Crumbed Scallops
A quintessentially Tasmanian dish, our Crumbed Scallops feature a golden, crunchy breadcrumb crust that locks in the natural sweetness of the scallops.
How long will it take?
25 minutes
What’s the serving size?
Serves 4
What do I need?
- 500 g scallops
- 1 cup breadcrumbs
- 1 tbsp fresh dill, finely chopped
- 1 tbsp freshly grated lemon zest
- 2 tbsp grated parmesan
- Pinch of salt
- Pinch of freshly ground black pepper
- 1 cup plain flour
- 2 eggs, lightly beaten
- 1 tbsp olive oil
- 1 tbsp butter
How do I make it?
- Pat scallops dry with paper towel.
- Add breadcrumbs to a bowl, then toss in dill, lemon zest, parmesan, salt and pepper and mix to combine.
- Place flour in a separate bowl and eggs into a separate bowl.
- Dip each scallop into the beaten eggs first, then coat well with flour, shaking off any excess. Return to the egg again, then coat with breadcrumbs.
- Heat olive oil and butter in a large frying pan over medium-high heat.
- Add scallops to pan and cook, turning once, until golden brown on both sides.
