Low Sodium Panko Encrusted Bay Scallops Recipes

BAKED SCALLOPS

Steps:

• Preheat the oven to 400°F and lightly spray an 8 x 10-inch oval baking dish or 2-quart gratin dish with olive oil or nonstick cooking spray.
• Pat the scallops dry then spritz them with a little oil, season with 1/8 teaspoon salt.
• In a small bowl combine the panko, Parmesan, parsley, oregano, 1/8 teaspoon salt and black pepper, to taste.
• Arrange the scallops in a single layer in the prepared dish. Top with the crumb mixture.
• Whisk half of the lemon juice, melted butter, and white wine together and pour over the scallops.
• Bake for 15 minutes, or until the scallops are opaque.
• Set the oven to broil on high and broil second rack from the top until the topping is golden, about 2 to 3 minutes.
• Squeeze the remaining lemon over the scallops and eat right away.

PANKO-CRUSTED SCALLOPS

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.

LOW-SODIUM PANKO-ENCRUSTED BAY SCALLOPS

Steps:

• 1. Thaw the scallops in a colander under cold running water. When they are loosened and soft, scoop them up in a paper towel and damp dry them.
• 2. Drop them in a large zip-lock bag, and then begin carefully and sparingly adding flour, just enough that the scallops become uniformly-coated. Bounce the bag around with your free hand to assist.
• 3. In a small bowl, crack an egg and whisk it. Add this to the scallops in the bag, and uniformly coat the scallops.
• 4. In another zip-lock bag, pour 1/2 cup of the panko bread crumbs. Using a slotted spoon, transfer over the scallops in groups and gradually coat them in the breadcrumbs. With the bag zipped, jostle the scallops then remove them to a dinner plate.
• 5. Allow the scallops to stand for about ten minutes to let the egg coating to stiffen and while doing so, start your deep frier.
• 6. When the oil is ready, using a slotted spoon, scoop up a batch of scallops and cook them in the oil until they are a light golden color. Serve with the low-sodium condiment of your choice, melted unsalted butter, etc.