Sizzlin' seafood: Try panko-crusted scallops, more

Have a hankering for seafood? Scallops are simple to prepare, making them perfect for a quick weekday meal. Here, chef Yuhi Fujinaga of The Sea Grill at Rockefeller Center makes seared scallops with cauliflower and panko-crusted scallops with a healthy tartar sauce.

Panko-crusted scallop with healthy tartar sauce
Servings:

Makes 4 servings

Ingredients

    • 1lb scallops fresh or dry packed. (Frozen medium scallops are fine.)
    • 2 cups Panko (Japanese bread crumbs)
    • 2 eggs cracked and whipped for egg wash
    • 4 cups canola oil
    • 1 cup all-purpose flour
    • 1 lemon, juiced and zested
    • 1 lime, juiced and zested
    • 1 red bell pepper washed, seeds removed and discarded, diced into small pieces
    • 1 red onion, peeled and diced into small pieces
    • 1 cucumber, peeled and diced into small pieces
    • 1 celery stalk, peeled and diced into small pieces
    • 1/4 bunch mint, picked and roughly chopped
    • 1/2 bunch cilantro, picked and roughly chopped
    • 1 cup yogurt, Greek-style preferred
    • Kosher salt, to taste
    • Black pepper, to taste

Preparation

Baking Directions:

Pan-seared scallops with cauliflower variations
Servings:

Makes 6 servings

Ingredients

    • 12 scallops fresh or dry packed (frozen medium scallops are fine)
    • 1 head cauliflower, 2 to 3lbs. (Separate into florets, save a few large florets for thin slices, use all trimmings for puree.)
    • 1 pint whole milk
    • 2 oz butter, unsalted
    • 2 tbsp kosher salt
    • 2 sprigs thyme
    • 1/2 bunch parsley, flat leaf Italian (washed, picked, and roughly chopped)
    • 2 cloves garlic, whole, peeled, and smashed
    • 2 tbsp extra-virgin olive oil
    • 1 tsp fresh ground black pepper, prefer using a peppermill

Preparation

Baking Directions:

TOP

You're currently viewing the new TODAY.com Feedback