panko crusted scallops salad


When your in the mood for some simple restaurant-style seafood and you’re in a rush…

Prep Time:  20 minutes

Cook Time:  6 minutes

Scallops Ingredients:

  • 1 lb wild scallops
  • 1/4 cup flour
  • 3.5 tbs olive oil (+more later)
  • 1 tbs mustard
  • 3/4 cup panko breadcrumb


Rinse scallops clean, then pat them dry with paper towel.

In a small bowl, combine the 3.5 tbs oil and mustard.  In a separate tupper, house the flour and a third tupper, house the panko.  Dust the scallops with the flour first, then the oil-mustard mixture and then dredge in the panko.

Heat 2 tbs oil in a skillet on medium heat.  When simmering, add the scallops and cook for 2-3 minutes per side (or until cooked through).

Salad Ingredients:

  • 3 tbs balsamic vinegar
  • 4 tbs olive oil
  • 2 tbs honey
  • 3 tbs yellow mustard
  • 6 cups baby arugula
  • 2 avocados, sliced
  • 4 tbs pine nuts (or any nut)


Mix to combine the vinegar, oil, honey and mustard.

Assemble salad as pictured.

Yields 4 servings.

…delicious happens

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