Grilled Garlic Parmesan Crusted Scallops
Original recipe makes 4 servings
PREP 10 mins COOK 5 mins READY IN 35 mins
Ingredients
1/2 cup all purpose flour***
1/4 cup grated Parmesan cheese
1 teaspoon dried parsley
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
18 large sea scallops
Preparation
Mix flour, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
Pour olive oil into a shallow bowl.
Rinse scallops under cold water, then dip into the olive oil.
Press scallops into flour mixture.
Gently toss between your hands so any flour that hasn't stuck can fall away.
Place the coated scallops onto a plate while coating the rest.
Place the scallops in the refrigerator to allow the coating to set, 20 to 30 minutes.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Brush the scallops lightly with more olive oil.
Grill on the preheated grill until golden brown on both sides, about 5 minutes.
Notes
***The flour mixture did not adhere well to the scallops despite being refrigerated for over and hour. Maybe should have stayed with the original recipé and used bread crumbs instead of flour...
PREP 10 mins COOK 5 mins READY IN 35 mins
Ingredients
1/2 cup all purpose flour***
1/4 cup grated Parmesan cheese
1 teaspoon dried parsley
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
18 large sea scallops
Preparation
Mix flour, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
Pour olive oil into a shallow bowl.
Rinse scallops under cold water, then dip into the olive oil.
Press scallops into flour mixture.
Gently toss between your hands so any flour that hasn't stuck can fall away.
Place the coated scallops onto a plate while coating the rest.
Place the scallops in the refrigerator to allow the coating to set, 20 to 30 minutes.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Brush the scallops lightly with more olive oil.
Grill on the preheated grill until golden brown on both sides, about 5 minutes.
Notes
***The flour mixture did not adhere well to the scallops despite being refrigerated for over and hour. Maybe should have stayed with the original recipé and used bread crumbs instead of flour...