Breaded Scallops
User Reviews
5
Breaded Scallops
Description
This dish involves first drying scallops to ensure the coating adheres well. The breading is prepared by blending breadcrumbs with parmesan cheese, Italian herbs, salt, and black pepper. Each scallop is dipped into beaten egg, lightly floured, dipped again in egg, and coated with the breadcrumb mixture to form a double layer. The scallops are arranged in a preheated ovenproof dish coated with melted butter and olive oil, then baked at a high temperature to achieve a golden, crispy exterior while maintaining a tender interior.
The accompanying tartar sauce is made by finely chopping gherkins and capers, squeezing out excess liquid, then mixing with mayonnaise and seasoning with lemon juice to taste. The tanginess of the sauce balances the richness of the breaded scallops. The cooking method yields scallops with a flavorful crust and moist flesh, suitable as a starter or light main dish.
Ingredients
- 10 scallops
- 1 cup breadcrumbs
- 1 cup flour
- 1 egg
- 2 tablespoon parmesan
- ¼ teaspoon black pepper
- 1 teaspoon italian herb blend dried
- ½ teaspoon salt
- 25 g butter (0.80 oz)
- 2 tablespoon olive oil
For the tartar sauce
- ½ cup mayonnaise
- 2 gherkins
- 1 tablespoon capers
- lemon juice to taste if needed
Instructions
- Use kitchen towels to pat dry the scallops.
- Have 3 bowl ready, one for the egg, which is beaten well, one for breadcrumbs, and one for flour.
- To the bowl of breadcrumbs, add the grated parmesan, dried herbs, salt and pepper and mix well.
- Dip each scallop into the beaten egg first, then coat well with flour, shaking off the excess flour, dip into the egg again, then coat well with breadcrumbs.
- Drizzle the olive oil over an oven-proof dish, and add the butter to it.
- Preheat the oven to 220 degrees Celsius (430 Fahrenheit).
- Place the dish in the oven for 2-3 minutes to allow the butter to melt.
- Arrange the scallops in the buttery dish, then flip them over so they can be coated with the butter mixture on both sites.
- Bake for 15 minutes until golden, turning them over half the way through the baking time.
- To make the tartar sauce, finely chop the gherkins and caper, and use your hands to squeeze out as much liquid as you can.
- Add them to the mayo, season with black pepper, and lemon if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10scallops
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 390mg | 16% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 107IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
