SIMPLE HERBED SCALLOPS
Living in Kansas, fresh seafood can be hard to come by. Luckily, frozen scallops aren't. This dish offers coastal flavor to those of us in the Midwest. -Sarah Befort, Hays, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Place scallops in a greased 1-qt. baking dish. Mix 2 tablespoons melted butter, lemon juice, herbs, garlic salt and pepper; drizzle over scallops., Mix bread crumbs with remaining melted butter; sprinkle over top. Bake, uncovered, until scallops are firm and opaque, 20-25 minutes.
Nutrition Facts : Calories 260 calories, Fat 18g fat (11g saturated fat), Cholesterol 73mg cholesterol, Sodium 754mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.
SCALLOPS WITH PANKO CRUST AND HERBED COCONUT CHUTNEY
This is the way my husband loves scallops.Source: Unknown
Provided by Lynnda Cloutier
Categories Seafood
Number Of Ingredients 18
Steps:
- 1. To make the chutney, mix all the chutney ingredients (up to the scallops) in a blender and set aside. Season the scallops with a little salt and pepper to taste. Beat the eggs and milk together. Put the Panko in another bowl. Heat the oil in a saute pan over medium high heat. Dip the scallops in the egg mixture first and then in the panko. Put scallops in hot pan and saute until they are golden brown and they are just barely cooked through. Serve them with the chutney.
SCALLOPS WITH MINT CHUTNEY
Provided by Claire Robinson
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Puree the mint, chiles, coconut, 1/4 tablespoon water and lime juice in a blender until smooth. Transfer to a bowl and season with salt and pepper. Chill until ready to use.
- Pat the scallops dry and sprinkle with salt and pepper. Heat a 12-inch cast-iron skillet over medium heat until hot. Cook the scallops until a golden brown crust forms, are just cooked through and release easily from the pan, 2 to 3 minutes on each side. Serve the scallops topped with chutney.
- What Make This Recipe Really Sing: The heat of the chiles and the sweetness of the coconut and scallops give this dish great balance. When in season, try to find bay scallops, you will be surprised how sweet they are.
- BYOC: You don't like mint? Try adding cilantro or your favorite herb. This chutney is also a wonderful accompaniment to lamb chops.
COCONUT SCALLOPS
Steps:
- Preheat oven to 350°F.
- In a small bowl stir together coconut and water. Drain coconut in a sieve and pat dry. On a baking sheet spread coconut in one layer and bake in middle of oven until pale golden, about 10 minutes. In a bowl stir together coconut, cayenne, and salt.
- Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In 2 separate shallow bowls have ready flour and lightly beaten egg. Dredge scallops in flour, shaking off excess. Dip each scallop in egg, letting excess drip off, and coat well with coconut.
- In a 10-inch skillet heat oil over moderate heat until hot but not smoking and cook scallops until golden and just cooked through, about 1 1/2 minutes on each side. Drain scallops on paper towels.
- Serve scallops with lime wedges.
PANKO SCALLOPS WITH GREEN CHILE CHUTNEY
Steps:
- Make chutney:
- Purée chutney ingredients in a blender, stirring occasionally to assist blending, and transfer to a bowl. Season chutney with salt and pepper and chill, covered, until ready to use.
- Make scallops:
- Remove muscle from side of scallops if still attached. Pat scallops dry and season with salt and pepper. Whisk together eggs and milk in a shallow bowl. Put panko in another shallow bowl. Dip scallops, 1 at a time, in egg mixture and then in panko, turning to coat, and transfer to a tray.
- Preheat oven to 400°F.
- Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook scallops, 12 at a time, until just cooked through and golden brown (adjust heat if necessary), about 1 1/2 minutes on each side. Put scallops as cooked in 1 layer on a rack set in a shallow baking pan. Between batches, carefully wipe skillet clean with paper towels and add more oil. Bake scallops in middle of oven until just heated through, about 3 minutes.
- Serve scallops topped with chutney.
PANKO-CRUSTED SCALLOPS
Make and share this Panko-Crusted Scallops recipe from Food.com.
Provided by Bren in LR
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pat scallops dry. Season with salt and pepper.
- Beat the egg with the milk. Arrange the flour, egg mixture, and panko in three shallow dishes. Dust each scallop lightly with the flour (shake off excess), coat with the egg, and dredge in the panko.
- Heat the oil in a large nonstick skillet over medium heat until it just begins to shimmer. Add the scallops and cook 2 to 3 minutes undisturbed, until golden. Turn and cook 2 minutes more, or until cooked through.
- Plate and garnish with lemon wedges, if desired. Serve with prepared mashed potatoes and sauteed baby spinach.
Nutrition Facts : Calories 236.2, Fat 12.7, SaturatedFat 1.4, Cholesterol 74.2, Sodium 636.8, Carbohydrate 13.2, Fiber 0.6, Sugar 0.5, Protein 16.7
More about "scallops with panko crust and herbed coconut chutney recipes"
PANKO- & PARMESAN-CRUSTED BAKED SCALLOPS RECIPE
From eatingwell.com
Reviews 7Category Healthy Scallop RecipesRatings 7Calories 281 per serving
- Preheat oven to 425 degrees F. Coat the bottom of an 8-inch square baking dish with 1 tablespoon oil. Pat scallops dry; arrange in a single layer in the dish. Sprinkle the scallops evenly with salt and pepper.
- In the same bowl, combine panko, Parmesan, parsley and the remaining 2 tablespoons oil. Sprinkle the mixture evenly over the scallops.
- Bake until the scallops are opaque and the topping is golden brown, 10 to 15 minutes. Serve hot.
BAKED SCALLOPS (EASY APPETIZER WITH BUTTERY, CRISPY …
From bakeitwithlove.com
Ratings 25Category Main Course, SeafoodCuisine AmericanTotal Time 23 mins
BAKED SCALLOPS WITH PANKO AND PARMESAN - SKINNYTASTE
From skinnytaste.com
CRISPY BAKED SCALLOPS (WITH BUTTERY PANKO ... - DINNER, …
From dinnerthendessert.com
LEMON HERB SAUCE FOR SCALLOPS – A COUPLE COOKS
From acouplecooks.com
10 BEST SCALLOPS WITH PANKO BREAD CRUMBS RECIPES
From yummly.com
BAKED SCALLOPS WITH PANKO | SCALLOPS | JENNY SHEA RAWN
From jennyshearawn.com
PANKO PARMESAN CRUSTED SCALLOPS | CYNTHIA EATS
From cynthiaeats.com
Servings 1Estimated Reading Time 2 minsCategory Main CourseCalories 450 per serving
BROILED SCALLOPS WITH CRISPY PANKO (VIDEO) - UPPERCRUSTENT.COM
From uppercrustent.com
10 BEST BAKED SCALLOPS WITH PANKO BREAD CRUMBS RECIPES | YUMMLY
From yummly.com
SCALLOPS WITH PANKO CRUST AND HERBED COCONUT CHUTNEY …
From tfrecipes.com
PANKO - & PARMESAN-CRUSTED BAKED SCALLOPS | PUNCHFORK
From punchfork.com
PAN-SEARED SCALLOPS IN COCONUT SAUCE - JUST COOK
From justcook.butcherbox.com
SCALLOPS WITH PANKO CRUST AND HERBED COCONUT CHUTNEY RECIPE
From ifood.tv
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love