Breaded Scallops w/ Asparagus & Ramoulade Sauce
Scallops Jumbo (1/2 lb)
Asparagus (1/2 lb)
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)
~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
~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.