Crispy Panko Scallops with Lemon Butter
Indulge in this delightful Crispy Panko Scallops, a perfect dish that elevates the natural sweetness of scallops with a crunchy panko crust. This recipe is quick to prepare, making it ideal for weeknight dinners or special occasions. The scallops are seasoned, breaded, and pan-fried to golden perfection, creating a dish that is as visually appealing as it is delicious. Served with a wedge of fresh lemon to enhance flavor and a side of creamy mashed potatoes and sautéed baby spinach, it's a restaurant-quality experience right in your home. Enjoy the fresh and vibrant flavors that will impress your family and friends!
4
Servings
170
Calories
9
Ingredients
Ingredients
large scallops
1 lb (pat dry and season)
salt
1/4 teaspoon (to season scallops)
black pepper
1/8 teaspoon (to season scallops)
egg
1 (beaten with milk)
milk
1 tablespoon (to mix with egg)
all-purpose flour
1/4 cup (for dusting scallops)
panko breadcrumbs
3/4 cup (for coating scallops)
canola oil
3 tablespoons (for frying)
lemon wedges
4 (for garnish)
Instructions
1
Start by patting the large scallops dry with paper towels. Season them evenly with salt and black pepper on both sides.
2
In a bowl, beat the egg with the tablespoon of milk until well combined. Prepare three shallow dishes: one with the all-purpose flour, one with the egg mixture, and one with the panko breadcrumbs.
3
Take each scallop and lightly dust it with the flour, shaking off any excess. Next, dip it into the egg mixture to coat, and finally dredge it in the panko breadcrumbs, pressing gently to ensure the crumbs adhere well.
4
Heat the canola oil in a large nonstick skillet over medium heat until it begins to shimmer. Carefully add the breaded scallops to the pan, leaving space between each one to avoid overcrowding.
5
Cook the scallops undisturbed for about 2 to 3 minutes, or until they are golden brown on the bottom. Flip each scallop and continue cooking for an additional 2 minutes, or until they are cooked through and golden on both sides.
6
Once cooked, remove the scallops from the pan and place them on a plate. Serve immediately, garnished with fresh lemon wedges. Pair with creamy mashed potatoes and sautéed baby spinach for a complete meal.
Nutrition Information
10g
Fat
13g
Carbs
8.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Panko Scallops?
They are large scallops seasoned, breaded in panko, and pan-fried until golden and crunchy.
How long does it take to prepare this dish?
This recipe is categorized as taking less than 30 minutes to prepare and cook.
How many servings does this recipe provide?
This recipe makes 4 servings.
What type of scallops are recommended?
The recipe calls for 1 lb of large scallops.
How should I prepare the scallops before breading?
Pat the scallops dry with paper towels and season them with salt and black pepper on both sides.
Why is it important to pat the scallops dry?
Drying them ensures the breading adheres properly and helps achieve a crispy texture when frying.
What are the three components of the breading station?
The station consists of three shallow dishes: all-purpose flour, an egg and milk mixture, and panko breadcrumbs.
How do I coat the scallops?
Dust them in flour, dip them in the egg mixture, and then dredge them in panko breadcrumbs.
What is the purpose of the flour coating?
The flour creates a dry surface that allows the egg mixture to stick more effectively to the scallop.
What kind of breadcrumbs provide the best crunch?
Panko breadcrumbs are used specifically for their light and airy texture which results in a superior crunch.
What oil should I use for frying?
The recipe suggests using 3 tablespoons of canola oil.
At what temperature should the scallops be fried?
They should be cooked in a nonstick skillet over medium heat.
How do I know the oil is hot enough?
The oil should begin to shimmer before you add the scallops to the pan.
How long should I cook the first side?
Cook the first side undisturbed for about 2 to 3 minutes until golden brown.
How long do the scallops need to cook on the second side?
Flip them and cook for an additional 2 minutes until cooked through.
Can I crowd the pan while frying?
No, you should leave space between each scallop to avoid overcrowding for even cooking.
What are the nutritional values for one serving?
Each serving contains 170 calories, 10g of fat, 13g of carbohydrates, and 8.5g of protein.
What sides go well with this dish?
It is recommended to serve these with creamy mashed potatoes and sautéed baby spinach.
How is the dish garnished?
The dish is garnished with fresh lemon wedges to enhance the flavor.
Is this recipe suitable for a special occasion?
Yes, its gourmet presentation and restaurant-quality taste make it ideal for special occasions.
Can this be served as an appetizer?
Yes, 'appetizer' is one of the designated tags for this recipe.
What kind of flour is used?
The recipe specifies 1/4 cup of all-purpose flour.
How much salt and pepper are needed?
Use 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
What is the role of the lemon in this recipe?
The lemon provides a vibrant citrus flavor that cuts through the richness of the fried coating.
Is this a quick meal?
Yes, it is tagged as a 'quick meal' and an 'easy recipe'.
What kitchen equipment is needed?
You will need a large nonstick skillet, paper towels, and three shallow dishes.
What texture should the final scallops have?
They should have a golden-brown, crispy exterior and a tender, sweet interior.
Can I use milk alternatives for the egg wash?
While the recipe calls for standard milk, most culinary substitutes like water or cream would likely work for the egg wash.
Is this dish considered seafood?
Yes, it is a seafood dish featuring scallops.
How should I serve the scallops for the best experience?
Serve them immediately while they are still hot and crispy for the best texture.