Recipe by Matt W.
"An easy recipe for delicious grilled scallops that are the perfect companion for a grilled New York Strip steak."
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fine Italian bread crumbs
grated Parmesan cheese
ground black pepper
I am going to try this dish tonight, but w/3 changes: i'll use tilapia filets AND a grill pan on my stovetop, then i will use garlic and salt separately. One thing that is missing in the directions as they are written: always pat dry the scallops before you either dip them in oil or begin to sear them. The water on the fish will interfere w/the cooking!
Despite the beautiful golden color, the breading was soggy and mushy. Yuck! The flavor was good, but I'm not sure I would attempt this one again. If I did, I would try using butter instead of olive oil to see if that would yield a crispier coating.
This was great! But, I had a problem with getting the panko (not breadcrumbs) and the Parmesan Cheese to stick once on the grill. The grill was cleaned and oiled.
I did the recipe as written, however I placed the scallops in a shallow pan sprayed w/cooking spray and cooked them on the grill that way, turning them over once with a spatula. They were delicious even though they were not cooked directly on the grill grate itself. And they were not mushy as another reviewer had stated. Very delicious and very easy !
I thought this was wonderful!!! I made it exactly as described, no changes, and it was delicious. Scallops on skewers were a little tricky, but I even got the "grill marks" on the scallops. Will definitely be making this again. Thank you for such a great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Garlic Parmesan Crusted Scallops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 307
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