• 4servings
  • 30minutes
  • 247calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B12, C
MineralsNatrium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) sesame seeds

  2. 1/2 cup(s) fine dry breadcrumbs

  3. 1 tablespoon(s) freshly grated lemon zest

  4. 1/2 teaspoon(s) salt , divided

  5. Freshly ground pepper to taste

  6. Pinch of cayenne

  7. 1/3 cup(s) all-purpose flour

  8. 1/2 cup(s) buttermilk

  9. 1 large egg white

  10. 1/2 teaspoon(s) salt

  11. 1 pound(s) dry sea scallops or large bay scallops (see Note)

  12. 2 tablespoon(s) cornstarch

  13. Lemon wedges for garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees. Spread sesame seeds in a baking pan and toast in the oven as it warms up, stirring often, until golden brown, about 5 to 7 minutes. Coat a wire rack that is large enough to hold scallops in a single layer with cooking spray. Place the rack on a baking sheet and set aside.

  2. Combine the toasted sesame seeds, breadcrumbs, lemon zest, 1/4 teaspoon salt, black pepper and cayenne in a bowl. Set aside.

  3. Whisk flour, buttermilk, egg white and the remaining 1/4 teaspoon salt in another bowl until creamy and smooth.

  4. Pat scallops dry with paper towels. Place cornstarch in a shallow bowl, dredge a scallop and shake to remove excess. Using tongs or 2 forks, dip scallop in the buttermilk mixture, and then in the breadcrumb mixture, shaking to remove excess breading. Place on the prepared rack, and repeat with remaining scallops. Scallops should not touch.

  5. Bake the scallops until the coating is golden brown and the scallops are firm and opaque in the center, 12 to 15 minutes. Serve hot with lemon wedges.


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