Panko Crusted Scallops

CHEF DOMINQUE BEENS of KRAVE RESTAURANT is in the kitchen serving scallops which we adore for their sweet, delicate flavour. They are tossed with marinara sauce and pasta for a beautiful dish, prepared in no time at all.

We are using Ocean Delight’s 12oz Large 20-30 Sea Scallops

Ingredients

  • 16 Scallops
  • 1 egg
  • ½ cup Panko Bread Crumbs
  • ½ cup Sliced Black Olives
  • ½ Cup Cherry Tomatoes cut in ½
  • ½ cup diced onions
  • 1 cup sliced mushrooms
  • 100grams butter
  • ½ up olive oil
  • 1 ½ lbs Fettuccini Pasta
  • Salt, Pepper and Cajun Mix to taste

Directions

Pasta

  1. Pre Cook Pasta in Water and Salt

Scallops

  1. Season the Scallops with Salt, Pepper Cajun Mix
  2. Pass the Scallops through the egg wash and Panko Bread Crumbs
  3. Heat a Shallow Pan with Butter and Olive Oil…sauté the scallops for approximately 1 ½ minutes on each side. Hold on the side

Other

  1. Heat a Pot with Butter and Oil
  2. Sauté’ all the vegetables and add the Marinara Sauce and Pasta
  3. Plate the Dish Hot topped with 4 scallops per person
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