Parmesan Breaded Scallops With Lemon Garnish

Ingredients

FOR THE COATING

• 1/2 cup fine Italian seasoned breadcrumbs (you may have some extra left over, depending on the size of your scallops.)
• 1/3 cup freshly grated parmesan cheese (Use the good stuff)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/8 teaspoon ground cayenne pepper (optional)
• 20 large sea scallops (about 1 1/4 pounds)
• 2 tablespoons extra-virgin olive oil

FOR THE GARNISH

• 1/2 cup loosley packed fresh Italian parsley
• 2 tablespoons lemon zest
• 1 tablespoon extra virgin olive oil
• 2 teaspoons lemon juice

Directions

1. 1

   COATING.

2. 2

   Combine the coating ingredients on a plate and mix with your fingers.

3. 3

   Wash scallops and remove the small, tough side muscle.

4. 4

   Pat the scallops dry with paper towels and place in a small bowl. (Be sure the scallops are very dry or it will make the breading soagy).

5. 5

   Add the olive oil and mix to coat.

6. 6

   Dip the scallops in the coating, turning to cover evenly.

7. 7

   Gently press the crumbs onto the scallops.

8. 8

   Place the scallops in a single layer on a clean plate.

9. 9

   Cover with plastic wrap and refrigerate for 30 minutes to set the crumbs.

10. 10

    GARNISH:.

11. 11

    Finely chop the parsley and lemon zest and mix together. Add the olive oil and lemon juice.

12. 12

    Spray a grill tray generously with olive oil.

13. 13

    Place the scallops on the grill tray 1-2 inches apart and grill over direct medium heat until just opaque in the center, about 8 minutes, turning once halfway through grilling time. Treat them gently when turning.

14. 14

    Remove from the grill, place a little of the garnish onto each scallop and serve warm.