If you adore seafood and crave that perfect blend of buttery tenderness and crispy crunch, you’re in for a real treat with these Panko Crusted Sea Scallops. This dish turns simple, fresh sea scallops into golden bites of heaven, thanks to a light coating of panko that yields wonderful texture with every forkful. Whether you’re entertaining guests or just elevating your everyday dinner, this recipe brings a restaurant-quality experience right to your kitchen, all with ingredients you can easily find. Let’s unlock a new favorite together!
Ingredients You’ll Need
Gathering your ingredients is the first step to unlocking the full flavor profile of this dish. With a few quality staples and a touch of care, every component works in harmony to make these Panko Crusted Sea Scallops stand out.
- Sea Scallops: Look for large, dry-packed sea scallops for the juiciest, most tender texture.
- Panko Breadcrumbs: These Japanese-style breadcrumbs create the signature golden, crunchy coating that makes this dish irresistible.
- Butter: Melted butter not only adds rich flavor but also helps the panko adhere and brown beautifully.
- Lemon Zest: Freshly grated lemon zest gives a bright, citrusy pop that lifts the flavors without overpowering the scallops’ natural sweetness.
- Parsley: Chopped parsley adds herbal freshness and a touch of vibrant green color.
- Garlic Powder: A sprinkle of garlic powder provides subtle depth and warmth.
- Kosher Salt: Enhances every other ingredient and brings out the delicate taste of the scallops.
- Black Pepper: Freshly cracked for just the right level of gentle heat.
- Olive Oil: Helps with browning and gives a hint of fruitiness to the final dish.
- Lemon Wedges: For squeezing over right before serving, adding that final burst of brightness.
How to Make Panko Crusted Sea Scallops
Step 1: Prep and Pat Dry
Begin by gently rinsing your sea scallops under cold water and thoroughly patting them dry with paper towels. This is an important step, since any excess moisture can keep the panko from crisping up and may interfere with browning. Set the scallops aside on a dry plate while you prepare the other components.
Step 2: Toast the Panko
Warm a skillet over medium heat and add a splash of olive oil. Toss in the panko breadcrumbs and stir them around for a couple of minutes until they’re lightly golden and fragrant. This quick toast makes all the difference by guaranteeing a crispy, nutty crust — totally worth the extra step!
Step 3: Build the Crust Mixture
In a mixing bowl, combine the toasted panko, melted butter, lemon zest, chopped parsley, garlic powder, kosher salt, and black pepper. Mix thoroughly. The butter ensures that the breading will crisp up gorgeously in the oven, while the lemon zest and herbs infuse freshness into each bite.
Step 4: Coat the Scallops
Working one at a time, dip each scallop into the panko mixture, pressing gently so the coating adheres in a thick, even layer. Arrange the scallops in a greased or parchment-lined baking dish or sheet tray, spaced just far enough apart so the air circulates while they bake.
Step 5: Bake to Perfection
Slide your tray of panko crusted sea scallops into a preheated oven set to 425°F (220°C). Bake for about 10–12 minutes, or until the scallops are just opaque in the center and the crust is a deep, golden brown. Be careful not to overbake — it’s the tender, almost buttery center that makes these so irresistible!
Step 6: Serve and Savor
Let your scallops rest for a minute or two, then finish them with a generous squeeze of lemon juice. Serve immediately for maximum crunch and unbeatable flavor.
How to Serve Panko Crusted Sea Scallops
Garnishes
The final touches can really make your panko crusted sea scallops pop on the plate. Consider a flourish of freshly chopped parsley, a little sprinkle of flaky sea salt, or some extra lemon zest. Microgreens or a drizzle of quality olive oil amplify the visual appeal and offer another layer of freshness.
Side Dishes
These scallops are fabulously versatile. Pair them with a simple arugula salad, a silky risotto, or a side of sautéed asparagus for a complete and elegant meal. For a heartier option, they’re sumptuous alongside garlicky mashed potatoes or soft, warm dinner rolls to soak up any juices.
Creative Ways to Present
Panko Crusted Sea Scallops make a perfect centerpiece for a dinner party, but they’re also stunning as small bites — served atop crostini with a dollop of lemon aioli. Or, place them over a bed of herbed couscous for a showstopping main course that’s as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra panko crusted sea scallops, let them cool to room temperature before transferring them to an airtight container. Store in the refrigerator for up to two days, but keep in mind they’re best enjoyed the day they’re baked for optimal crunch.
Freezing
While scallops themselves can be frozen, the crisp coating may lose some of its magic in the freezer. If you must freeze leftovers, arrange them in a single layer on a tray, freeze until solid, then transfer to a freezer-safe bag. Reheat straight from frozen for best results, though the texture won’t be quite as crisp.
Reheating
For the best experience, reheat panko crusted sea scallops in a hot oven (about 400°F) for a few minutes until warmed through. This helps revive some of that signature crunch. Avoid using the microwave, which can make the coating soggy and the scallops rubbery.
FAQs
Can I use frozen scallops for this recipe?
Absolutely! Just make sure your frozen scallops are fully thawed and dried thoroughly before you start. Any lingering moisture could compromise the texture of the panko crust.
What’s the difference between bay scallops and sea scallops?
Bay scallops are smaller and sweeter, while sea scallops are larger and better suited for this recipe because they achieve a juicy, tender center with a crispy panko crust.
Can I make Panko Crusted Sea Scallops gluten-free?
You bet! Just substitute gluten-free panko or crushed rice crackers. Your crust will still have the lovely crunch, and no one will notice the difference.
How do I avoid overcooking the scallops?
The key is to keep an eye on them during the last few minutes of baking. As soon as they turn opaque and feel just slightly firm to the touch, they’re done. Overcooked scallops can turn chewy, so it’s better to err on the side of caution.
What sauces pair well with Panko Crusted Sea Scallops?
A lemony aioli, classic tartar sauce, or even a light herb vinaigrette complements the crispy crust and sweet scallop center without overpowering them. You can also experiment with a touch of sriracha mayo for a spicy kick.
Final Thoughts
There’s something truly special about sharing Panko Crusted Sea Scallops—every bite is a little celebration of simplicity and flavor. I hope you give this recipe a try and bring a dash of restaurant luxury to your table. Dive in and let me know how they turn out for you!
Print
Panko Crusted Sea Scallops Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
Panko Crusted Sea Scallops are tender, buttery scallops coated in a crispy, golden breadcrumb crust with zesty lemon and herbs—perfect for an elegant yet easy seafood dinner.
Ingredients
- 1 lb large sea scallops, dry-packed
- 3/4 cup panko breadcrumbs
- 2 tbsp olive oil
- 2 tbsp melted butter
- 1 tsp lemon zest
- 2 tbsp chopped fresh parsley
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Lemon wedges, for serving
Instructions
- Preheat oven to 425°F (220°C). Pat scallops dry and set aside.
- In a skillet over medium heat, toast panko with olive oil until golden. Transfer to a bowl.
- Mix in melted butter, lemon zest, parsley, garlic powder, salt, and pepper with the panko.
- Press each scallop into the panko mixture to coat well. Arrange on a greased or parchment-lined baking sheet.
- Bake for 10–12 minutes, until scallops are opaque and crust is deep golden.
- Rest briefly, then serve hot with lemon wedges and optional garnish.
Notes
- Top with parsley, lemon zest, or a drizzle of olive oil for added flavor and color.
- Pair with salad, risotto, asparagus, or mashed potatoes for a full meal.
- Serve atop crostini or couscous for creative presentation options.
- Store leftovers in the fridge up to 2 days; reheat in a 400°F oven to preserve crunch.
- For freezing, freeze cooked scallops in a single layer before storing in a bag; reheat in oven from frozen.
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