Friday, January 13, 2017

Delicious Scallops

Ok, so I've let the blog fall to the wayside lately. In my defense, I have been quite busy graduating college, working 11 hours a day for a semester and a summer, moving to Mississippi, starting grad school, and helping my parents pack up to move to China. (They just moved last week!) If that isn't a good enough excuse, I don't know what is. Hopefully this semester I will be able to start blogging more.


Today I want to share a delicious recipe that I just made for lunch. The local grocery store was having a big seafood sale, so I stocked up. $200 later, I have a fridge full of fish and a thousand ideas. I started off with this delicious recipe for scallops with a panko breadcrumb coating. They were heavenly. My only regret was not making more!


Parmesan-Panko Coated Scallops
1 pound scallops
2/3 cup panko breadcrumbs
1 ounce grated parmesan cheese
1 tsp Italian seasonings
salt and pepper, to taste
3 tbsp. melted butter

Preheat your broiler to high and butter a baking pan. Place the baking rack on the second shelf, about 6" away from the heat. Pat the scallops dry with a paper towel. In a bowl, mix the breadcrumbs, Italian seasonings, and half of the parmesan. Add a dash of salt and pepper. Combine the panko mixture with the scallops and butter. Stir until the scallops are evenly coated with the breadcrumbs. Spread the scallops out onto the baking pan and broil for 4 minutes. Flip the scallops over, top with the remaining parmesan, and broil for 2-3 more minutes, or until the scallops are cooked through and the cheese is browned. Enjoy!