

Last week I bought some beautiful jumbo scallops, only 6 to a pound, and so large that I sliced them in half horizontally to make a dozen still-huge scallps ready for pan frying. I found a recipe on Recipezaar.com for Panko Shrimp for 2 and adapted it for the scallops. Not much adaptation was really required, though, just substitute the scallops for the shrimp. The result was quite satisfying and I'm looking forward to the next time my favorite bivalve mollusk is on sale...

Panko Crusted Scallops
The ingredients:
6 large scallops (6-8 per pound) sliced in half horizontally
1 egg, beaten with a little milk (a couple if teaspoons or so)
1/2 cup flour
3/4 cup panko (Japanese bread crumbs)
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt

The Directions:
Mix seasonings with egg and milk mix.
Put flour on one paper plate and Panko on another.
Dry the scallops well.
Dip the scallops into the flour mix first, then into egg mix and finally into the Panko crumbs.
Be sure to coat well with Panko.
Place the scallops on a pan and let coating dry in refrigerator until ready to fry.
These can be prepared earlier in the day to save time.
Fry the scallops a few at a time (don't crowd them in the pan!) in 350 degree oil until golden brown drain on paper towels and serve.
Served with Parmesan Roasted Asparagus.

If desired you can add some parmesan cheese or other seasonings to the Panko.



Anonymous said...

Delicious! I used mustard panko crumbs and left out the cayenne pepper. They were crunchy on the outside, moist on the inside. What a treat!

Thanks, Lorence!

Lorence said...

Wonderful! You welcome. I'm very glad you enjoyed them! I'm making them again this Saturday. Don't be afraid of the cayenne, though. In the amount used in this recipe - it doesn't add any heat, just a touch of flavor.


Anonymous said...

MMmmmm Lorence , these were delish !! I added the parmesan to the panko , and served them on a creamy parmesan risotto, with a small salad , WHAT A TREAT !! So rich and yummy , Tasted just like an upscale restaurant ! THANK-YOU !

Lorence, Columbus, Ohio said...

I'm glad you enjoyed them! good scallops can be kind of pricey around these parts, but when I get them for a good price, this is how we fix them. Love the parmesan risotto idea. I'm going to try it with Paranno cheese next time http://www.parrano.com/p_usa/index.html).

JohnnyG said...

That sounds almost identical to the way I cook mine. Try adding Frank's Hot Sauce while frying for Buffalo scallops

Anonymous said...

thanks for the recipe and I have found that you should put them in the fridge after you panko them, if they sit awhile they absorb some of the scallop liquid and they fry better, the panko doesn't fall off. and...get them at Costco, freezer section. We only eat seafood as a protien, we also get Mahi Mahi, salmon, shrimp all wild caught.
thanks again,
Barb in Silverton, Oregon

Lorence, Columbus, Ohio said...

Thanks, Barb, I'm glad you enjoyed the recipe. I do indeed refrigerate them (see under the picture of the uncooked breaded scallops on the plate), and you're right, they fry up much better!

Anonymous said...

The Best Recipe!! Followed recipe - it's perfect. I eat with homemade tarter sauce and lemon. Yum!

Micaela Sullivan-Fowler said...

Wow, we made it with the tiny scallops, a bit more labor with all the little bits, but it was like eating decadent popcorn! No cayenne, just used pepper- and had some jalapeno jelly on the side for dipping. Thanks, Lorence. Micaela

Anonymous said...

Wow. I am a chef and i usually use a recipe like this but these turned out perfect. I did add extra cayenne and a bit of old bay. I am from md and all seafood has to have old bay! Thanks so much. Chris

Gillian said...

Absolutely delicious! Followed the recipe...after I took the finished scallops out of the pan I picked a big fresh juicy lemon off the tree and deglazed the pan with lemon juice to pick up all those delicious tasty bits on the bottom of the pan. Thank you for this delicious recipe...will definitely make it again. Served with fresh cucumber, tomato, red onion, avocado salad dressed with fresh lemon juice and a drizzle of olive oil. Winner recipe! Thank you!