Panko Crusted Sea Scallops

Panko Crusted Sea Scallops are a crispy, golden delight that deliver tender, buttery scallops with a crunchy coating full of flavor. Lightly breaded in seasoned panko breadcrumbs and pan-seared or oven-baked, these scallops are elegant enough for a dinner party yet simple enough for a weeknight seafood dish.

Why You’ll Love This Recipe

These scallops offer the perfect contrast—crisp on the outside and soft, juicy inside. The panko breadcrumbs give them a delicate crunch without overpowering their naturally sweet flavor. They cook quickly and look stunning on the plate, making them an ideal option for impressive dinners that don’t require a lot of time or ingredients.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large sea scallops (dry-packed, not treated with preservatives)
• Panko breadcrumbs
• All-purpose flour
• Eggs
• Garlic powder
• Paprika
• Salt and pepper
• Fresh parsley or chives (for garnish)
• Olive oil or butter (for pan-searing)
• Lemon wedges (for serving)

directions

1. Pat scallops dry with paper towels and season with salt and pepper.
2. Set up a breading station: one bowl with flour, one with beaten eggs, and one with panko mixed with garlic powder and paprika.
3. Dredge each scallop in flour, dip in egg, then coat evenly in the panko mixture.
4. Heat olive oil or butter in a skillet over medium-high heat.
5. Sear scallops for 2–3 minutes per side, or until golden brown and cooked through (opaque in the center). Do not overcrowd the pan.
6. Remove from skillet and let rest for a minute.
7. Garnish with chopped herbs and serve with lemon wedges.

Optional baking method: Preheat oven to 425°F. Place breaded scallops on a parchment-lined baking sheet, lightly spray with oil, and bake for 10–12 minutes until crispy and cooked through.

Servings and timing

Serves 4
Prep time: 15 minutes
Cook time: 6 minutes
Total time: 21 minutes

Variations

• Spicy Kick: Add cayenne pepper or chili flakes to the panko mixture.
• Parmesan Crust: Mix grated Parmesan into the panko for a richer flavor.
• Herbed Crust: Add dried Italian herbs or lemon zest to the breadcrumbs.
• Asian-Inspired: Use sesame oil for searing and sprinkle with toasted sesame seeds and scallions.
• Gluten-Free: Use gluten-free panko or crushed rice crackers.

storage/reheating

These are best served fresh for peak texture.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in a 375°F oven or air fryer for 5–7 minutes to restore crispiness. Avoid microwaving to prevent sogginess.
Freezing is not recommended once cooked.

FAQs

What’s the difference between wet and dry scallops?

Dry scallops haven’t been treated with preservatives and sear better. Wet scallops release more moisture and can be rubbery.

Can I bake instead of fry?

Yes, bake at 425°F for 10–12 minutes. Use a wire rack or parchment for even crisping.

How do I know when scallops are done?

They should be opaque and firm to the touch. Overcooking can make them tough.

Can I use bay scallops?

Yes, but they’re smaller and cook faster—adjust cook time accordingly.

What oil is best for frying?

Use olive oil or a neutral oil with a high smoke point like canola or avocado oil.

Can I make them ahead of time?

You can bread the scallops a few hours ahead and refrigerate until ready to cook.

Are panko breadcrumbs different from regular?

Yes, panko is lighter and crispier, which gives a better texture.

What’s a good sauce to serve with these?

Try garlic aioli, lemon butter, spicy mayo, or a drizzle of balsamic glaze.

Can I serve this over a salad?

Yes! They pair beautifully with arugula, spinach, or a citrus-dressed slaw.

Are scallops healthy?

Yes, scallops are high in protein and low in fat—just be mindful of the cooking method.

Conclusion

Panko Crusted Sea Scallops are a quick, elegant seafood dish that’s as easy to make as it is satisfying to eat. With a crisp golden coating and tender center, they make a stunning main course or appetizer for any occasion. Serve them with lemon wedges, your favorite sauce, and a fresh side for a dish that’s sure to impress.

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