Show Stopper Seared Scallops with Lemon Scented Bread Crumbs Am
Elevate your next dinner with these Show Stopper Seared Scallops with Lemon-Scented Bread Crumbs—a dish as impressive as it is easy to prepare. Perfectly golden sea scallops are pan-seared to achieve a stunning caramelized crust, then topped with a crispy, aromatic blend of buttery panko bread crumbs infused with bright lemon zest, fresh parsley, and a hint of garlic. This elegant recipe comes together in just 25 minutes, making it a fantastic choice for a quick weeknight indulgence or a sophisticated dinner party centerpiece. Serve these scallops with an extra squeeze of fresh lemon juice for a burst of vibrant flavor that complements the rich, savory notes. A true taste of coastal luxury, this dish pairs beautifully with a crisp white wine or a light green salad. Whether you're aiming to impress guests or simply treat yourself, these scallops promise restaurant-quality results from the comfort of your own kitchen.
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Recipe Information
Ingredients
- 12 pieces large sea scallops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon lemon zest
- 0.5 cups panko bread crumbs
- 1 clove garlic, minced
- 2 tablespoons parsley, finely chopped
- 1 tablespoon fresh lemon juice
- 4 pieces extra lemon wedges (for serving)
Instructions
Pat the sea scallops dry with paper towels to ensure a good sear. Season both sides generously with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is shimmering and hot, carefully place the scallops in the pan in a single layer without overcrowding. Cook undisturbed for 2-3 minutes on each side, until golden brown and the edges are opaque. Remove scallops from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add 1 tablespoon of unsalted butter. Once melted, stir in the minced garlic and sauté for 30 seconds until fragrant.
Add the panko bread crumbs to the skillet and toast them in the butter, stirring frequently, for 2-3 minutes or until golden brown and crispy.
Remove the skillet from the heat and stir in the lemon zest and chopped parsley. Toss the bread crumb mixture with 1 tablespoon of fresh lemon juice for a zesty finish.
Arrange the seared scallops on a serving platter and sprinkle the lemon-scented bread crumbs over the top.
Serve immediately with extra lemon wedges on the side for squeezing.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1183 mg | 51% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.4 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 362 mg | 8% | |
*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.
