Toasted sesame seeds and lemon zest add fresh flavor to these breaded scallops.

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Spread sesame seeds in a baking pan and toast in the oven as it warms up, stirring often, until golden brown, about 5 to 7 minutes. Coat a wire rack that is large enough to hold scallops in a single layer with cooking spray. Place the rack on a baking sheet and set aside.

  • Combine the toasted sesame seeds, breadcrumbs, lemon zest, 1/4 teaspoon salt, black pepper and cayenne in a bowl. Set aside.

  • Whisk flour, buttermilk, egg white and the remaining 1/4 teaspoon salt in another bowl until creamy and smooth.

  • Pat scallops dry with paper towels. Place cornstarch in a shallow bowl, dredge a scallop and shake to remove excess. Using tongs or 2 forks, dip scallop in the buttermilk mixture, and then in the breadcrumb mixture, shaking to remove excess breading. Place on the prepared rack, and repeat with remaining scallops. Scallops should not touch.

  • Bake the scallops until the coating is golden brown and the scallops are firm and opaque in the center, 12 to 15 minutes. Serve hot with lemon wedges.


Note: Be sure to buy “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.

Nutrition Facts

224.9 calories; protein 19.2g 38% DV; carbohydrates 27.1g 9% DV; exchange other carbs 2; dietary fiber 1.6g 6% DV; sugars 2.6g; fat 3.9g 6% DV; saturated fat 0.8g 4% DV; cholesterol 28.4mg 10% DV; vitamin a iu 30.9IU 1% DV; vitamin c 2.3mg 4% DV; folate 46.7mcg 12% DV; calcium 115.4mg 12% DV; iron 2.2mg 12% DV; magnesium 53.4mg 19% DV; potassium 353.6mg 10% DV; sodium 907.1mg 36% DV; thiamin 0.2mg 24% DV.