Quick & Tasty Breaded Scallops

Breaded Scallops w/ Asparagus & Ramoulade Sauce
IMG_3669.JPG

Ingredients
Seafood
Scallops Jumbo (1/2 lb)

Dairy

Eggs (2)

Vegetable

Asparagus (1/2 lb)
Seasonings

Garlic

Fresh Dill
Fresh Chives
Fresh Tarragon
Lemon (1/4 teaspoon)
Salt (1/4 teaspoon)
Panko Bread Crumbs (1/2 cup)
Lemon pepper (1/4 teaspoon)
White Wine Vinegar (1/4 teaspoon)
Extra-Virgin Olive Oil (1 tablespoon)
Directions
Scallops
~Pat dry the scallops with a paper towel.
~In a small mixing bowl, combine the scallops, 1/4 lemon pepper, white wine,  fresh garlic, chives, tarragon & dill.
~Place Panko Bread Crumbs evenly on a plate.
~Cover scallops with egg then dip onto bread crumbs until the scallop is completely covered.
~Over medium/ high heat, add 1 tablespoon of EVOO, then place breaded scallops inside pan.
~Flip to other side until golden brown
Asparagus
~Place the asparagus in a skillet with warm water to soak for 10 minutes.

~Over medium heat place 1 tablespoon of EVOO, asparagus & include 1/4 teaspoon of salt & lemon juice on asparagus.

Breaded Scallops w/ Asparagus & Ramoulade Sauce.
IMG_3665.JPG

3 Comments

  1. OMG this looks sooo yummt

  2. I used about a pound of scallops instead of the 16 as recommended in the recipe The dish was prepared and cooked in a 9 x 13 pyrex dish sprayed with a non-stick cooking spray.

Leave a Comment

Your email address will not be published. Required fields are marked *

*