Scallop Kebabs
Here’s a totally different way to prepare scallops. Most recipes will have you pan sear them, but why not try something new. I coat the scallops with crunchy panko crumbs seasoned with some Parmesan and garlic and thread them up into kebabs. Under the broiler, the outside gets crisp and the inside of the scallop stays silky.
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- Prep time
- 15 min
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- Cook time
- 10 min
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- Servings
- 4 Servings
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- Serving size
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3 ounces
Ingredients
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wooden skewers
- 8
- 8
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-
panko bread crumbs
- 1/2 cup
- 1/2 cup
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-
Parmesan cheese (grated)
- 2 tbsp
- 2 tbsp
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-
garlic (very finely minced, almost to a paste)
- 3 clove
- 3 clove
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Italian seasoning
- 1 tsp
- 1 tsp
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large sea scallops (fresh or frozen, thawed and patted dry)
- 12 oz
- 340 g
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Olive oil cooking spray
- 1
- 1
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Directions
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Add the wooden skewers to a pan of hot water. Set aside for 1–2 hours.
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Cover a broiler pan with aluminum foil. Coat the foil with cooking spray. Preheat the oven broiler to high with the rack set about 5 inches from the heat source.
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Combine the breadcrumbs, Parmesan cheese, garlic, and Italian seasoning together on a plate. Roll each scallop in the breadcrumb mixture.
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Remove the wooden skewers from the hot water. Using two skewers per kebab, thread the scallops onto the skewers so the scallops are lying flat through the skewer.
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Place the skewers on the prepared broiler pan. Coat each skewer with olive oil cooking spray. Broil the scallops for about 4 minutes per side until cooked through.