Imagine a dish that transforms simple scallops into a gourmet experience that will make your taste buds dance with delight! Our Grilled Scallops with Herb Mie de Pain is not just a recipe – it's a culinary journey that combines the delicate sweetness of fresh scallops with a crispy, herb-infused breadcrumb coating that will have your dinner guests begging for more. In just 25 minutes, you'll create a restaurant-worthy dish that looks impressive but is surprisingly easy to prepare.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Grilled
Serves: 4 servings
Ingredients
- 1 lb scallops
- 1 cup mie de pain (bread crumbs)
- 2 tbsp mixed herbs (parsley, thyme, rosemary)
- 2 tbsp olive oil
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Begin by preparing your ingredients. Rinse the scallops under cold water and pat them dry with paper towels. This helps to ensure a good sear when grilling.
- In a mixing bowl, combine the mie de pain (bread crumbs) with the mixed herbs (parsley, thyme, rosemary). Mix well to ensure the herbs are evenly distributed throughout the breadcrumbs.
- Drizzle 1 tablespoon of olive oil over the breadcrumb and herb mixture. Toss to combine until the breadcrumbs are lightly coated with oil. This will help them crisp up nicely on the grill.
- Season the scallops with salt and pepper on both sides. This will enhance the natural flavors of the scallops.
- Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat on the stovetop. Make sure it's hot before adding the scallops.
- Once the grill is hot, brush the grill grates with a little olive oil to prevent sticking. Alternatively, you can brush the scallops directly with olive oil.
- Carefully place the scallops on the grill. Grill them for about 2-3 minutes on one side without moving them. This will allow a nice crust to form.
- After 2-3 minutes, gently flip the scallops over using tongs. Immediately sprinkle the breadcrumb and herb mixture over the top of each scallop.
- Close the grill lid and continue to cook for another 2-3 minutes, or until the scallops are opaque and cooked through, and the breadcrumbs are golden brown.
- Once cooked, remove the scallops from the grill and place them on a serving platter. Serve immediately with lemon wedges on the side for squeezing over the scallops.
- Enjoy your delicious grilled scallops with herb mie de pain, perfect as an appetizer or a main dish!
Tips
- Pat those scallops completely dry before grilling – moisture is the enemy of a perfect sear!
- Use fresh, high-quality sea scallops for the best flavor and texture.
- Don't overcrowd the grill – give each scallop breathing room to ensure even cooking.
- Watch the cooking time carefully – scallops can go from perfectly cooked to rubbery in seconds.
- For an extra flavor boost, try adding a small amount of garlic or lemon zest to the herb breadcrumb mixture.
- If you don't have a grill, this recipe works beautifully in a hot cast-iron skillet or grill pan.
- Serve immediately after cooking to enjoy the maximum crispiness of the herb mie de pain coating.
Nutrition Facts
Calories: 237kcal
Carbohydrates: 22g
Protein: 28g
Fat: 9g
Saturated Fat: g
Cholesterol: 60mg
