Parmesanbreadedscallopswithlemongarnish Recipes

Steps:

• TO MAKE THE COATING: Combine the coating ingredients on a plate and mix with your fingers. Wash the scallops and remove the small, tough side muscle (see sidebar, page 316). Pat the scallops dry with paper towels and place in a small bowl. 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. TO MAKE THE GARNISH: Finely chop the garnish ingredients and mix together. Brush or spray the scallops with olive oil. Place on the grate 1 to 2 inches apart and grill over Direct High heat until just opaque in the center, 4 to 6 minutes, turning once halfway through grilling time. Remove from the grill, sprinkle with the garnish, and serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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.

Steps:

• Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
• Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
• Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
• Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
• Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
• Spoon scallops over buttered toast and serve immediately.