Parmesanbreadedscallopswithlemongarnish Recipes

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PARMESAN CRUSTED BROILED SCALLOPS



Parmesan Crusted Broiled Scallops image

Make and share this Parmesan Crusted Broiled Scallops recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1/3 cup finely crushed onion flavoured melba toast, about 9
1 tablespoon grated parmesan cheese
1 tablespoon minced fresh parsley
1/4 teaspoon paprika
1 1/2 lbs sea scallops
1 tablespoon butter, melted
lemon wedge

Steps:

  • Place the broiler pan on the second rack position to keep the scallops from burning.
  • Combine the first 4 ingredients and 1/4 teaspoon black pepper in a large ziploc plastic bag.
  • Brush scallops with butter.
  • Add scallops to bag, seal and shake to coat.
  • Place scallops on a broiler pan coated with cooking spray.
  • Broil 10 minutes or until done.
  • Serve with lemon wedges.

PARMESAN BREADED SCALLOPS WITH LEMON GARNISH



Parmesan Breaded Scallops With Lemon Garnish image

Clean, refreshing flavors just meant for a balmy summer evening. From Weber's Big Book of Grilling modified for our taste buds. Prep time does not include refrigeration time.

Provided by Nimz_

Categories     < 30 Mins

Time 28m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup fine Italian seasoned breadcrumbs (you may have some extra left over, depending on the size of your scallops.)
1/3 cup freshly grated parmesan cheese (Use the good stuff)
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon ground cayenne pepper (optional)
20 large sea scallops (about 1 1/4 pounds)
2 tablespoons extra virgin olive oil
1/2 cup loosley packed fresh Italian parsley
2 tablespoons lemon zest
1 tablespoon extra virgin olive oil
2 teaspoons lemon juice

Steps:

  • COATING.
  • Combine the coating ingredients on a plate and mix with your fingers.
  • Wash scallops and remove the small, tough side muscle.
  • Pat the scallops dry with paper towels and place in a small bowl. (Be sure the scallops are very dry or it will make the breading soagy).
  • Add the olive oil and mix to coat.
  • Dip the scallops in the coating, turning to cover evenly.
  • Gently press the crumbs onto the scallops.
  • Place the scallops in a single layer on a clean plate.
  • Cover with plastic wrap and refrigerate for 30 minutes to set the crumbs.
  • GARNISH:.
  • Finely chop the parsley and lemon zest and mix together. Add the olive oil and lemon juice.
  • Spray a grill tray generously with olive oil.
  • Place the scallops on the grill tray 1-2 inches apart and grill over direct medium heat until just opaque in the center, about 8 minutes, turning once halfway through grilling time. Treat them gently when turning.
  • Remove from the grill, place a little of the garnish onto each scallop and serve warm.

Nutrition Facts : Calories 240, Fat 13.8, SaturatedFat 3.2, Cholesterol 25.5, Sodium 907.8, Carbohydrate 14.3, Fiber 1.4, Sugar 1.2, Protein 14.7

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