parmesan breaded scallops with lemon garnish
The perfect easy summer treat.
Author: the simple good life
Ingredients
- ½ cup fine dry plain bread crumbs
- ¼ cup freshly grated parmigiano-reggiano cheese
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 20 large sea scallops (about 1 ¼ pounds)
- 2 tablespoons olive oil
- for the garnish:
- ½ cup loosely packed fresh italian parsley leaves
- 2 tablespoons lemon zest
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
Instructions
- to make the coating: combine the coating ingredients on a plate and mix with you fingers. Wash the scallops and remove the small, tough side of the muscles. Pat the scallops dry with a paper towel and place in a small bowl. Add the olive oil and mix to coat. Dip the scallops in the coating, turning over to coat 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.
- to make the garnish: finely chop the garnish ingredients and mix together. Brush or spray the scallops with olive oil. Place on the grate about 1-2 inches apart and grill over direct high heat until just opaque in the center, 4-6 minutes, turning once halfway through grilling time. Remove from the grill, sprinkle with garnish, and serve warm. As always, bon appetit, and enjoy!
