Crispy Panko Crusted Sea Scallops
These Crispy Panko Crusted Sea Scallops offer a delightful crunch and tender interior, making them a luxurious yet affordable seafood dish perfect for any gathering.
Ingredients
Main ingredients
- 12 large sea scallops, fresh or thawed if frozen, patted dry
- 1 cup panko breadcrumbs, for that extra crunch
- 1/2 cup all-purpose flour, for the first layer of coating
- 2 large eggs, lightly beaten
- 1 teaspoon garlic powder, for flavor
- 1 teaspoon paprika, for color and taste
- to taste salt and pepper
- as needed oil for frying, vegetable or sunflower oil recommended
- optional fresh parsley or lemon wedges, for garnish
Instructions
Preparation
- Start by rinsing your sea scallops gently under cold water. Pat them dry using paper towels. Removing moisture is crucial for achieving that crispy texture.
- In three separate shallow dishes, place the all-purpose flour in the first, the beaten eggs in the second, and the panko breadcrumbs mixed with garlic powder, paprika, salt, and pepper in the third.
Coating
- Take each scallop and first dredge it in the flour, making sure to shake off any excess. Next, dip it into the beaten eggs, allowing any extra to drip off before finally coating it with the panko mixture. Ensure they are well-coated for maximum crispiness!
Cooking
- In a large skillet, add enough oil to cover the bottom and heat it over medium-high heat. You’ll know the oil is ready when a breadcrumb dropped in sizzles immediately.
- Place the scallops in the hot oil, ensuring not to overcrowd the pan. Fry for about 2-3 minutes on each side until they turn golden brown.
- Once cooked, transfer them to a plate lined with paper towels to absorb excess oil. Serve warm, garnished with parsley and lemon wedges if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated oven at 350°F (175°C) for 5-7 minutes or pan-fry briefly to maintain crispiness.