Panko-Crusted Scallops

By cheeserohan

Ingredients

• 1 lb large scallops
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 egg
• 1 Tbsp milk
• 1/4 cup all-purpose flour
• 3/4 cup panko
• 3 Tbsp canola oil
• lemon wedges (optional)

Details

Servings 4

Preparation

Step 1

1. Pat scallops dry. Season with slat and pepper.

2. Beat the egg with the milk. Arrange the flour, egg mixture, and panko in three shallow dishes. Dust each scallop lightly with the flour (shake off excess), coat with the egg, and dredge in the panko.

3. Heat the oil in a large ninstick skillet over medium heat until it just begins to shimmer. Add the scallops and cook 2 to 3 minutes undisturbed, until golden. Turn and cook 2 minutes more, or unti cooked through. Plate, and garnish with lemon wedges, if desired.