English Scallops with Crumb Topping Recipe

Serves/Makes: 4

Ingredients:

• 12 large sea scallops
• 2 tablespoons yellow cornmeal
• 2 tablespoons panko (Japanese bread crumbs)
• 1 tablespoon pine nuts, toasted
• 1 garlic clove
• 1 1/2 teaspoons grated lemon peel
• 3 tablespoons butter, room temperature
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons chopped fresh parsley
• 2 teaspoons fresh lemon juice
• 12 1/4-inch-thick plum tomato slices
• 1/4 cup olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1 teaspoon grated lime peel
• 4 cups arugula (about 4 ounces)
• 1/4 cup (packed) fresh mint leaves, sliced

How to cook English Scallops with Crumb Topping:

• Finely grind cornmeal, panko, nuts, garlic, and 1 teaspoon lemon peel in processor; set crumb mixture aside. mix butter, cilantro, parsley, lemon juice, and remaining 1/2 teaspoon lemon peel in small bowl. Season herb butter to taste with salt and pepper.
• Preheat oven to 450°F (230°C) . Brush rimmed baking sheet with oil; place scallops on sheet. Sprinkle with salt and pepper. Top each with tomato slice, then crumb mixture, dividing equally. Top each with 1 teaspoon herb butter. Bake until scallops are just opaque in center, about 8 minutes.
• Meanwhile, whisk 1/4 cup oil, lime juice, honey, and lime peel in small bowl. Season dressing with salt and pepper. Toss arugula and mint in bowl, adding dressing to taste.
• Divide greens among 4 salad plates. Top with scallops and serve.

The English Scallops with Crumb Topping recipe very easy to prepare and so good!

This recipe for English Scallops with Crumb Topping serves/makes: 4

Main Ingredient: Scallops
Preparation Method: Baked
Cuisine: British