Ingredients
- Sea scallops, patted dry: 1 pound
- Panko breadcrumbs: 1 cup
- All-purpose flour: 1/2 cup
- Large eggs, beaten: 2
- Olive oil: 2 tablespoons
- Butter: 2 tablespoons
- Lemon, juiced: 1 tablespoon
- Salt and black pepper: to taste
Instructions
- Step 1: Place flour in a shallow dish and season with salt and pepper. Place beaten eggs in a second shallow dish. Place panko breadcrumbs in a third shallow dish.
- Step 2: Dredge each scallop in the flour, shaking off any excess. Then dip it into the beaten egg, allowing excess to drip off. Finally, coat the scallop thoroughly with panko breadcrumbs, pressing gently to adhere.
- Step 3: Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and the pan is hot.
- Step 4: Carefully place the breaded scallops into the hot skillet, being careful not to overcrowd the pan. Cook for about 2-3 minutes per side, or until golden brown and cooked through.
- Step 5: Remove scallops from skillet and place on a paper towel-lined plate to drain excess oil.
- Step 6: Serve immediately, drizzled with fresh lemon juice.
Notes
- Store any leftover scallops in an airtight container in the refrigerator for up to 24 hours.
- To reheat, gently warm the scallops in a 350°F (175°C) oven for a few minutes to help retain some crispness.
- Serve these crispy scallops atop a bed of fresh arugula salad for a light and flavorful meal.
- For extra crispy results, consider adding a tablespoon of grated Parmesan cheese to your panko breadcrumbs before coating the scallops.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American