Parmesan Scallops Food

GRILLED GARLIC PARMESAN CRUSTED SCALLOPS

Steps:

• Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
• Pour olive oil into a shallow bowl.
• Rinse scallops under cold water, then dip into the olive oil.
• Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
• Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Brush the scallops lightly with more olive oil.
• Grill on the preheated grill until golden brown on both sides, about 5 minutes.

PANKO- & PARMESAN-CRUSTED BAKED SCALLOPS

Steps:

• Preheat oven to 425 degrees F. Coat the bottom of an 8-inch square baking dish with 1 tablespoon oil.
• Pat scallops dry; arrange in a single layer in the dish.
• Sprinkle the scallops evenly with salt and pepper.
• Whisk melted butter, lemon juice and shallot in a small bowl.
• Pour the butter mixture over the scallops.
• In the same bowl, combine panko, Parmesan, parsley and the remaining 2 tablespoons oil.
• Sprinkle the panko mixture evenly over the scallops.
• Bake until the scallops are opaque and the topping is golden brown, 10 to 15 minutes. Serve hot.

PARMESAN SCALLOPS

Steps:

• Combine the cracker crumbs and Parmesan cheese in a zip-top bag. Shake bag to mix well.
• Place scallops in a small bowl and pour cream over. Stir to fully coat scallops.
• One at a time, drop the cream coated scallops into the cracker crumb mixture. Gently press scallop into the crumbs to coat and shake off any excess. Place the breaded scallops onto a plate while breading the rest; do not stack.
• Heat the butter in a large skillet over medium-high heat. When butter is hot and frothy, add the scallops, being careful not to crowd the pan. Cook scallops, covered, until crispy on the outside and just cooked through on the inside, about 2 minutes per side. Cook in 2 batches if necessary. Serve immediately.

CREAMY SCALLOPS, MUSHROOMS & PARMESAN RICE

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add scallops; cook 5 min. or until opaque, turning occasionally. Remove from skillet; cover to keep warm.
• Add mushrooms, 1/2 cup onions and pepper to skillet. Cook on medium heat 6 min. or until mushrooms are tender and brown. Add flour to skillet; stir 30 sec. Add broth and cream cheese; cook 10 min. or until sauce thickens enough to coat spoon, stirring occasionally. Return scallops to skillet; cook 1 min. or until heated through.
• Spoon scallop mixture over hot rice in shallow bowl. Top with remaining onions and Parmesan.

PARMESAN SCALLOPS WITH SPINACH ALFREDO

Steps:

• Prepare sauce mix according to package directions using the fat free milk. Coat Dutch oven with cooking spray. Place over medium high heat until hot.
• Add mushrooms and saute for 5 minutes. Add spinach and saute until slightly wilted. Remove from heat and stir in Alfredo sauce.
• Combine cheese and Italian seasoning in a bowl. Dredge scallops to pan cooking spray side down cook 3 minutes. Spray top side of scallops with cooking spray turn them over and cook 2 minutes. Top spinach mixture with scallops and serve.

PANKO PARMESAN RUB-CRUSTED SCALLOPS

Steps:

• HEAT the oven to 450°F. Lightly coat a large rimmed baking sheet with nonstick cooking spray.
• RINSE the scallops and pat dry. Place the scallops in a large bowl with 6 tablespoons of the melted butter. Gently toss to coat evenly.
• COMBINE the panko, Parmesan, and dry rub in a shallow bowl and blend well.
• ROLL each scallop in the breading and place on the baking sheet.
• BAKE the scallops for 10 minutes. Remove them from the oven and heat the broiler.
• SPRINKLE the tops lightly with any leftover breading and drizzle with the remaining 2 tablespoons of butter.
• BROIL the scallops about 4 inches from the heat source for 3 to 5 minutes, until the tops are golden brown and crisp.
• SPRINKLE with parsley and lemon zest and serve with the lemon wedges.

PARMESAN BREADED SCALLOPS WITH LEMON GARNISH

Steps:

• COATING.
• Combine the coating ingredients on a plate and mix with your fingers.
• Wash scallops and remove the small, tough side muscle.
• Pat the scallops dry with paper towels and place in a small bowl. (Be sure the scallops are very dry or it will make the breading soagy).
• Add the olive oil and mix to coat.
• Dip the scallops in the coating, turning to cover evenly.
• Gently press the crumbs onto the scallops.
• Place the scallops in a single layer on a clean plate.
• Cover with plastic wrap and refrigerate for 30 minutes to set the crumbs.
• GARNISH:.
• Finely chop the parsley and lemon zest and mix together. Add the olive oil and lemon juice.
• Spray a grill tray generously with olive oil.
• Place the scallops on the grill tray 1-2 inches apart and grill over direct medium heat until just opaque in the center, about 8 minutes, turning once halfway through grilling time. Treat them gently when turning.
• Remove from the grill, place a little of the garnish onto each scallop and serve warm.

SCALLOPS PARMESAN

Steps:

• Saute scallops, mushrooms and artichoke hearts in butter. Add pepper.
• In separate pan, make roux from butter & flour, add cream, let thicken over med. heat, add Parmesan cheese and pepper.
• Add Parmesan cheese sauce to scallops and serve either as soup or over your choice of pasta.