Scallops With Wasabi Dipping Sauce



Scallops With Wasabi Dipping Sauce

This is a great appetizer for a small group.....4-6 people. These small sea scallops with panko breading and wasabi dipping sauce will start your special meal off with a bang!Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Main Course
Cuisine Seafood
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people


  • 30 sea scallops, small
  • 1 large egg
  • 2 tablespoons milk
  • 1 1/2 cups panko bread crumbs
  • 4 tablespoons vegetable oil

For Dipping Sauce

  • 1 cup mayonnaise
  • 4 teaspoons soy sauce
  • 1 1/2 teaspoons sugar
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons wasabi paste


  • Preheat oven to 250 degrees F.
  • Remove muscle from side of scallops if still attached. Pat scallops dry and season with salt and pepper.
  • Whisk together eggs and milk in a shallow bowl, put panko in another shallow bowl. Dip scallops, 1 at a time, in egg mixture and then in panko, turning to coat and transfer to a tray.
  • Heat half of the oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook scallops 15 at a time, until just cooked through and golden brown (adjust heat if necessary), about 1 1/2 minutes on each side. Put scallops as cooked in 1 layer on a rack set in a shallow baking pan. Keep warm in oven,.
  • Carefully wipe skillet clean with paper towels and add remaining oil. Repeat procedure with remaining scallops and crumbs.
  • Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.
  • Serve scallops with dipping sauce on the side and sit back and wait for the raves!

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