Cornmeal Crusted Scallops Wmint Chimichurri Recipes

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CORNMEAL CRUSTED SCALLOPS W/MINT CHIMICHURRI



Cornmeal Crusted Scallops W/mint Chimichurri image

Make and share this Cornmeal Crusted Scallops W/mint Chimichurri recipe from Food.com.

Provided by chia2160

Categories     Lime

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 cups loosely packed fresh mint leaves
3/4 cup sliced green onion
2 tablespoons water
1 1/2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon minced seeded serrano chili
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 garlic clove
3 tablespoons yellow cornmeal
1 1/2 lbs sea scallops
1 tablespoon olive oil
green onion, strips (optional)

Steps:

  • Place first 9 ingredients in a food processor; process until finely chopped. Set aside.
  • Place cornmeal in a shallow dish. Dredge scallops in cornmeal. Heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until done. Serve with chimichurri, and garnish with onion strips, if desired.

Nutrition Facts : Calories 232.6, Fat 5, SaturatedFat 0.7, Cholesterol 56.3, Sodium 574, Carbohydrate 16.5, Fiber 1.8, Sugar 4.9, Protein 29.9

PANKO-CRUSTED SCALLOPS



Panko-Crusted Scallops image

Make and share this Panko-Crusted Scallops recipe from Food.com.

Provided by Bren in LR

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb large scallop
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg
1 tablespoon milk
1/4 cup all-purpose flour
3/4 cup panko Japanese-style bread crumbs
3 tablespoons canola oil
4 lemon wedges

Steps:

  • Pat scallops dry. Season with salt and pepper.
  • Beat the egg with the milk. Arrange the flour, egg mixture, and panko in three shallow dishes. Dust each scallop lightly with the flour (shake off excess), coat with the egg, and dredge in the panko.
  • Heat the oil in a large nonstick skillet over medium heat until it just begins to shimmer. Add the scallops and cook 2 to 3 minutes undisturbed, until golden. Turn and cook 2 minutes more, or until cooked through.
  • Plate and garnish with lemon wedges, if desired. Serve with prepared mashed potatoes and sauteed baby spinach.

Nutrition Facts : Calories 236.2, Fat 12.7, SaturatedFat 1.4, Cholesterol 74.2, Sodium 636.8, Carbohydrate 13.2, Fiber 0.6, Sugar 0.5, Protein 16.7

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