Tuesday 17 October 2017

Panko Parmesan Scallops With Grilled Asparagus

Rozanne Stevens

Panko Parmesan Scallops with Grilled Asparagus

Serves four as a main dish.


100g panko breadcrumbs

50g Parmesan cheese, grated

Zest of 1 lemon

4-5 tbsps olive oil

Salt and freshly ground black pepper

20 large scallops For the grilled asparagus 2 bunches asparagus

Olive oil

Salt and freshly ground black pepper

Extra-virgin olive oil

Parmesan shavings

Lemon wedges


Mix together the panko breadcrumbs, Parmesan cheese, lemon zest and olive oil. Season well with salt and pepper.

Press the scallops firmly into the breadcrumb mixture and coat well. Place on a wire rack and chill in the fridge for at least 20 minutes to help set the breadcrumbs.

On a hot barbecue grill or hotplate, cook the scallops on one side for two to three minutes, until golden. Turn and brown the other side.

Do not overcook, as scallops cook very quickly.

Lightly coat the asparagus with olive oil and season with salt and pepper. Grill until nicely charred. Dress with a drizzle of extra-virgin olive oil, some Parmesan shavings and lemon wedges on the side. Serve the asparagus hot with the golden scallops.

Tips: Parmesan is an indispensable Italian ingredient. You can freeze well-wrapped wedges of Parmesan so that you always have it to hand.

Panko breadcrumbs are Japanese breadcrumbs made with rice flakes, which give the crispiest, crunchiest breadcrumb coating.

Irish Independent

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