Why You’ll Love This Recipe

Panko Crusted Sea Scallops are a gourmet delight with a crispy golden exterior and a tender, juicy center. The light and airy panko breadcrumbs provide a perfect crunch, while the natural sweetness of the scallops shines through. Ideal as an appetizer or main dish, these scallops offer an elegant presentation and a quick, impressive meal option.

ingredients

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

sea scallopspanko breadcrumbsgrated parmesan cheesegarlic powderonion powdersalt and pepperbutterolive oillemon wedgesfresh parsley (optional, for garnish)

directions

Pat the sea scallops dry with paper towels to remove excess moisture.

Season the scallops with salt, pepper, garlic powder, and onion powder.

In a bowl, mix the panko breadcrumbs and grated parmesan cheese.

Dredge each scallop in the panko mixture, pressing lightly to adhere the coating.

In a skillet, heat butter and olive oil over medium-high heat until hot and shimmering.

Place the scallops in the skillet and sear for about 2-3 minutes on each side, or until the crust is golden brown and the scallops are opaque and cooked through.

Transfer to a paper towel-lined plate to drain excess oil.

Serve with lemon wedges and garnish with fresh parsley if desired.

Servings and timing

This recipe serves 4 people.Preparation time: 10 minutesCooking time: 6-8 minutesTotal time: 16-18 minutes

Variations

Add a pinch of smoked paprika or cayenne for a spicy kick.

Use crushed garlic or shallots in the pan for extra flavor.

Top with a drizzle of lemon-butter sauce for richness.

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

storage/reheating

Store any leftover scallops in an airtight container in the refrigerator for up to 2 days.To reheat, place them in a hot skillet for 1-2 minutes per side to maintain crispiness.Avoid microwaving to prevent sogginess.

FAQs

What are panko breadcrumbs?

Panko are Japanese-style breadcrumbs that are flakier and lighter than regular breadcrumbs, offering a crispier texture.

Can I use frozen scallops?

Yes, just make sure they are completely thawed and well-dried before cooking.

Why are my scallops rubbery?

Overcooking scallops can make them tough. Cook until just opaque and golden brown.

Do I need to remove the side muscle from scallops?

Yes, remove the small, tough side muscle for a better texture.

Can I bake instead of pan-searing?

Yes, bake at 400°F (200°C) for 10-12 minutes until golden and cooked through.

How do I know when scallops are done?

Scallops are done when they are firm to the touch and opaque in the center.

What oil is best for searing scallops?

Use a high smoke point oil like olive oil or avocado oil.

Can I add herbs to the panko mix?

Yes, dried parsley, thyme, or basil can add extra flavor.

Are scallops healthy?

Yes, they are low in fat, high in protein, and rich in vitamins and minerals.

Can I prepare these ahead of time?

You can bread the scallops in advance and refrigerate them for up to 4 hours before cooking.

Conclusion

Panko Crusted Sea Scallops are a quick, elegant dish that brings restaurant-quality flavor to your home kitchen. With their crispy coating and succulent interior, they’re sure to impress guests or elevate any weeknight dinner. Give them a try and savor the combination of crunch and tenderness in every bite.