Panko Fried Scallops with Balsamic Butter
Eat from the sea, your body will love you!
These scallops are like a symphony in your mouth. Ok…so I do love scallops….in every way they come. I make them a lot and add them to any possible dish that makes sense. It’s funny because these little molluscs insight a definite reaction from people, It’s either I love them or hate them. Not often an indifference. Well I’m in the love category and fortunately so is my husband. He’s a Newfoundlander and grew up eating all types of seafood and thankfully these rank high in his list of favs.
The crispy mix of panko, rich sweet and buttery flavour of the sauce and briny caviar makes this irresistible. Just try and curb this craving after one bite! Good luck! 😉
- 8 large seas scallops
- ¼ cup black sesame seeds
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- 1 tbsp milk
- ¼ cup all-purpose flour
- 1 cup panko (Japanese bread crumbs)
- 4 teaspoons lump caviar
- 6 tablespoons butter
- 2 tablespoons balsamic glaze
- 8 strands chives
- 2 raw golden beets, thinly sliced
- Sunflower oil
- Pat scallops dry. Season with salt and pepper.
- Beat the egg with the milk. Arrange the flour, egg mixture, and panko in three shallow dishes. Dust each scallop lightly with the flour (shake off excess), coat with the egg, and dredge in the panko.
- Heat the oil and 2 tablespoons butter in a large skillet over medium heat until it just begins to shimmer Add the scallops and cook 2 to 3 minutes undisturbed, until golden. Turn and cook 2 minutes more, or until cooked through. Remove and keep warm in a 200 degree oven. Add 4 tablespoons of buter and balsamic vinegar in same fry pan at medium heat until it comes to a boil. Remove from heat.
- Place 7 beet slices in a floral pattern on a single plate. Add scallops, place caviar on top of each and chives. Drizzle with ¼ of the balsamic sauce. Serve immediately.