www.culinary-studio.com

Don’t get too hung up on having all of the herbs and spices for the panko.  You could make this recipe easier by buying seasoned panko or using one of our new seafood spice blends to season plain panko.

• 6 large “dry” sea scallops, muscle removed and patted dry with paper towels
• 1/2 cup panko
• 1 tbsp. chives, minced
• 1 tbsp. parsley, minced
• 1/2 tbsp. thyme leaves, minced
• 1 garlic clove, minced
• 1/4 tsp. cumin
• 1 tbsp. butter, melted
• 1 tbsp. olive oil
• salt and pepper
• lemon wedges, for serving

1. Preheat oven to 400F
2. Mix panko with herbs and spices, salt, pepper, olive oil and butter
3. Add scallops to oven-proof pan. Top scallops with panko mixture.
4. Cook scallops in oven until just cooked, about ten minutes.
5. Cook scallops under broiler until panko begins to brown, about a minute.
6. Serve with lemon wedges.