GRILLED GARLIC PARMESAN CRUSTED SCALLOPS
Steps:
- Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
- Pour olive oil into a shallow bowl.
- Rinse scallops under cold water, then dip into the olive oil.
- Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
- Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Brush the scallops lightly with more olive oil.
- Grill on the preheated grill until golden brown on both sides, about 5 minutes.
Nutrition Facts : Calories 481.8 calories, Carbohydrate 13.8 g, Cholesterol 54.3 mg, Fat 34.1 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 690.8 mg, Sugar 0.9 g
BREADED SEA SCALLOPS
I never liked seafood until my husband urged me to try scallops, and now I love them. He says my breaded version is the best he's ever had. A tip I learned was to put them on a paper-towel-topped plate to soak up excess oil. -Martina Preston, Willow Grove, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, lightly beat egg. In another bowl, toss potato flakes and bread crumbs with salt and pepper. In a third bowl, toss scallops with flour to coat lightly. Dip in egg, then in potato mixture, patting to adhere. , In a large skillet, heat butter and oil over medium heat. Add scallops; cook until golden brown and scallops are firm and opaque, 2-3 minutes per side.
Nutrition Facts : Calories 454 calories, Fat 23g fat (9g saturated fat), Cholesterol 164mg cholesterol, Sodium 1262mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.
AIR FRYER BREADED SEA SCALLOPS
Steps:
- Preheat the air fryer to 390 degrees F (198 degrees C).
- Mix cracker crumbs, garlic powder, and seafood seasoning together in a shallow bowl. Place melted butter in a second shallow bowl.
- Dip each scallop in the melted butter and then roll in the breading until completely coated. Set on a plate and repeat with the remaining scallops.
- Lightly spray the air fryer basket with cooking spray. Arrange scallops in the prepared basket so that they are not touching each other; you may need to work in batches.
- Cook in the preheated air fryer for 2 minutes. Turn scallops over gently with a small spatula and cook until opaque, about 2 more minutes.
Nutrition Facts : Calories 281.7 calories, Carbohydrate 13.7 g, Cholesterol 69.3 mg, Fat 17.6 g, Fiber 0.4 g, Protein 16.6 g, SaturatedFat 6.4 g, Sodium 589.4 mg, Sugar 0.5 g
BREADED AND FRIED SCALLOPS
Steps:
- Mix bread crumbs, salt, and pepper in a resealable plastic bag.
- Whisk egg lightly in a bowl. Dip scallops in egg; place in the bread crumb mixture in the bag. Seal bag and shake until scallops are coated with bread crumbs.
- Bring butter, olive oil, and lemon juice to a simmer in a skillet over medium-high heat. Add breaded scallops; cook, shaking skillet occasionally, until browned, 6 to 7 minutes.
Nutrition Facts : Calories 487.3 calories, Carbohydrate 43.1 g, Cholesterol 146.4 mg, Fat 24 g, Fiber 2 g, Protein 25 g, SaturatedFat 8.9 g, Sodium 1212.7 mg, Sugar 2.3 g
PAN SEARED PARMESAN SCALLOPS
Tender pan-seared scallops are simple to make and delightful to eat. These scallops only require five ingredients, and are best served with a side of your choosing (we love risotto, pasta, or grilled asparagus to name a few).
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Pat scallops dry with paper towels. Place cheese ¡n shallow dish or resealable food-storage plastic bag. Coat scallops with cheese. Discard any remaining cheese.
- Heat oil and butter in 12-inch nonstick skillet over medium-high heat. Cook half of scallops at a time in oil 3 to 6 minutes, turning once, until golden brown on outside and white and opaque inside. Sprinkle with pepper and chives.
Nutrition Facts : Calories 170, Carbohydrate 0 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 0 g, TransFat 0 g
BAKED BREADED SCALLOPS
Bay Scallops are smaller than Sea Scallops and tend to be sweeter. Adapted from All Recipes. If you like a kick of spicy goodness in your food, add a 1/4 tsp. cayenne pepper to the bread crumbs.
Provided by Lorrie in Montreal
Categories High Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour melted butter into a 2 quart oval casserole dish.
- Distribute butter and scallops evenly inside the dish.
- Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese.
- Sprinkle this mixture over the scallops.
- Bake in pre-heated oven until scallops are firm, about 20 minutes.
BAKED SCALLOPS
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
- Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
- Bake in pre-heated oven until scallops are firm, about 20 minutes.
Nutrition Facts : Calories 362.7 calories, Carbohydrate 15.6 g, Cholesterol 88 mg, Fat 19 g, Fiber 0.9 g, Protein 31.3 g, SaturatedFat 9.2 g, Sodium 564.5 mg, Sugar 1.3 g
PARMESAN BREADED SCALLOPS WITH LEMON GARNISH
Clean, refreshing flavors just meant for a balmy summer evening. From Weber's Big Book of Grilling modified for our taste buds. Prep time does not include refrigeration time.
Provided by Nimz_
Categories < 30 Mins
Time 28m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- COATING.
- Combine the coating ingredients on a plate and mix with your fingers.
- Wash scallops and remove the small, tough side muscle.
- Pat the scallops dry with paper towels and place in a small bowl. (Be sure the scallops are very dry or it will make the breading soagy).
- Add the olive oil and mix to coat.
- Dip the scallops in the coating, turning to cover evenly.
- Gently press the crumbs onto the scallops.
- Place the scallops in a single layer on a clean plate.
- Cover with plastic wrap and refrigerate for 30 minutes to set the crumbs.
- GARNISH:.
- Finely chop the parsley and lemon zest and mix together. Add the olive oil and lemon juice.
- Spray a grill tray generously with olive oil.
- Place the scallops on the grill tray 1-2 inches apart and grill over direct medium heat until just opaque in the center, about 8 minutes, turning once halfway through grilling time. Treat them gently when turning.
- Remove from the grill, place a little of the garnish onto each scallop and serve warm.
Nutrition Facts : Calories 240, Fat 13.8, SaturatedFat 3.2, Cholesterol 25.5, Sodium 907.8, Carbohydrate 14.3, Fiber 1.4, Sugar 1.2, Protein 14.7
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- Preheat oven to 425 degrees F. Coat the bottom of an 8-inch square baking dish with 1 tablespoon oil. Pat scallops dry; arrange in a single layer in the dish. Sprinkle the scallops evenly with salt and pepper.
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- Bake until the scallops are opaque and the topping is golden brown, 10 to 15 minutes. Serve hot.
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