Breaded Scallops
Oven-Baked Breaded Scallops with a touch of parmesan, and served with tartar sauce and lemon, a healthy and delicious starter that is quick and easy to make with a few simple ingredients. And it's fancy enough to be served at special occasions too.
Servings: 10 scallops
Calories: 228kcal
Ingredients
- 10 scallops
- 1 cup breadcrumbs
- 1 cup flour
- 1 egg
- 2 tablespoon parmesan
- ¼ teaspoon black pepper
- 1 teaspoon dried Italian herbs
- ½ teaspoon salt
- 25 g butter (0.80 oz)
- 2 tablespoon olive oil
For the tartar sauce
- ½ cup mayonnaise
- 2 gherkins
- 1 tablespoon capers
- lemon juice to taste if needed
Instructions
- Use kitchen towels to pat dry the scallops.
- Have 3 bowl ready, one for the egg, which is beaten well, one for breadcrumbs, and one for flour.
- To the bowl of breadcrumbs, add the grated parmesan, dried herbs, salt and pepper and mix well.
- Dip each scallop into the beaten egg first, then coat well with flour, shaking off the excess flour, dip into the egg again, then coat well with breadcrumbs.
- Drizzle the olive oil over an oven-proof dish, and add the butter to it.
- Preheat the oven to 220 degrees Celsius (430 Fahrenheit).
- Place the dish in the oven for 2-3 minutes to allow the butter to melt.
- Arrange the scallops in the buttery dish, then flip them over so they can be coated with the butter mixture on both sites.
- Bake for 15 minutes until golden, turning them over half the way through the baking time.
- To make the tartar sauce, finely chop the gherkins and caper, and use your hands to squeeze out as much liquid as you can.
- Add them to the mayo, season with black pepper, and lemon if needed.
Video
Nutrition
Calories: 228kcal | Carbohydrates: 18g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 390mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg