More goodness with scallops.....but this time, with a delicate panko crust........

PANKO CRUSTED SCALLOPS

Panko flakes have become a favorite coating for fish, seafood, and chicken in my kitchen. These crunchy flakes add flavor, texture, and pizzazz to many dishes. Serve with a colorful salad, guacamole, and lemon wedges for a special, quick dinner.                                                             Serves 2.

6-8 sea scallops

Olive oil

2 eggs, beaten

1 cup panko flakes

Kosher salt and pepper, to taste

Pat scallops dry and season with salt and pepper.  Add about ½ inch of olive oil in a medium skillet, bring to medium high heat. Dip each scallop individually in egg, followed with heavy coating of panko flakes. Place in skillet and pan sear for about 2 minutes on each side. Gently remove to paper towel, serve immediately.

Nightshade free

Lactose free