Best Crispy Oven Fried Scallops Recipes

CRISPY OVEN-FRIED SCALLOPS image

Yield 2 servings

Number Of Ingredients 11

1/2 cup (1 stick) melted unsalted butter
1/2 tablespoon fresh lemon juice
1/4 teaspoon finely grated lemon zest
1/4 teaspoon finely minced fresh lemon thyme
3/4 cups moderately fine soft white bread crumbs
2 tablespoons each freshly grated Parmigiano Reggiano
parsley
1 medium garlic clove, smashed and skin removed
2/3 pounds fresh sea scallops, each about 2 inches across, drained and patted dry on paper toweling
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

Melt the butter and mix with the fresh lemon juice, finely grated lemon zest, and finely minced fresh lemon thyme. For the breading, mix soft white bread crumbs with the grated Parmigiano Reggiano and Italian parsley. Preheat oven to 375°F. Place melted butter in small bowl and breading in pie pan. Drop garlic into butter and allow to stand 10 minutes; remove garlic and discard. Sprinkle scallops with salt and pepper, dip into melted butter, then Breading, patting it on thickly. Arrange scallops in shallow baking pan large enough to accommodate them in one layer and drizzle remaining butter on top, taking care not to dislodge Breading. Slide onto middle oven shelf and bake uncovered, basting several times with pan drippings, 15 to 20 minutes until lightly browned. Serve hot with a green vegetable- broccoli florets, perhaps, or asparagus - or if you prefer, with a tartly dressed salad of mixed greens.

Crispy Oven-

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients
2 large eggs
1 teaspoon fresh lemon juice
20 medium sea scallops (20-30 per pound)
1 cup all-purpose flour
1 1/4 teaspoons paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup (1 stick) salted butter, melted
1 1/2 cups panko bread crumbs
Tartar sauce and lemon slices, for serving

Steps:

Preheat oven to 475° and set a rack to the middle position. Take two rimmed baking sheets and set a wire rack in each. Set aside.
Whisk eggs and lemon juice until thoroughly combined. Pat scallops dry. In a shallow bowl, whisk together flour, paprika, salt, and pepper. Pour melted butter and bread crumbs into additional (separate) shallow bowls.
Dip a scallop in the egg mixture, then dredge in the seasoned flour. Now dip it in the melted butter and gently roll in panko bread crumbs. Place on a wire rack. Repeat with remaining scallops. When all scallops are breaded, drizzle with some of the remaining butter and transfer to the oven. Bake until scallops are golden brown and cooked through (cut to check), 10 to 13 minutes. Serve with tartar sauce and lemon slices.