Scallops with Crumb Topping Herb Butter and Arugula
Elevate your dinner table with the refined flavors of Scallops with Crumb Topping Herb Butter and Arugula, a dish that’s as elegant as it is easy to prepare. Perfectly seared sea scallops take center stage, boasting a golden crust and tender interior, while a savory crumb topping made with toasted panko, garlic, fresh parsley, chives, and lemon zest adds irresistible crunch and aromatic depth. To complement the scallops, a splash of silky lemon herb butter ties the dish together, layered over a fresh bed of peppery baby arugula for balance and brightness. Ready in just 30 minutes, this recipe delivers gourmet flair with minimal effort—ideal for a romantic dinner or a crowd-pleasing appetizer. Keywords: seared scallops, herb butter sauce, panko crumb topping, arugula salad recipe.
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Recipe Information
Ingredients
- 12 pieces Sea scallops
- 4 tablespoons Unsalted butter
- 1 cup Panko breadcrumbs
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh chives
- 1 teaspoon Lemon zest
- 2 tablespoons Olive oil
- 4 cups Baby arugula
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
Instructions
Pat the sea scallops dry with paper towels and season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set aside.
In a small skillet, melt 2 tablespoons of the unsalted butter over medium heat. Add the panko breadcrumbs and stir frequently until golden and toasted, about 3–4 minutes. Remove from heat and transfer to a bowl.
Finely chop 2 cloves of garlic, 2 tablespoons of fresh parsley, and 1 tablespoon of fresh chives. Stir them into the toasted breadcrumbs along with the lemon zest. Mix well and set aside for topping.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the scallops to the pan in a single layer without crowding. Sear for 2–3 minutes on each side, or until golden brown and opaque in the center. Remove the scallops from the pan and set aside on a plate.
Lower the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Allow it to melt, then squeeze in 2 tablespoons of fresh lemon juice. Stir and remove from heat.
In a mixing bowl, toss the baby arugula with a pinch of salt, a drizzle of olive oil, and a small squeeze of lemon juice.
To plate, divide the arugula among four plates. Place 3 scallops on top of the arugula on each plate. Generously sprinkle the breadcrumb topping over the scallops. Drizzle a little of the lemon butter sauce from the skillet over each plate for extra flavor.
Serve immediately and enjoy this elegant yet simple dish!
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1423 mg | 62% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.9 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 461 mg | 10% | |
*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.
