Go-To Recipe: Easy Parmesan-Crusted Scallops

A quick weeknight dinner recipe that you’ll use constantly.

My go-to weeknight recipe is grilled scallops. They only take 15 minutes to throw together, and they are healthy enough to have often but tasty enough that they aren’t boring. The key to making it appear like it took hours (instead of minutes) is to describe the dish in detail when you serve it. I like to call this one Parmesan-Dusted Local Sea Scallops with a Panko Crust. — Abby Vorobeychik, 28, Corporate Partnership Director at Conde Nast

3. Grilled Parmesan Scallops


Recipe adapted from Allrecipes

INGREDIENTS
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried parsley
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
16 large sea scallops

PREPARATION
Rinse scallops briefly under cold water, then dry very well with a paper towel.

Mix panko, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
Pour olive oil into a shallow bowl.

Dip scallops into the olive oil then press 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 a grill pan for medium-high heat, and lightly oil the grate.

Brush the scallops lightly with more olive oil. Grill until golden brown on both sides, about 5 minutes.

4. Rinse scallops under cold water briefly, then dry very well with a paper towel.

5. Mix panko, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl. Pour olive oil into a shallow bowl.

6. Dip scallops into the olive oil.

7. Then into the breading.

9. Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.

10. Preheat a grill pan for medium-high heat, and lightly oil the grate. Brush the scallops lightly with more olive oil. Grill until golden brown on both sides, about 5 minutes.

Photos by Ashley Rodriguez

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