cchavez
07-08-2004, 03:45 PM
Parmesan Breaded Scallops w/ lemon garnish
Coating:
½ cup fine dry plan bread crumbs
¼ cup fresh grated parmigiano-reggiano cheese
½ teaspoon kosher salt
½ teaspoon finely ground pepper
20 large sea scallops (approx. 1 ¼ lb)
2 tablespoons extra virgin olive oil
Garnish:
½ cup fresh Italian parsley leaves
2 tablespoons lemon zest
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
Extra virgin olive oil
To make the coating: combine the coating ingredients on a plate or bowl and mix w/ your fingers
Wash the scallops and remove the muscle or buy the kind w/ the muscle already removed. Pat the scallops dry w/ paper towels and place in a small bowl. Add the olive oil and mix to coat. Dip the scallops in the coating, turning to cover evenly. Gently press the crumbs into the scallops. Place the scallops in a single layer on a clean plate. Cover w/ plastic wrap and refrigerate for 30 minutes to set crumbs.
To make the garnish: finely chop the ingredients and mix together.
Brush or spray the scallops with olive oil. Place on the grate 1 to 2 inches apart and grill over direct high heat until just opaque in the center, 4 to 6 minutes, turning once halfway through grilling time. Remove from the grill, sprinkle with garnish, and serve warm.
Makes 4 servings!
Enjoy!
Coating:
½ cup fine dry plan bread crumbs
¼ cup fresh grated parmigiano-reggiano cheese
½ teaspoon kosher salt
½ teaspoon finely ground pepper
20 large sea scallops (approx. 1 ¼ lb)
2 tablespoons extra virgin olive oil
Garnish:
½ cup fresh Italian parsley leaves
2 tablespoons lemon zest
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
Extra virgin olive oil
To make the coating: combine the coating ingredients on a plate or bowl and mix w/ your fingers
Wash the scallops and remove the muscle or buy the kind w/ the muscle already removed. Pat the scallops dry w/ paper towels and place in a small bowl. Add the olive oil and mix to coat. Dip the scallops in the coating, turning to cover evenly. Gently press the crumbs into the scallops. Place the scallops in a single layer on a clean plate. Cover w/ plastic wrap and refrigerate for 30 minutes to set crumbs.
To make the garnish: finely chop the ingredients and mix together.
Brush or spray the scallops with olive oil. Place on the grate 1 to 2 inches apart and grill over direct high heat until just opaque in the center, 4 to 6 minutes, turning once halfway through grilling time. Remove from the grill, sprinkle with garnish, and serve warm.
Makes 4 servings!
Enjoy!