Parmesan Crusted Scallops

Want to make something quick and easy to impress your date? Look no further than these parmesan crusted scallops. You’ll need 3 things: Sea scallops, Dan-O’s Cheesoning, and grapeseed, or other neutral, oil. You’re just going to coat your scallops in Dan-O’s Cheesoning, get your pan and oil to heat, sear on both sides for about 2 minutes and then serve hot. It’s really that simple for some parmesan crusted scallops that are rich in Dan-O-Myte flavor! Serve these parmesan crusted scallops with a fresh Greek salad and some of Dan’s Stuffed Spinach Mushrooms on the side for the perfect Dan-O’s dinner date!

What is a Scallop anyways?

Scallops are just a type of mollusk, a bivalve mollusk to be exact. All that means is the interior muscle is surrounded by two shells like their kin oysters, mussels, and clams. There’s two main parts to scallops: the white adductor muscle, and the coral which is bright orange. The muscles are what we like to eat. The perfect scallop is round and tender when cooked properly with a soft sweetness and a salty finish. We have two classifications of scallops when it comes to cooking: Bay and sea. The bay scallops tend to be dime sized and they’re very tender. Sea scallops are able to grow much bigger with some being as big as 2 inches and are often a little more chewy.