Jun 09 2026
Restaurants›Sabor Latin Bar & Grille›Panko Crusted Scallops Recipe

Panko Crusted Scallops Recipe

Inspired by Sabor Latin Bar & Grille
Time1h
Serves4

Panko Crusted Diver Scallops | Saffron Risotto | Spanish Pisto | Buttered Sweet Peas

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Panko Crusted Scallops

Saffron Risotto

Spanish Pisto

Buttered Sweet Peas

Method

Panko Crusted Scallops

  1. 1

    Prepare the Scallops

    Rinse the diver scallops under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.

  2. 2

    Set Up Breading Station

    In three separate bowls, place the flour, beaten eggs, and panko breadcrumbs. First, dredge each scallop in flour, shaking off excess. Then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs.

  3. 3

    Cook the Scallops

    In a large skillet, heat olive oil over medium-high heat. Once hot, add the breaded scallops and cook for 2-3 minutes on each side until golden brown and crispy. Remove from the pan and set aside.

Saffron Risotto

  1. 4

    Prepare the Broth

    In a saucepan, heat the chicken or vegetable broth and add the saffron threads. Keep warm over low heat.

  2. 5

    Sauté Aromatics

    In a separate large pot, heat olive oil over medium heat. Add finely chopped shallots and minced garlic, sautéing until fragrant and translucent.

  3. 6

    Cook the Risotto

    Add Arborio rice to the pot and toast for 1-2 minutes. Gradually add the warm broth one ladle at a time, stirring continuously. Allow the rice to absorb the broth before adding more.

  4. 7

    Finish the Risotto

    Once the rice is creamy and al dente (about 18-20 minutes), stir in butter and grated Parmesan cheese until melted and well combined.

Spanish Pisto

  1. 8

    Sauté Vegetables

    In a skillet, heat olive oil over medium heat. Add diced onion, zucchini, and bell pepper. Sauté for 5-6 minutes until softened.

  2. 9

    Add Tomatoes and Seasoning

    Stir in the diced tomatoes, minced garlic, salt, and black pepper. Cook for an additional 10 minutes, stirring occasionally, until the vegetables are tender and the mixture is slightly saucy.

Buttered Sweet Peas

  1. 10

    Cook the Peas

    In a small saucepan, bring water to a boil. Add sweet peas and cook for 2-3 minutes until tender. Drain and return to the saucepan.

  2. 11

    Add Butter and Season

    Add butter to the peas, seasoning with salt and black pepper to taste. Stir until the butter is melted and the peas are well coated.

More from Sabor Latin Bar & Grille