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Breaded Scallops:
1 lb sea scallops, rinsed, sliced in half
salt and pepper to taste
2 eggs
1 cup Parmesan cheese, freshly grated
1/2 cup Asiago cheese, freshly grated
1 cup almonds, sliced, toasted, and crushed
1 cup panko
1/2 cup flour
1/4 cup clarified butter
Garnish: fresh chopped chives
  1. Season the scallops with salt and pepper.
  2. Beat the eggs and reserve.
  3. Combine cheeses, almonds, and panko for the breading. Dust scallops with flour, then dredge in egg. Remove scallops from egg and coat well with breading.
  4. Heat the clarified butter over medium heat; add breaded scallops and cook until golden brown, turning once to ensure even cooking.
  5. Ladle Champagne Beurre Blanc on a warm serving plate; place the scallops randomly around the plate and garnish with fresh chopped chives.
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In no event shall Jensen's Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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