Poppy-Coated Scallops

1. 1

   Mix the panko, poppy seeds, lemon zest, 1 teaspoon salt, and the pepper in a shallow bowl.

2. 2

   In a separate bowl, whip the egg whites and the pinch of salt with a fork until they loosen.

3. 3

   One at a time, dip the scallops into the egg whites, allowing the excess to drip back into the bowl.

4. 4

   Roll each scallop in the poppy seed mixture to coat.

5. 5

   Line the scallops up in a single layer on a rimmed baking sheet.

6. 6

   Pour enough of the oil into a medium skillet to cover the bottom in a thin layer.

7. 7

   Heat over medium heat until rippling.

8. 8

   Slip 6 scallops into the pan and cook, turning once with tongs, until lightly browned on both sides, about 2 minutes per side.

9. 9

   Repeat with the remaining scallops.

10. 10

    Serve warm.

11. 11

    (Cooked scallops can be kept warm on the baking sheet in a 200F oven while you cook the remaining scallops.)

* Per serving · 4 servings · Values may vary.

No additional tips available.