Chili and Lemon Scallop Parcels
Breville Test Kitchen

Breville Test Kitchen

Chili and Lemon Scallop Parcels

Crisp, zesty panko crumbs spiked with fresh herbs top these sweet, steamed scallop parcels. A simple yet impressive entertainer. Bake the crumbs and prepare the parcels a few hours ahead, and when the guests are ready, let the oven do the work for you. Easy and no-mess with plenty of wow.
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

+1 more appliance


30 mins total time

10 mins active time


Serves 4



For the topping

  • panko breadcrumbs icon
    ⅓ cup (¾ oz) panko breadcrumbs
  • olive oil icon
    1 tsp olive oil
  • lemon icon
    1 lemon

    zest finely grated

  • finely chopped cilantro  icon
    1 tbsp finely chopped cilantro
  • chopped dill icon
    1 tbsp chopped dill

For the scallops

  • scallop icon
    16 scallops
  • olive oil icon
    1 tbsp olive oil
  • kosher salt icon
    1½ tsp kosher salt
  • red chili flakes icon
    1 tsp red chili flakes
  • lemon icon
    1 lemon

    halved and thinly sliced


  • 1Insert the wire rack into position 4. Set the oven to Bake, Convection, 350°F, for 5 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
  • 2Combine the crumbs and oil and rub together. Spread evenly over the base of the roasting pan.
  • 3Once preheated, place the pan in the oven and cook for 5 minutes. When the Rotate Remind signals, stir the crumbs and continue cooking.
  • 4The crumbs should be golden. If not, stir and cook them for a few more minutes.
  • 5Remove and discard the muscle from the scallops. Place the scallops in a bowl, add the oil, salt and chili and toss to combine.
  • 6Adjust the oven to Air Fry, Super Convection, 375°F, for 15 minutes and press Start. Meanwhile, transfer the crumbs to a bowl. Using a microplane, grate the lemon zest over the crumbs, add the herbs and toss to combine, set aside.
  • 7Place a piece of parchment paper approximately 11-inch square on top of a piece of foil that’s slightly larger. Repeat with three more squares of parchment and foil. Place 4 slices of lemon, side by side, on each parchment square and top each with 4 scallops.
  • 8Working with one parcel at a time, wrap the scallops in the parchment paper. Secure with the foil. Place the parcels in the roasting pan.
  • 9When the oven signals, place the pan in the oven and cook for 15 minutes.
  • 10Carefully open one of the parcels so it can be resealed. The scallops should be soft, white on the outside, translucent on the inside. If not, reseal and cook a little longer.
  • 11Carefully open the parcels, transfer the scallops and lemon, and any juices to serving plates. Sprinkle over the toasted crumbs and serve.
Hors d'oeuvr/Appetizers
Main course

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