You’ll love Mom’s Broiled Scallops with Parmesan Bread Crumbs! This is our favorite seafood dish!
Hello from the depths of my recovering, flu-infected household! It’s been a rough few weeks.
First my hubby got sick, then I caught a milder version of the virus, since I had my annual flu shot. But…then I developed bronchitis, which happens easily when you have asthma.
I was down for the count. My kitchen was closed. I kept up with my Facebook page, but that’s about it.
Then we had to leave for our scheduled trip to New Orleans to celebrate our 25th wedding anniversary! We were still sick. I was barely able to walk in the airport, due to shortness of breath.
Thankfully, the meds started kicking in the day after we arrived in NOLA. My hubby coughed the entire trip (and still is), but we managed to have a great time. I’ll try to put a post together with our cellphone snaps and my restaurant recommendations.
This week, I’m pushing myself up from my knees to wave my fist in the air and declare victory…
Or give you a broiled scallops recipe.
But you should be waving your fists in the air, because this dish will rock your world.
It starts with sea scallops that get dunked in butter and oil. Then, they get coated with fresh, homemade bread crumbs mixed with Parmesan, a little Romano and seasonings.
Then, the broiler does the rest of the work. You’ll broil them in a sheet pan (affiliate link) on the top rack of your oven to achieve a browned, slightly crispy coating for the tender, buttery scallops. A squeeze of lemon provides the perfect finishing touch.
Mom’s been making these breaded scallops with Parmesan bread crumbs for the last few years, and we get so excited when we know they’re on the menu. This is our favorite seafood dish!
The scallops are great served with asparagus with tarragon butter and long-grain rice. I like the leftovers over lettuce, like these breaded scallops over salad with lemon vinaigrette.
(Recipe Source: Adapted from my Mom, who uses unsalted butter and doesn’t measure anything.)