Description

Panko Crusted Sea Scallops are tender, juicy scallops coated in crispy Japanese breadcrumbs for a golden, crunchy exterior. An elegant yet simple dish perfect for special occasions or a quick gourmet dinner.

Ingredients

1 lb sea scallops
1 cup panko breadcrumbs
1/4 cup grated parmesan cheese
1/2 tsp garlic powder
1/2 tsp paprika
2 large eggs, beaten
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil or melted butter
1 lemon, cut into wedges (for serving)
2 tbsp fresh parsley, chopped (optional, for garnish)

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Instructions

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.

Notes

Add a pinch of cayenne pepper to the breading for extra heat.
Use Italian breadcrumbs instead of panko for a different flavor.
Bake at 400°F (200°C) for 10-12 minutes for a lighter option.
Serve over mixed greens or risotto for a full meal.
Store leftovers in an airtight container for up to 2 days and reheat gently in a skillet.