Summer time to me means lots of fresh seafood! I’m lucky enough to live fairly close to the coast & fresh seafood is abundant right now. (Well at least in my part of the world it is & if it’s not in your part of the world, fear not, there is always frozen to fall back on in a pinch.) It’s the perfect time to experiment with flavor combinations.
Scallops are delectable. So buttery & delicious & completely versatile. They take on flavors beautifully. You can use this recipe as an appetizer or fill up the plate & use it as your entree. Either way it’s simply scrumptious. The secret ingredient here is the Panko!
If you haven’t tried cooking with Panko – Japanese Bread Flakes – you should! You are not going to believe the difference they make when compared to regular bread crumbs. They are light and have this crunch to them when cooked that’s incredible. You truly have to try it. I’m going to bread everything in Panko! Chicken, Pork, Shrimp, Fish, ah, the possibilities (& yes, as always, the creations will be posted to the blog so don’t worry your pretty little heads).
Panko is readily available in the ethnic sections of your groceries or in just about any specialty grocery store. I have a few more scallop recipes up my short sleeves this summer so be on the lookout. In the meantime, if you like Scallops you might want to try my Pineapple Fusion Scallops. Delicious!
How do you like to use Panko?
What you’ll need:
1 lb Sea Scallops
1 cup Milk
2 – 4 sprigs of Fresh Rosemary
1 cup Panko Bread Flakes
1/2 cup Dry White Wine
1 Lemon – juiced
2 – 3 tbsp unsalted butter
What to do:
In a bowl, place your scallops and pour milk on top. Allow them to soak in their milk bath for 15 minutes. In a saute pan, add a few turns of canola oil & heat over medium – high heat. While the oil is heating, remove your scallops from their milk bath & pat dry. Season the scallops with s/p. Take your Panko Flakes & place them onto a plate or bowl & bread your scallops. Making sure that Panko flakes cover both sides completely. Once the oil is hot take your scallops and place them into the saute pan and cook them for 3-4 minutes on each side. Careful not to crowd the pan & to only turn the scallops once.
When the scallops have been cooked, transfer them to a plate & keep warm. In the same sauce pan, add your white wine & de-glaze the pan. Making sure to get all of the scrapings off of the pan. Add your rosemary sprigs, butter & the juice from your lemon. Allow sauce to reduce. Transfer scallops to serving platter & spoon sauce over. Garnish with more fresh Rosemary.
If you enjoyed this post I’d really appreciate a stumble *wink wink*