New Recipes Panko-Crusted Scallops with Pineapple and Avocado Salad - ★Cooking Recipes★

Directions for: Panko-Crusted Scallops with Pineapple and Avocado Salad

Ingredients

Scallops

12 large sea scallops

Salt and cracked black pepper, to taste

1 egg white, whisked slightly

cup panko bread crumbs, regular bread crumbs can be sustituted (75 ml)

cup vegetable oil, for frying (60 ml)

Salad

1 ripe avocado

2 cup fresh ripe pineapple, diced (500 ml)

1 small red pepper, finely diced

1 small jalapeno pepper, minced

Juice of 2 limes

1 Tbsp rice wine vinegar (15 ml)

Salt and freshly cracked black pepper, to taste

2 Tbsp chopped cilantro (30 ml)

Assembly

2 star fruit, tips trimmed and sliced into thin slices

cilantro oil, to garnish (or extra virgin olive oil)

Directions

Scallops

1. Cut scallops in half, widthwise. Dip them in egg white and then in the panko and press so it adheres. Season with salt and pepper. Heat oil in a large non-stick skillet over high heat. Add scallops and fry them until golden and just cooked through, about 3 minutes per side. Do not overcook.

Salad

1. In a medium bowl, combine avocado, pineapple, red pepper and jalapeno. Sprinkle with lime juice and rice wine, season with salt and pepper, add chopped cilantro and toss well. Cover and set aside to let the flavours mingle for about 20 minutes.

Assembly

1. Lay 4 plates out on work surface. Place 3 slices of star fruit on plates and then spoon a little of the salad in the centre of each star. Place a scallop on top of each salad and drizzle the plate with some cilantro oil.

See more: Rice/Grain, Fruit, Appetizer, Shellfish, Dinner