How to Cook Asiago Crusted Scallops

While scallops are divine simply seared in a pan, adding an Asiago cheese crust adds more flavor and a little crunch. A mild and sweet-flavored mollusk, scallops are round, off-white and slightly translucent, becoming fully opaque as they cook. The scallops need to be tossed lightly in oil before coating them in crumbled Asiago cheese, which has a slightly nutty flavor and is similar to Parmesan. The crumbly, hard cheese will get crispy in the hot oil, giving the scallops texture. Serve them with or on your favorite salad greens.

Things You'll Need

Paper towels
Asiago cheese
Small bowl
Olive oil

Skillet
Canola oil
Salt
Pepper

Instructions

Dry the scallops gently with paper towels and pour crumbled Asiago cheese into a bowl.
Toss the scallops lightly with olive oil, then coat each one completely in the bowl of Asiago cheese, ensuring all sides are covered.
Coat a skillet with equal amounts of butter and canola oil and place over medium-high heat on the stove.
Add the scallops to the hot pan and cook for about 3 to 6 minutes, turning them halfway through. The scallops are ready when the crust has turned golden brown and fully opaque on the inside. Cut open one scallop to check the inside. Sprinkle with salt before serving.

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