Scallops With Garlicky Breadcrumbs Recipe

I was cookin’ up some scallops last night and stumbled upon this killer recipe where the buttery garlic breadcrumbs get all crispy on these seared scallops, and lemon wedges give it that extra zing that totally makes you feel like you’re dining in a fancy restaurant even though you’re just chillin’ in your kitchen.

I love how simple ingredients like sea scallops seared in butter and olive oil combined with garlic, fresh breadcrumbs and parsley bring a robust flavor. I think the lemon wedges add a tangy kick that equalizes the salty and peppery taste perfectly.

Ingredients

• Scallops supply lean protein and mild sweetness, giving the dish a tender texture.
• Salt enhances flavors, but too much can overpower the delicate ingredients.
• Extra virgin olive oil brings fruity richness and healthy fats to the recipe.
• Unsalted butter adds creamy flavor, though it packs extra calories if overused.
• Garlic offers a bold, pungent taste and might even boost your immunity a bit.
• Fresh breadcrumbs give a satisfying crunch and deliver light carbohydrates.
• Parsley and lemon add brightness, flavor contrast, and a valuable vitamin boost.
• Black pepper adds subtle heat and deepens the overall flavor profile.

Ingredient Quantities

• 1 lb sea scallops (about 10 large, patted dry)
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 3/4 cup fresh breadcrumbs (preferably from day-old bread)
• 2 tablespoons fresh parsley, chopped
• 1 lemon, cut into wedges

How to Make this

1. Start by patting dry the scallops and season them with salt and freshly ground black pepper.

2. Heat the olive oil in a large skillet over medium-high heat until it’s hot but not smoking.

3. Place the scallops in the skillet and sear them for about 2 minutes on each side until they get a nice golden crust. Remove them from the pan and set aside.

4. In the same skillet, lower the heat to medium and add the butter. Let it melt completely.

5. Once the butter is melted, add the minced garlic and cook it for around 1 minute until it’s fragrant (be careful not to burn it).

6. Stir in the fresh breadcrumbs and keep stirring so they get evenly coated with the garlicky butter. Cook them for about 2-3 minutes until they turn golden brown.

7. Mix in the chopped parsley into the breadcrumb mixture for a fresh burst of flavor.

8. If you like your scallops extra coated with the garlicky breadcrumbs, you can return them to the pan and lightly toss them with the mixture for 30 seconds.

9. Transfer the scallops onto a serving plate and spoon the garlicky breadcrumbs over the top.

10. Serve immediately with lemon wedges on the side so everyone can squeeze fresh lemon juice over their scallops to finish it off. Enjoy!

Equipment Needed

1. Paper towels for patting dry the scallops
2. A large skillet
3. Measuring spoons for the oil and butter
4. A sharp knife for mincing garlic and chopping parsley and lemon
5. A cutting board
6. A wooden spoon or spatula for stirring
7. A serving plate for the finished dish

FAQ

• Q: Can I use frozen scallops for this recipe?
  A: Yes, you can use frozen ones but make sure to defrost them completely and pat them dry so they sear nicely.
• Q: Why use day-old bread for the breadcrumbs?
  A: Day-old bread gives better texture for your breadcrumbs since it dries out a bit, giving you those perfect crispy bits.
• Q: How do I know when the scallops are cooked properly?
  A: Scallops cook really quick so look for a nice golden crust on the edges and they should be opaque in the center; overcooking makes them chewy.
• Q: Can I make any ingredient substitutions?
  A: Definitely. If you dont have unsalted butter, just use a bit more olive oil; you can even swap parsley for basil if you’re in a pinch.
• Q: What’s the secret to making the garlicky breadcrumbs extra tasty?
  A: Toasting the breadcrumbs in the butter and garlic until golden really amps up the flavor and crunch.

Scallops With Garlicky Breadcrumbs Recipe Substitutions and Variations

• If you don’t have extra virgin olive oil, you can use a neutral oil like grapeseed or canola instead.
• If unsalted butter ain’t available, salted butter works fine, just cut back a bit on the added salt.
• If you can’t find fresh breadcrumbs from day-old bread, you can pulse any stale bread in a food processor or use panko breadcrumbs for extra crunch.
• If fresh parsley is missing, dried parsley or even a few basil leaves can add a similar flavor kick.

Pro Tips

1. Make sure you really pat the scallops dry with a paper towel before seasoning them. Any extra moisture can stop them from getting that nice, golden crust when you sear them.
2. When heating up your pan, let the oil get hot enough before adding the scallops. If it’s not hot enough, they might end up too soggy instead of perfectly seared.
3. Use breadcrumbs from day-old bread because they toast up way better. Fresh breadcrumbs can get too mushy when they hit the garlic butter.
4. If you wanna really pack in the flavor, toss the scallops back in the pan with the garlicky breadcrumb mixture for a few extra seconds so they soak up more of that tasty goodness.