Scallops With Tomatoes Breadcrumbs Recipe

Picture this: tender sea scallops, perfectly seared to a golden-brown hue, nestled among juicy cherry tomatoes and kissed by a splash of dry white wine—all topped off with a sprinkle of toasty panko and a hint of lemony zest. This dish is like a love letter to your taste buds, combining sophisticated flavors with the comfort of an elegant, home-cooked meal. Who’s ready for a culinary adventure featuring this scallop symphony? 🙋‍♀️

I love how this dish combines tender sea scallops with a delightful crunch from panko breadcrumbs. The scallops’ sweetness perfectly balances the rich flavors of Parmesan cheese and the refreshing hint of lemon zest.

I think (and hope) the fresh parsley and basil take this dish to the next level, creating a harmonious blend that is both healthy and satisfying.

Ingredients

• Sea Scallops: Lean protein with a delicate, sweet flavor.
• Olive Oil: Heart-healthy fats; adds richness and flavor.
• Garlic: Aromatic; adds a savory depth to dishes.
• Cherry Tomatoes: Juicy, sweet, loaded with vitamin C.
• Dry White Wine: Adds acidity and a subtle depth of flavor.
• Panko Breadcrumbs: Light, crispy texture; helps create a golden crust.
• Parmesan Cheese: Nutty, savory; rich in calcium and protein.
• Lemon Zest: Bright citrus notes; enhances overall flavor.
• Fresh Parsley: Fresh, peppery; rich in vitamins A, C, and K.
• Fresh Basil: Sweet, aromatic; complements herbs beautifully.

Ingredient Quantities

• 1 pound sea scallops
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/4 cup dry white wine
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• Zest of 1 lemon
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped

How to Make this

1. The sea scallops should be dried well with paper towels, and then they should be seasoned with salt and freshly ground black pepper.

2. In a large skillet over medium-high heat, combine 1 tablespoon of olive oil and 1 tablespoon of butter.

3. Place the scallops in the frying pan. Sear them for 2-3 minutes until they are golden brown and cooked through. Remove the scallops from the frying pan and set aside.

4. In the same pan, lower the heat to medium and pour in the leftover tablespoon of olive oil and the garlic. Sauté for about 30 seconds until it is aromatic.

5. Place the cherry tomatoes in the skillet and sauté them for 2–3 minutes, or just until they start to soften.

6. Add the white wine, and stir it into the deglazed skillet. Let it simmer for approximately 2 minutes, allowing it to reduce a little.

7. At the same time, in another pan, melt the rest of the tablespoon of butter over medium heat and add the panko breadcrumbs. Toast for 3 to 4 minutes until they are golden.

8. Take the saucepan off the heat. Whisk in a cup of Parmesan cheese. Stir in the lemon zest, fresh parsley, and basil.

9. Place the scallops back in the skillet with the tomatoes and gently mix to combine and bring everything up to temperature.

10. Present the scallops alongside the tomato mixture, garnished with the toasted breadcrumbs to provide an additional contrast in texture and flavor.

Equipment Needed

1. Paper towels
2. Large skillet
3. Medium saucepan
4. Whisk
5. Measuring spoons
6. Measuring cups
7. Sharp knife
8. Cutting board
9. Spatula or wooden spoon
10. Tongs

FAQ

• Q: Can I use bay scallops instead of sea scallops?Yes, you can use bay scallops. However, they are smaller, so you should adjust the cooking time accordingly.
• Q: What is a good substitute for dry white wine in the recipe?A: Chicken broth or vegetable broth can take the place of the dry white wine.
• Q: Can I use regular breadcrumbs instead of panko?A: Yes, but panko will give you a lighter and crispier texture than regular breadcrumbs.
• Q: Is there an alternative to Parmesan cheese?A: Parmesan cheese can be substituted with either Pecorino Romano or Grana Padano.
• Q: Can I prepare the breadcrumb topping in advance?Yes, the breadcrumb topping can be made a couple of hours in advance. Store it in an airtight container and it’ll be just fine, maybe even better.
• Q: How should I store leftovers?A: Leftover scallops should be stored in an airtight container in the refrigerator and should be consumed within 2 days.

Scallops With Tomatoes Breadcrumbs Recipe Substitutions and Variations

If a smaller size is preferred, sea scallops may be replaced with bay scallops.
Grapeseed oil can be used in place of olive oil for a flavor that is more neutral.
Chicken broth can be used in place of dry white wine for a non-alcoholic alternative.
You can substitute regular breadcrumbs for panko, but they may have a different texture.
Fresh basil can be swapped out for fresh oregano, making it a usable substitute, while at the same time imparting a different herb flavor than basil would.

Pro Tips

1. Pat the Scallops Dry Ensure the scallops are thoroughly dried before searing to achieve a perfect golden crust. Moisture can prevent them from browning evenly.

2. Preheat the Pan Before adding the scallops, make sure the pan is hot enough. A properly preheated pan helps in achieving a great sear, locking in the scallops’ juices and flavor.

3. Deglaze Effectively After searing the scallops, use the white wine to deglaze the pan thoroughly. Scraping up any browned bits will enhance the sauce’s flavor.

4. Toast Breadcrumbs Evenly Stir the panko breadcrumbs continuously while toasting to prevent burning and ensure even golden-brown color, which adds a nutty and crunchy texture.

5. Finish with Fresh Herbs Add the fresh parsley and basil at the end of cooking to preserve their vibrant color and flavor, providing a fresh contrast to the rich, cooked ingredients.