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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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)
Directions
Step 1
Pat the sea scallops dry with paper towels to ensure a good sear. Season both sides generously with salt and pepper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Arrange the seared scallops on a serving platter and sprinkle the lemon-scented bread crumbs over the top.
Step 7
Serve immediately with extra lemon wedges on the side for squeezing.
Nutrition Facts
| Serving size | (252.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 626.5 |
| Total Fat 43.4g | 0% |
| Saturated Fat 12.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 31mg | 0% |
| Sodium 2781.8mg | 0% |
| Total Carbohydrate 55.2g | 0% |
| Dietary Fiber 8.4g | 0% |
| Total Sugars 6.6g | |
| Protein 9.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 209.0mg | 0% |
| Iron 4.3mg | 0% |
| Potassium 497.7mg | 0% |
Source of Calories