Seared Scallops with Pine Nut, Lemon & Tarragon Topping
Prep time
Cook time
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Seared scallops with a crispy topping of Panko bread flakes, fresh herbs, parmesan and pine nuts.
Recipe type: Seafood
Cuisine: Seafood
Serves: 10-12
  • ¼ c. Panko bread flakes
  • 1 tsp. minced fresh tarragon
  • 1 tsp. minced fresh parsley
  • 1 T. grated parmesan cheese
  • 1 Tb. minced pine nuts (or slivered almonds)
  • Zest ½ lemon
  • Pinch kosher salt
  • Few grinds fresh black pepper
  • 2 Tb. melted butter
  • 10-12 sea scallops (about ½ lb.), side muscle removed, if any
  • 1 Tb. unsalted butter
  • Olive oil
  • Lemon wedges for sprinkling over cooked scallops
  1. Set broiler to high.
  2. Add Topping ingredients to a small bowl and stir to ensure everything is coated with melted butter; set aside.
  3. Pat dry scallops with a paper towel - both sides, ensuring no moisture remains.
  4. Heat a non-stick, oven-proof pan to high. When very hot, add the butter, then immediately place each scallop in the pan. Reduce heat to medium/high, then leave it alone for about 2 minutes! Check to see that the bottom has a nice brown sear, and flip carefully with tongs.
  5. Once you flip, top each scallop with a pinch of the Panko mixture - enough to make a little mound. Sprinkle each with a little olive oil (or use a tiny dab of butter).
  6. Place the pan under the broiler for about 30 seconds (door open) and keep an eye on it to ensure it's not burning. You just want to get some crispiness and browning of the topping.
  7. Remove from oven, sprinkle with fresh lemon juice and serve immediately.
Recipe by My Delicious Blog at