Panko Crusted Sea Scallops

Why You’ll Love This Recipe

Panko Crusted Sea Scallops are tender, juicy scallops coated in crispy Japanese breadcrumbs for a golden, crunchy exterior. This simple yet elegant dish brings restaurant-quality flavor to your kitchen and is perfect for special occasions or a quick gourmet dinner.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sea scallopspanko breadcrumbsgrated parmesan cheesegarlic powderpaprikaeggsall-purpose floursaltblack pepperolive oil or melted butterlemon wedges (for serving)fresh parsley (optional, for garnish)

directions

Pat the sea scallops dry with a paper towel and season with salt and pepper.

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, parmesan cheese, garlic powder, and paprika.

Dredge each scallop in flour, dip into the egg wash, then coat with the panko mixture, pressing gently to adhere.

Heat olive oil or melted butter in a skillet over medium-high heat.

Add the scallops and cook for about 2-3 minutes per side, or until the crust is golden brown and the scallops are opaque in the center.

Remove from heat and serve immediately with lemon wedges and a sprinkle of fresh parsley.

Servings and timing

This recipe yields 4 servings.Preparation time: 10 minutesCooking time: 6-8 minutesTotal time: 15-20 minutes

Variations

Add a pinch of cayenne pepper for a spicy kick.

Use seasoned Italian breadcrumbs instead of panko for a different flavor.

Bake the scallops in the oven at 400°F (200°C) for 10-12 minutes as a lighter alternative.

Serve over a bed of mixed greens or creamy risotto for a complete meal.

storage/reheating

Store leftover scallops in an airtight container in the refrigerator for up to 2 days.Reheat gently in a skillet over low heat to maintain the crispy crust.Avoid microwaving to prevent sogginess.

FAQs

Can I use frozen scallops?

Yes, but thaw completely and pat dry to prevent excess moisture.

What’s the best oil for frying scallops?

Olive oil or a neutral oil like canola works well; clarified butter adds extra flavor.

How do I keep the crust from falling off?

Press the panko mixture firmly onto the scallops and avoid flipping too much.

Can I make these gluten-free?

Use gluten-free panko and flour substitutes.

Are Panko Crusted Sea Scallops kid-friendly?

Yes, their mild flavor and crispy coating make them appealing to kids.

Conclusion

Panko Crusted Sea Scallops deliver an irresistible combination of tender seafood and a crunchy, flavorful coating. They’re quick to prepare yet impressive enough for guests, bringing a touch of gourmet dining to your table with minimal effort.

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