Scallops Francaise
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?
Scallops Francaise
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
Canola Oil
s/p
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.
Buon Appetito!
If you enjoyed this post I’d really appreciate a stumble *wink wink*
Look at that beautiful crust on those scallops! Makes me want to whip some up for breakfast, lol!
Thanks Kristy! It’s the Panko! Ah-mazing stuff!
This recipe is so very usable. The flavors are classically delicious and the final product is gorgeous. I’ve never made scallops at home and you’ve taken the intimidation away. Grazie!
Hi Rachel! Thank you. They really are easy peasy & YES delicious!
OOH I love panko! I use it on everything from breaded fish to my spinach-cheese chicken rolls! I love using it as a binder in burgers too. My fiance LOVES scallops, and they freak me out a bit, as they’re so bad if cooked too long.
Ciao Mara! I am so in love with Panko too! I know there will be many more Panko inspired recipes going up on the site!
this looks awesome! i love scallops and this new way to make them. You know what i’d love to see on your blog? suggestions on side dishes to make with your main courses. I always have trouble figuring out what would work well with this or that. I dont need a full recipe, but just like “this goes great with long grain rice and asparagus” or something.
keep the recipes coming!
Hey Melissa! Thanks so much for the suggestion! It’s a great idea! I’ll see about adding a little - this & that goes great with tag on the bottom of the posts!
Just stumbled onto your website and it’s really lovely. Those scallops look so crunchy and delicious.
favoloso questo piatto ma vorrei sapere come si fa il risotto del giorno dopo oppure la pizza del giovedi sera…..
They are beautiful. I love cooking with panko.
Ciao Linda! I’m so glad you found us! Panko gave them the perfect crunch!
Hi Bethie! Thanks so much. I really appreciate it. I will be using Panko all the time now that I have discovered it!
Grazie Angelo! Sono contenta che ti piace. Vediamo sei posso replicare il risotto…era proprio un piatto perfetto! Perfetto!
I love scallops! These look so incredible! I use Panko breadcrumbs all of the time, but I’ve never used them for scallops…I’m going to do this next time I make scallops for sure.
Hi Carrie! Thanks so much. I hope you love them!
Those are prize winning scallops! They look scrumptious!!
Grazie Marie! That’s so nice of you! I really appreciate it.
Your scallops look great! Sounds great with the rosemary too.
Thanks Lisa! I love Rosemary. I have the biggest Rosemary bush (it’s seriously as big as my Suburban LOL) & try to incorporate it in as much as possible!
Fantastic recipe!! I’m coming back to France next week and I will definitely try it!
Merci Mathilde! I’m so excited you’re going to try it!
I love using Panko Breadcrumbs. They are perfect anytime you need a little crunch: as a topping, or a crust. Ian’s (www.iansnaturalfoods.com) makes a whole wheat Panko.
Hi Debi! What a great idea & thanks for the link. What a great resource!
I have to try this recipe. I’m always afraid to buy scallops because I don’t really have a good way of cooking them. This looks great!
Hi Jehan! Scallops are really very easy to cook. They’re extremely quick and versatile & yes delish. Trick is not to overcook them!
Looks delicious. Am enjoying your website.
Thanks Larraine! They really were quite tasty. I really appreciate you looking around the site!
Looks so elegant! Something you can totally imagine on a menu of a fancy restaurant!
Thanks Olga! & it was so easy
Looks so mouth-watering! You lucky girl! I hope I live somewhere near where I can get fresh seafood.
oh, one question, why do u soak them in milk bath?
wow..the crust is so tempting! Will try this out!
wow! the crust is so tempting! will try this one out..=)
This is the perfect idea for me…I am cooking for one with my husband on tour…I will pick up a few scallops and have tonight! Thanks
Hi Jenn! So glad you’re going to give it a whirl! Hope you love them as much as I do!
I just saw your Scallops Francaise on FoodPhotoBlog and couldn’t resist getting the recipe. I LOVE scallops.
Your blogsite is gorgeous and very well done. I’ve added it to my own cooking site’s bloglist. Beautiful photography and terrific recipes. Thanks for lettine me find you. LOL
Thanks Gloria! I really appreciate that! Very kind of you to say!
You are so lucky to live close to the coast and have fresh seafood! These scallops look amazing!
Thanks Ben! Now if I could just live near the coast in ITALY it would be perfect
[...] Another scallops recipe, this time breaded with Panko and flavored with wine, lemon and Rosemary! Another recipe to put into the “clipping box”! 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! - bell’ alimento » Scallops Francaise . [...]
Love using Panko bread crumbs - I even found whole wheat Panko not too long ago too!
I am planning on making scallops in a saffron sauce tonight, but I think I’ll use your method to cook the scallops - yum!
Absolutely love scallops, Paula!
Photo and recipe, look and sound delicious…and with the sprig of rosemary…*sigh* (I am a fresh herb nut)…