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1
Preheat oven to 450F with racks in top and bottom thirds.
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2
Butter 2 large baking sheets.
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3
In a large dry skillet over medium heat, toast Panko crumbs, stirring for about 3 minutes or until golden brown.
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4
Transfer to a bowl; let cool.
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5
Rinse fish, shrimp and scallops; pat dry.
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6
Cut fish into 3 x 1-inch strips.
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7
Trim off any excesss muscle from the scallops.
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8
In a shallow bowl, whisk egg with 2 tablespoons of the milk.
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9
Stir 1/2 teaspoons salt and 1/4 teaspoons pepper into the crumbs.
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10
Working in batches, add about 5 pieces of fish and scallops first into egg mixture, add to crumbs and toss to coat.
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11
Shake off excess crumbs; place on 1st baking sheet.
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12
Repeat with shrimp, placing on second sheet.
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13
Discard excess egg and crumbs.
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14
Bake fish and scallops on top rack for 3 minutes; move to lower rack and place shrimp on top rack.
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15
Continue baking for about 5 minutes or until crisp and fish and seafood are firm and opaque.
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16
Meanwhile, in a small aucepan, whisk flour and 1/4 teaspoons each salt and pepper into remaining milk.
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17
Cook over medium heat, whisking constantly for about 5 minutes or until thickened.
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18
Remove from heat; whisk in zest and juice, dill and mustard.
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19
Serve immediately on the side with fish and seafood for dipping.
