30 Nov Panko Crusted Scallops
16 large sea scallops
|Rinse scallops under running water and pat dry with paper towels.
In a bowl, mix pecorino romano cheese, parsley, garlic salt, black pepper, panko, and herbs de Provence.
In a separate bowl, pour olive oil.
Dredge each individual scallop in the olive oil (shaking off excess). Roll the scallop in the panko mixture and press to ensure the crumbs stick. Now, place the scallop on a plate and continue with all other scallops until finished.
Place all breaded scallops in refrigerator for about 30 minutes.
Next, get a medium to large saucepan ready over medium heat with a slight coating of olive oil. Cook the scallops a batch at a time (2 batches) until golden brown; total cooking time is about 6 minutes.
• Drizzling a small amount of olive oil to the scallops during cooking adds more flavor and color.
• This recipe also works well using Parmesan cheese.