Teresa's Recipes
Parmesan Crusted Scallops
Experience a taste of decadence with these Parmesan crusted scallops. Each succulent scallop is enveloped in a golden, crispy Parmesan crust, seasoned perfectly and cooked to melt-in-your-mouth perfection. This elegant seafood dish is sure to impress at your next dinner party or romantic dinner for two. Originating from the coastal regions of Italy where seafood is a staple, this recipe brings the authentic taste of Italian cuisine right into your kitchen.
Ingredients
- 1 pound, patted dry Scallops
- 2 tablespoons Olive oil
- 1/2 cup Grated Parmesan cheese
- 1/2 cup Breadcrumbs
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
- to serve Lemon wedges
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 320
- Fat: 14g
- Carbs: 15g
- Protein: 32g
- Sodium: 880mg
- Sugar: 1g
Instructions
- Preheat the oven to 425°F (220°C).
- Rinse the scallops and pat them dry thoroughly with paper towels. This is crucial for achieving a good sear.
- In a shallow dish, combine the grated Parmesan cheese, breadcrumbs, garlic powder, salt, and black pepper. Mix well.
- One by one, dip each scallop into the Parmesan mixture. Press gently to ensure the crust adheres to the scallop.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Add the scallops to the skillet, ensuring they are not overcrowded. Cook for 2 minutes on each side, until they are golden brown.
- Transfer the skillet to the preheated oven and bake for 5-6 minutes. The scallops should be cooked through and the crust should be crispy and golden.
- Remove the skillet from the oven and sprinkle the scallops with chopped fresh parsley.
- Serve the Parmesan crusted scallops immediately with lemon wedges on the side for squeezing over the top. Enjoy this delightful taste of the Italian coast!
Tips
- For a gluten-free version, replace the breadcrumbs with a gluten-free alternative.
- Experiment with different herbs like thyme or rosemary for a twist in flavor.
- The key to perfectly seared scallops is to ensure they are dry and the pan is hot enough. Do not overcrowd the pan as it will drop the temperature and prevent browning.