Parmesan Scallops
January 17th 2015
Parmesan Scallops
Start with 12 large sea scallops. Make sure you dry them on paper towels. Season with salt, pepper, and paprika. Heat a large skillet with 1 TBSP of butter and 1 TBSP of olive oil. Once heated, add the scallops. Let sear for about 4 minutes then flip. Let cook for about 2 minutes and then top. Your topping is grated parmesan, panko and parsley. Make sure you press it down so it stays nice on top. Put the skillet with the scallops in the oven for about 6 minutes to just make the breadcrumb topping brown. Serve right away with a drizzle of olive oil.
I served this dish with a little roasted broccoli.
Parmesan Scallops
Start with 12 large sea scallops. Make sure you dry them on paper towels. Season with salt, pepper, and paprika. Heat a large skillet with 1 TBSP of butter and 1 TBSP of olive oil. Once heated, add the scallops. Let sear for about 4 minutes then flip. Let cook for about 2 minutes and then top. Your topping is grated parmesan, panko and parsley. Make sure you press it down so it stays nice on top. Put the skillet with the scallops in the oven for about 6 minutes to just make the breadcrumb topping brown. Serve right away with a drizzle of olive oil.
I served this dish with a little roasted broccoli.
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