9/20/10

broiled prosecco-scallops w/ panko crumbs


We eat a lot of scallops here; seafood I never tire of. My local fishmonger is wonderful, patient (because I ask way too many questions) and always knows what's the best catch of the day. He has the best and biggest scallops, as well as the best lobster around. I'm a huge fan of the big scallops not so much of the bay scallops. Although bay scallops are perfect for a seafood sherry bisque. This broiled prosecco-scallop dish came about by the mere fact that I had no white wine in the house, nor any lemons!. And refusing to freeze the scallops because I just think they freeze awful unless you vac-seal them to perfection, I searched the cupboards for something to use. Not finding anything I remembered the bottles of champagne and prosecco I have stored in the garage for special occasions. Perfect! I knew instinctly champagne might be too bitter when cooked, but prosecco is perfect because of it's sweetness.
What a hit these were. I was shocked at how super moist the prosecco kept the scallops while broiling, as well as lending a gentle extra sweetness to the scallops. The best part was how easy and fast this was to throw together. A recipe keeper for sure. Keep this one in mind when you what to impress friends and haven't a lot of time.

cook notes: lemon will not go so well with this. you can try it, but it doesn't taste right and overpowers the sweetness of the prosecco. i love using panko crumbs because the stay nice and crispy. serve the remaining cold prosecco when serving this dish. PLEASE make sure you know your oven broiler well, as these are scallops and they cook fast! i think adding a pinch of tarrgon to the panko crumb mixture might be nice next time.

broiled prosecco-scallops w/ panko crumbs
print recipe

about 10 - 12 large scallops, washed, nibs removed
1/4 cup of cold prosecco (or so)

fresh chopped parsley, for garnish (optional)

in a large (high heat) casserole dish spray the dish w/ olive oil or coat with butter. place scallops in a single layer not too close to each other. salt & pepper the scallops. then pour 1/4 cup or so of the ice cold prosecco over the scallops. let them soak all that goodness in for a few minutes. prepare crumb topping. most important: don't walk away from broiler when scallops are in there!

crumb topping:
about 3/4 to 1 cup of panko crumbs (more or less?)
1 stick of melted butter

combine both in a dish; season with a hint of salt & pepper; set aside.

Preheat oven broiler to 450/500 degrees. bake the scallops till just done maybe 4-5 minutes? recipe by dawn finicane of vanillakitchen.blogspot.com. add on the panko crumb mixture and put back under broiler until panko crumb topping is nice and brown--maybe 2 minutes? watch it, it cooks quick

33 comments:

  1. Wonderful recipe n great clicks !!

    - Smita
    littlefoodjunction.blogspot.com
    (fun ideas to feed picky eaters)

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  2. Wow! These turned out beautifully. Josh loves scallops and I always have trouble cooking them just right- this recipe sounds easy!

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  3. I love the panko crumbs! Great recipe Dawn!

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  4. Mmm I can just taste that deliciousness.

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  5. They look fantastic, Dawn! So plump and juicy!

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  6. The scallops sound great... excellent use of prosecco!

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  7. OH my goodness. I love scallops and those look ridiculously good!! I'm making those asap!

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  8. I LOVE scallops- big scallops- none of those little Bay ones- unless you are talking soup or something. THese look so fabulous Dawn- it makes me want to jump right up and go buy them. I havent had them in so long!

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  9. I actually got a bottle of prosecco at a secret santa-type thing last christmas and still haven't used it yet! Do I see some scallops in my future? Oh yes I do.

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  10. Oh wow, wonderful pics! Looks so good

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  11. Nice. Just simply, nice! I can see making a proseco buerre blanc and serving it up with that.

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  12. Mmmm.looks good my Dawn!

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  13. Beautiful scallops, Dawn! Love the simple but delicious recipe. It's perfect for a busy weeknight dinner (and they're all busy weeknight dinners these days).

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  14. I do have some prosecco sitting in the cupboard!!!

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  15. Ooh, these sound so good. I don't always choose scallops, but bathed in Proseco sounds amazing.

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  16. Looks great... will be sure to try out myself.

    IM
    http://infooditrust.blogspot.com/ ( adventures in cooking)

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  17. Fantastica receta. Saludos

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  18. You can't trust anyone who does not like scallops. They are one of the sea's gems. Nice crunch with that panko.

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  19. ooh, these look great! i had the first scallops i actually liked in alaska... maybe this recipe will get me to try it on my own :)

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  20. That is nice when seafood is plentiful!
    Scallop Supreme !

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  21. Panko and scallops - a match made in heaven. They look PERFECT Dawn.

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  22. Whenever anything calls for breading or a crumb toping I always use panko. Love how they stay so crispy. And love this new take on scallops. They look super delish!

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  23. Bread crums, espceially Panko bread crums totally get my attention I love them and this recipe looks Gorgeous! Yumm!

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  24. Why, hello there delicious panko crusted scallop, who should be on my plate. :)

    Love it!!

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  25. Now, THIS is a great excuse for opening up a bottle of Prosecco. OK, not like I really needed an excuse. ;)

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  26. I love scallops- these look so delicious!

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  27. Wow they look delicious - I love scallops!

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  28. What an inventive scallops recipe!!

    This dish rocks!!

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  29. Oh gosh, I want a bowl full of these!

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  30. So jealous! I just moved to a new place have to look for a good fishmonger around too!

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  31. Oh my, that looks divine. I love scallops.

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  32. You just saved me at dinner time; I had scallops and not sure what to do with them...great idea!

    Your blog is so colorful, creative and delicious :) Very inspirational and congrats on the cookbook!

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  33. I am really drooling over this recipe. I want to try it right now! So excited.

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