Submitted By: bell'alimento
1 lb Sea Scallops
1 cup Milk
2 - 4 sprigs of Fresh Rosemary
1 cup Panko Bread Flakes (readily available in ethnic section of grocery store)
1/2 cup Dry White Wine
1 Lemon - juiced
2 - 3 tbsp unsalted butter
Salt and Pepper
In a bowl, place your scallops and pour milk on top. Allow them to soak in their milk bath for 15 minutes.
In a saute pan, add a few turns of canola oil & heat over medium - high heat. While the oil is heating, remove your scallops from their milk bath & pat dry.
Season the scallops with salt and pepper.
Take your Panko Flakes & place them onto a plate or bowl & bread your scallops. Making sure that Panko flakes cover both sides completely.
Once the oil is hot take your scallops and place them into the saute pan and cook them for 3-4 minutes on each side. Careful not to crowd the pan & to only turn the scallops once.
When the scallops have been cooked, transfer them to a plate & keep warm.
In the same sauce pan, add your white wine & de-glaze the pan.
Making sure to get all of the scrapings off of the pan.
Add your rosemary sprigs, butter & the juice from your lemon.
Allow sauce to reduce.
Transfer scallops to serving platter & spoon sauce over.
Garnish with more fresh Rosemary.