Lemon-Infused Parmesan-Crusted Scallops
Indulge in the bright and zesty flavors of summer with these Lemon-Infused Parmesan-Crusted Scallops. This dish combines tender, juicy sea scallops coated in a flavorful blend of Italian seasoned breadcrumbs and rich Parmesan cheese, perfectly grilled to golden perfection. Enhanced with a refreshing garnish of chopped parsley, lemon zest, and a hint of olive oil, these scallops make an elegant yet simple addition to any warm evening gathering. Inspired by Weber's Big Book of Grilling, this recipe is tailored to please your taste buds while keeping prep time under 30 minutes.
N/A
Servings
217
Calories
11
Ingredients
Ingredients
fine Italian seasoned breadcrumbs
1/2 cup (as needed for coating)
freshly grated Parmesan cheese
1/3 cup (preferably high-quality)
kosher salt
1/2 teaspoon (to taste)
fresh ground black pepper
1/2 teaspoon (to taste)
ground cayenne pepper
1/8 teaspoon (optional for heat)
large sea scallops
20 (about 1 1/4 pounds, cleaned and patted dry)
extra virgin olive oil
2 tablespoons (for coating scallops)
fresh Italian parsley
1/2 cup (loosely packed, chopped)
lemon zest
2 tablespoons (freshly grated)
extra virgin olive oil
1 tablespoon (for garnish)
lemon juice
2 teaspoons (freshly squeezed)
Instructions
1
Combine breadcrumbs, Parmesan cheese, kosher salt, black pepper, and cayenne pepper (if using) on a plate and mix thoroughly with your fingers.
2
Carefully wash the scallops, removing the small, tough muscle from the side of each scallop.
3
Pat the scallops dry with paper towels to ensure they are very dry; this will help the breading adhere better.
4
Place the dry scallops in a small bowl and drizzle with 2 tablespoons of olive oil. Toss until the scallops are evenly coated.
5
Dredge each scallop in the breadcrumb mixture, turning to cover, and gently press the crumbs onto each scallop to ensure a good coating.
6
Arrange the coated scallops in a single layer on a clean plate, then cover with plastic wrap and refrigerate for 30 minutes to allow the crumbs to set.
7
For the garnish, finely chop the parsley and lemon zest. In a small bowl, mix with 1 tablespoon of olive oil and 2 teaspoons of lemon juice until well combined. Set aside.
8
Preheat your grill and generously spray a grill tray with olive oil to prevent sticking.
9
Place the scallops on the grill tray, spacing them 1-2 inches apart. Grill over direct medium heat until the scallops turn opaque in the center, about 8 minutes, turning gently halfway through cooking.
10
Remove the scallops from the grill. Top each with a small spoonful of the parsley-lemon garnish and serve warm for a refreshing culinary delight.
Nutrition Information
9.5g
Fat
12.5g
Carbs
20g
Protein
1g
Fiber
0.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Lemon-Infused Parmesan-Crusted Scallops?
The main protein is 20 large sea scallops, which is approximately 1 1/4 pounds.
What type of breadcrumbs are used for the crust?
The recipe calls for 1/2 cup of fine Italian seasoned breadcrumbs.
How much Parmesan cheese is needed for the coating?
You will need 1/3 cup of freshly grated Parmesan cheese, preferably high-quality.
Is there any spice added to the breading?
Yes, an optional 1/8 teaspoon of ground cayenne pepper can be added for extra heat.
How should the scallops be prepared before breading?
Scallops should be washed, have the small tough muscle removed from the side, and be patted very dry with paper towels.
Why is it important to pat the scallops dry?
Ensuring the scallops are very dry helps the breading adhere better to the surface.
How are the scallops coated before dredging them in crumbs?
The dry scallops are placed in a bowl and drizzled with 2 tablespoons of extra virgin olive oil.
Should the scallops be refrigerated before cooking?
Yes, once coated in crumbs, they should be refrigerated for 30 minutes to allow the coating to set.
What ingredients are in the lemon-parsley garnish?
The garnish includes 1/2 cup chopped fresh Italian parsley, 2 tablespoons lemon zest, 1 tablespoon olive oil, and 2 teaspoons lemon juice.
What kind of heat should the grill be set to?
The scallops should be grilled over direct medium heat.
How long do the scallops take to cook on the grill?
They take about 8 minutes in total, turning gently halfway through.
How do I know when the scallops are fully cooked?
The scallops are done when they turn opaque in the center.
What prevents the scallops from sticking to the grill?
You should generously spray a grill tray with olive oil before placing the scallops on it.
How many calories are in one serving of this recipe?
One serving of these scallops contains approximately 217 calories.
What is the fat content of this dish?
There are 9.5 grams of fat per serving.
How many carbohydrates are in this recipe?
This recipe contains 12.5 grams of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 20 grams of protein.
Is there any fiber in the Lemon-Infused Parmesan-Crusted Scallops?
Yes, there is approximately 1 gram of fiber per serving.
How much sugar is in this recipe?
This dish contains 0.5 grams of sugar per serving.
How much salt and pepper is used in the breading?
The recipe uses 1/2 teaspoon of kosher salt and 1/2 teaspoon of fresh ground black pepper.
What is the total preparation time for this recipe?
The preparation time is tailored to be under 30 minutes, plus 30 minutes of refrigeration.
How far apart should the scallops be spaced on the grill tray?
They should be spaced about 1 to 2 inches apart.
What is the inspiration for this specific recipe?
This recipe was inspired by Weber's Big Book of Grilling.
What type of parsley is recommended?
Fresh Italian parsley, loosely packed and chopped, is recommended.
Can I use bottled lemon juice for the garnish?
The recipe suggests 2 teaspoons of freshly squeezed lemon juice for the best flavor.
What is the best way to apply the garnish?
Top each grilled scallop with a small spoonful of the parsley-lemon mixture just before serving.
Is this recipe suitable for a summer gathering?
Yes, it is described as an elegant yet simple addition to any warm evening or summer gathering.
What kind of oil is best for this recipe?
Extra virgin olive oil is used for both the scallop coating and the fresh garnish.
Should the Parmesan cheese be freshly grated?
Yes, the recipe specifies 1/3 cup of freshly grated Parmesan cheese.
How should the scallops be served?
They should be served warm for a refreshing and elegant culinary delight.