Panko and Tarragon-Crusted Sea Scallops

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  • 2 large eggs, beaten
  • 1/4 cup whole milk
  • 1 to 1 1/4 pound large sea scallops
  • 1 cup panko breadcrumbs
  • 2 tablespoons dried tarragon
  • Salt and freshly ground black pepper
  • Vegetable oil


In a mixing bowl, stir together eggs and milk. Season with salt and pepper. Add scallops and toss gently to coat.
In a shallow bowl or baking dish, combine panko and tarragon. Lift scallops out of egg mixture and coat with panko, patting gently to help breadcrumbs stick.
When all scallops are coated, heat a large frying pan over medium-high heat. Coat generously with oil. When oil is hot but not smoking, place scallops in pan, taking care not to overcrowd. Work in batches or use two pans if necessary.
Cook about 2 minutes on each side, or until nicely browned and just cooked through. Remove to a paper towel-lined plate.

Serve alone as a first course or for a main course try with a lightly dressed bed of greens or sautéed vegetables.
Recipe from Central Market Mill Creek - Culinary Resource Center
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