Scallops Crusted with Herbs and Panko Breadcrumbs
When you add garlic, olive oil and parsley to panko, they will soak into the crumbs and add to the appetizing aroma.
Photographed by Takeshi Noguchi
Calorie count is per serving.
Ingredients (Serves 2)
- 6 scallops (sashimi grade; large) (200 g)
- 3 tbsp olive oil
- 2 tsp garlic (minced)
- 3 tbsp parsley (minced)
- 20 g fresh panko breadcrumbs
- 2 wedges lemon
- A pinch of salt
- A pinch of pepper
Pat dry the scallops with a paper towel and quarter.
Cut lengthwise in half. Turn 90 degrees and again, cut in half.
Put the olive oil and garlic in a frying pan and stir-fry over low heat. When aromatic, add the parsley and panko. Stir-fry until the panko is golden brown.
Add the scallops and fry until white. Season with salt and pepper and plate up. Garnish with lemon.
Stir-fry the scallops over low heat, combining them with the panko. Keep the heat low to keep the panko from burning.