One of my favorite ways to prepare scallops is to coat them with seasoned bread crumbs, drizzle on some olive oil, and roast them in the oven for less than 10 minutes. A sprinkle of lemon juice provides the finishing touches. I’ve served them just like that or over linguine, but always use leftovers on salad. This time, I went straight for the lettuce, so here’s my recipe for Easy Breaded Scallops over Salad with Lemon Vinaigrette. Including the time it takes to wash the scallops, we’re talking about a 15-minute meal.
And, if I may say so, it’s a fabulous dish with glorious simplicity. You don’t need to dip the scallops in anything first, because the water that clings to them after washing will help the bread crumbs adhere. It’s best to use dry, Italian-seasoned crumbs here, and either homemade or store-bought will work. If you use my Homemade Italian Bread Crumbs, don’t add any cheese.
You can use the lettuce of your choice, but the scallops pair beautifully with dark, leafy greens like the spinach and kale mix pictured here. Then there’s the lemon vinaigrette, which uses equal parts olive oil and lemon juice, with a little white balsamic vinegar and salt. Since the bread crumbs have garlic powder and other seasonings, you really don’t need any extra. The dressing gets poured over the top, and gorgeous ribbons of lemon zest get added for looks and incredible flavor. (Don’t skip them!)
The result is a bright, refreshing, delicious salad bursting with Mediterranean flavors. You can make a meal of this with some nice rolls and fresh fruit on the side. And since this is light and healthy, you needn’t feel guilty about having cheesecake for dessert, if such a thing would ever occur to you. I’m just saying, (as I wipe dessert crumbs from my face).
(Recipe Source: Cooking with Mamma C)