Parmesan Breaded Scallops with Lemon Garnish
Delight your taste buds with these Parmesan Breaded Scallops with Lemon Garnish, a sophisticated yet simple seafood dish perfect for any occasion. Tender sea scallops are coated in a crispy crust of Parmesan cheese and golden panko breadcrumbs, enhanced with the savory notes of garlic powder and a hint of black pepper. Pan-seared to perfection in a luscious mix of olive oil and butter, these scallops boast a beautifully golden exterior while remaining tender and juicy within. The dish is elevated with a zesty garnish of fresh lemon wedges and optional parsley, adding brightness to every bite. Ready in just 25 minutes, this elegant yet easy recipe is ideal for weeknight dinners or special gatherings, offering a restaurant-quality experience straight from your kitchen.
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Recipe Information
Ingredients
- 1 pound Fresh sea scallops
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Panko breadcrumbs
- 0.25 cup All-purpose flour
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 Large egg
- 2 tablespoons Milk
- 3 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 Lemon
- 2 tablespoons Fresh parsley (optional)
Instructions
Rinse the scallops under cold water and pat them dry with a paper towel. Remove any tough muscle on the side of the scallops if still attached.
Prepare the breading stations. In one shallow dish, combine Parmesan cheese, panko breadcrumbs, garlic powder, salt, and black pepper. In a second shallow dish, mix the flour. In a third bowl, whisk the egg and milk together.
Dredge each scallop in the flour, shaking off any excess. Next, dip it in the egg mixture, ensuring it is fully coated. Finally, press it into the breadcrumb mixture, covering all sides evenly. Place the breaded scallops on a plate and repeat with the remaining scallops.
In a large skillet, heat olive oil and butter over medium-high heat until the butter is melted and the mixture is hot.
Add the scallops to the skillet in a single layer. Cook for 2-3 minutes on each side until golden brown and cooked through. The scallops should feel firm to the touch and have an internal temperature of 120°F (49°C). Avoid overcooking.
Remove the scallops from the skillet and place them on a serving platter. Slice the lemon into wedges and garnish the scallops with fresh parsley and lemon wedges for a burst of freshness.
Serve immediately and enjoy your Parmesan Breaded Scallops with Lemon Garnish!
Nutrition Facts
Calories |
1467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 5145 mg | 224% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.2 g | ||
| Protein | 124.4 g | 249% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 574 mg | 44% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1729 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
