Hot Honey Scallops with Crunchy Panko Recipe
Bring a contemporary edge to National Fried Scallops Day with Hot Honey Scallops with Crunchy Panko. The combination of texture, color, and layered flavor makes it an eye-catching October recipe with real table appeal.
Category: Main dish
| Cuisine: American
Ingredients
- 1 lb large sea scallops, patted dry
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil
- 3 tablespoons butter
- 3 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon red pepper flakes
- 1 tablespoon chopped fresh parsley
Instructions
- 1. Set up a breading station: place flour in a shallow dish, beaten eggs in another, and panko mixed with salt and pepper in a third.
- 2. Pat scallops very dry, then dredge each in flour, dip in egg, and coat with panko, pressing gently to adhere.
- 3. Heat vegetable oil in a large nonstick skillet over medium-high heat. Cook scallops in batches, about 2-3 minutes per side, until golden and cooked through. Transfer to a plate.
- 4. In a small saucepan, melt butter over low heat. Stir in honey, apple cider vinegar, and red pepper flakes. Simmer for 1 minute.
- 5. Drizzle hot honey sauce over scallops and garnish with parsley. Serve immediately.
Details
Hot Honey Scallops with Crunchy Panko is a contemporary twist on fried scallops, perfect for National Fried Scallops Day. The combination of crispy panko coating and sweet-spicy honey glaze creates a beautiful texture and layered flavor, making it an eye-catching October recipe with great table appeal.
Nutrition Facts (per serving)
| Calories | 420 kcal |
| Protein | 28 g |
| Carbs | 35 g |
| Fat | 20 g |
Notes
For extra crunch, use fresh panko and avoid overcrowding the pan. Adjust red pepper flakes to taste.
