I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Panko Crusted Scallops
...in your mind.
Panko Crusted Scallops

Panko Crusted Scallops

Serves 4-6 as an appetizer - I often hear people whining about ruining scallops. Well I’ve never been able to ruin this one - it’s basically ’fail safe.’

Ingredients

  • 12 large sea scallops - the U10 guys are great here
  • 1 1/2 cup panko (Japanese breadcrumbs)
  • 1/2 tsp each kosher salt and fresh ground pepper
  • 1/2 cup mayonnaise
  • 1/3 cup chili sauce (the American ketchupy kind - not the Asian hot chili kind)
  • Juice of 1/2 lime

Directions

  1. Preheat oven to 450
  2. Grease a baking sheet really well
  3. Season the panko with the salt and pepper
  4. Press scallops into the panko mixture one at a time so that all sides are covered with the crumbs and place on baking sheet
  5. Make sure your oven is REALLY preheated - not on the way to 450...at 450
  6. Bake for 10 minutes then carefully flip scallops with a thin spatula - be careful because they’ll stick a little
  7. Bake for another 10 minutes on second side
  8. In a bowl mix the mayo with the chili sauce and lime juice
  9. Serve the scallops with a little sauce drizzle over them or on the side for dipping
Panko Crusted Scallops

Panko Crusted Scallops

Serves 4-6 as an appetizer - I often hear people whining about ruining scallops. Well I’ve never been able to ruin this one - it’s basically ’fail safe.’

Ingredients

  • 12 large sea scallops - the U10 guys are great here
  • 1 1/2 cup panko (Japanese breadcrumbs)
  • 1/2 tsp each kosher salt and fresh ground pepper
  • 1/2 cup mayonnaise
  • 1/3 cup chili sauce (the American ketchupy kind - not the Asian hot chili kind)
  • Juice of 1/2 lime

Directions

  1. Preheat oven to 450
  2. Grease a baking sheet really well
  3. Season the panko with the salt and pepper
  4. Press scallops into the panko mixture one at a time so that all sides are covered with the crumbs and place on baking sheet
  5. Make sure your oven is REALLY preheated - not on the way to 450...at 450
  6. Bake for 10 minutes then carefully flip scallops with a thin spatula - be careful because they’ll stick a little
  7. Bake for another 10 minutes on second side
  8. In a bowl mix the mayo with the chili sauce and lime juice
  9. Serve the scallops with a little sauce drizzle over them or on the side for dipping