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Parmesan Scallops, Caesar Salad Style

Serves 4


  • 2 dozen (350g) scallops, de-bearded
  • seasoned flour, for coating
  • 2 eggs, lightly beaten
  • 1/2 cup shredded Australian Parmesan cheese
  • 1/2 cup dried breadcrumbs
  • cos lettuce leaves, torn
  • 1 x 50g can anchovy fillets, oil reserved
  • 1 egg, lightly beaten
  • 1 clove garlic, crushed
  • juice of 1 lime
  • 1 teaspoon mustard powder
  • 1/2 teaspoon Worcestershire sauce
  • 2/3 cup olive oil
  • oil, for frying
  • shaved Australian Parmesan cheese, for serving
  • freshly ground black pepper, for serving
Download Recipe (PDF)


  1. Coat scallops in flour, dip in egg and roll in combined parmesan and breadcrumbs. Refrigerate for at least 1 hour. Arrange lettuce and anchovy fillets on individual serving plates. Combine egg, garlic, lime juice, mustard and worcestershire sauce in a blender and blend until smooth. With the motor running, add the combined reserved anchovy oil and olive oil in a slow, steady stream to form a dressing and drizzle over lettuce. Heat oil in a large frypan and fry scallops until golden and crisp. Drain on absorbent paper. Toss scallops over salad and garnish with shaved parmesan and freshly ground black pepper.


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