Parmesan Breaded Scallops With Lemon Garnish

wtorek, 4 lutego 2014

1/2 cup fine Italian seasoned breadcrumbs (you may have some extra left over, depending on the size of your scallops.)
1/3 cup freshly grated parmesan cheese (Use the good stuff)
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon ground cayenne pepper (optional)
20 large sea scallops (about 1 1/4 pounds)
2 tablespoons extra virgin olive oil

1 COATING.
2 Combine the coating ingredients on a plate and mix with your fingers.
3 Wash scallops and remove the small, tough side muscle.
4 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).
5 Add the olive oil and mix to coat.
6 Dip the scallops in the coating, turning to cover evenly.
7 Gently press the crumbs onto the scallops.
8 Place the scallops in a single layer on a clean plate.
9 Cover with plastic wrap and refrigerate for 30 minutes to set the crumbs.
10 GARNISH:.
11 Finely chop the parsley and lemon zest and mix together. Add the olive oil and lemon juice.
12 Spray a grill tray generously with olive oil.
13 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.
14 Remove from the grill, place a little of the garnish onto each scallop and serve warm.

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