Broiled Sea Scallops with Garlic, Ginger & Breadcrumbs
Provided by Mel & Sheryl London
Tender sea scallops paired with crisp, assertively flavored golden bread crumbs are a textual wonder.
- 4 tablespoons butter
- 3 tablespoons olive oil
- 1 ½ pounds large sea scallops, dried well on paper towels
- Salt and pepper to taste
- 2 large garlic cloves, finely minced (about 1 tablespoon)
- 1 or 2 inch knob fresh ginger, peeled and minced (about 1 tablespoon)
- ¼ teaspoon Chinese chili paste
- 2/3 cup Japanese Panko bread crumbs
- 4 small key limes, or 2 large limes cut into quarters
Melt butter and oil in a small skillet. Remove 2 tablespoons of the butter mixture and put into a large oven-to-table baking dish. Roll the scallops in the mixture to cover and season with salt and pepper. Arrange them in one layer and set aside.
Heat the broiler to very hot and while the broiler is heating, add the garlic, ginger and chile paste to the butter mixture in the skillet. Sauté for 2 minutes over medium heat. Stir in the Panko crumbs and cook, stirring constantly until the crumbs are golden, about 2-3 minutes. Season with salt and pepper and set aside. Slip the scallops under the broiler when very hot and broil for 5 minutes on one side. Turn the scallops over with tongs and continue to broil until cooked through (when the bottom of a spoon is pressed on the surface of the scallop there should be a slight resilience, depending upon the size of the scallop – about 3 minutes). Remove from the oven and serve on four separate plates. Spoon 1 tablespoon of the crumb mixture on each scallop and serve with lime wedges to be squeezed on before eating.
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.