Scallops of the City Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Fish and Seafood

Scallops of the City

From Dorothy McNett's recipes at These are many times served alongside of New York steak. A nice companion!

1/3 - 1/2 cup Italian seasoned bread crumbs
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 teaspoon freshly ground pepper
1/3 - 1/2 cup extra virgin olive oil
10-14 fresh large sea scallops
snipped fresh herbs for garnish (parsley, thyme, basil...)

In a bowl combine bread crumbs, cheese and pepper. In another shallow bowl place the olive oil. Dip scallops into the oil to coat completely and then dip into the crumbs to coat. As you work, place them on a plate and then let them stand a few minutes before grilling. Heat a griddle or stove top grill pan over high heat, turn down to medium. Sprinkle just a bit of the left over olive oil onto the pan and then sear the scallops, usually only 1 - 2 minutes per side or as needed to lightly brown them while they cook. Arrange on plates and sprinkle with snipped fresh herbs.

Recipe created 2015-05-11.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.