Ingredients
- Sea Scallops, patted dry: 1 pound
- Panko Bread Crumbs: 1 cup
- All-Purpose Flour: 1/2 cup
- Large Eggs, beaten: 2
- Lemon, juiced: 1 tablespoon
- Olive Oil: 2 tablespoons
- Butter, unsalted: 2 tablespoons
- Salt and Black Pepper: to taste
Instructions
- Step 1: Prepare three shallow dishes. In the first, place the flour. In the second, the beaten eggs mixed with lemon juice. In the third, the panko bread crumbs, seasoned with salt and pepper.
- Step 2: Dredge each scallop in the flour, ensuring it is fully coated. Shake off any excess flour.
- Step 3: Dip the floured scallop into the egg mixture, allowing excess to drip off.
- Step 4: Press the scallop into the panko bread crumbs, coating it completely and pressing gently to adhere.
- Step 5: Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and the pan is hot.
- Step 6: Carefully place the scallops in the hot skillet, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and cooked through. Serve immediately.
Notes
- Store any leftover cooked scallops in an airtight container in the refrigerator for up to 24 hours.
- To reheat, gently warm the scallops in a skillet with a touch of oil over low heat to help retain their crispness.
- Serve these crispy scallops immediately with a squeeze of fresh lemon and a side of creamy risotto or a vibrant salad.
- For the best crust, ensure your scallops are completely dry before dredging, and don't overcrowd the pan while cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American