Sunday, May 17, 2009

Baked Scallops with Panko Crust

Good sea scallops don't need much more than salt and pepper to make a great meal, but what's the fun in that? Topping jumbo scallops with some spiced up panko and popping them into the oven is nearly as simple and a little more delicious.

Baked Scallops with Panko Crust
Serves 2

  • 6 large "dry" sea scallops, muscle removed and patted dry with paper towels
  • 1/2 cup panko
  • 1 tbsp. chives, minced
  • 1 tbsp. parsley, minced
  • 1/2 tbsp. thyme leaves, minced
  • 1 garlic clove, minced
  • 1/4 tsp. cumin
  • 1 tbsp. butter, melted
  • 1 tbsp. olive oil
  • salt and pepper
  • lemon wedges, for serving

  1. Preheat oven to 400F
  2. Mix panko with herbs and spices, salt, pepper, olive oil and butter
  3. Add scallops to oven-proof pan. Top scallops with panko mixture.
  4. Cook scallops in oven until just cooked, about ten minutes.
  5. Cook scallops under broiler until panko begins to brown, about a minute.
  6. Serve with lemon wedges.



Related Posts with Thumbnails