Gluten Free Panko and Parmesan Crusted Scallops with Mushroom, Pea, and Parmesan Risotto

(Makes 2 Servings)


  • 20 Medium/Large Scallops
  • 2 Eggs
  • 1 c. Gluten Free Panko Bread Crumbs (I used 4c Gluten Free Panko Bread Cumbs)
  • 1c. and 3 tbsp. Grated Parmesan Cheese
  • 1/2 c. Gluten Free All Purpose Flour (I used Bob’s Redmill)
  • 1 c. Uncooked Arborio Rice
  • 2 c. Gluten Free Chicken Broth (I used Kitchen Basics)
  • 1 c. White Wine
  • 3 tbs. Butter
  • 1/4 c. Sliced Mushrooms
  • 1/4 c. Peas
  • 1/2 Lemon
  • Oil (enough to coat your frying pans)
  • Salt
  • Pepper



*For the Risotto*

Cook Time: About 30 minutes

  1. Coat the bottom of a small frying pan with oil and heat over medium flame.
  2. Once the oil is hot, add the sliced mushrooms and peas.
  3. Saute the mushrooms and peas until themushrooms brown (about 5 minutes), remove from the heat, and set to the side.
  4. Melt 2 tbs. butter in a small saucepan.
  5. Add 1/2 c. wine and 1/2 c. chicken broth to the pan, and bring to a simmer.
  6. Add the Arborio rice to the pan, and continue to simmer.
  7. Once the liquid has been absorbed, add an additional 1/2 c. wine and 1/2 c. chicken broth.
  8. Once the liquid is absorbed, add the remaining chicken broth and continue to simmer until the liquid is absorbed.
  9. The risotto is fully cooked when the grains are tender but still firm without being crunchy.   You may want to remove a small spoonful (let cool) and squeeze a few grains between your finger tips in order to test.  The cooked risotto will have a creamy appearance.
  10. Add mushrooms, peas, and 3 tbs. of parmesan cheese to risotto.  Stir so that all the ingredients are mixed well.  Salt and pepper to taste.

*For the Scallops*

Prep/Cook Time: About 10 minutes

(Prepare while the Risotto is cooking so the two are ready to serve together)

  1. Pat the scallops dry.
  2. Place the gluten free flour in a small Ziploc bag.
  3. Combine 1 c. gluten free panko bread crumbs and 1 c. parmesan cheese in a single Ziploc bag.  Seal the bag tightly and shake so that the bread crumbs and parmesan cheese are fully mixdd.
  4. In a small bowl, beat the eggs.
  5. Dredge the scallops- Place 1 or 2 at a time in the Ziploc bag of flour, and shake so that the scallops are fully covered in gluten free flour.  Remove the coated scallops and place aside.
  6. Next, dip the scallops in the egg, so that they are fully coated, and add to the bag of gluten free bread crumbs and parmesan cheese mixture.  Seal and shake the bag so that the scallops are fully coated. I recommend only adding 1 or 2 scallops at a time so that the scallops don’t hit each other and rub the coating off.
  7. In a large frying pan, melt 1 tbsp. butter, coat with oil, and place over a medium-high heat.  Once the oil is hot, place the scallops in the frying pan, spreading them out so they are not touching.
  8. Cook on one side for about 3 minutes (or until the bottom coating begins browning) and gently flip the scallops.
  9. Cook for another 3 minutes, or until the entire coating on the scallops is golden brown.
  10. Remove from the flame and plate.

*Final Steps*

  1. Place the risotto and the scallops on a plate.
  2. Sprinkle the scallops with fresh lemon.
  3. Serve and enjoy!

Gluten Free Stuffed Zucchini


  • 1 Large Zucchini
  • 2 Sausage Links (I used Aidells Chicken & Apple Sausage)
  • 1/2 c. Quinoa (uncooked)
  • 1 c. Chicken Broth (Make sure you use a gluten free broth!)
  • 1/4 c. Tomatoes (chopped)
  • 1/4 c. Broccoli (chopped)
  • 1/4 c. Red Bell Pepper (chopped)
  • 1/4 c. Fresh Mozzarella Cheese (Shredded)
  • 1 tsp. Olive Oil
  • Additional Olive Oil to Coat Your Frying Pan
  • Salt
  • Pepper



  1. Prep the Zucchini:
    1. Preheat your oven to 350 degrees Fahrenheit.
    2. Slice the zucchini in half longways.
    3. Using a small knife, cut around the edge of the zucchini leaving a border that is a few centimeters wide.  Make sure you cut at a slight angel towards the middle of the zucchini
    4. Using a spoon, scoop out of the insides of the zucchini so that you’re left with a “zucchini boat”.  Save the zucchini “guts” to incorporate into your stuffing.
    5. Brush 1 tsp. of olive oil over both halves of the zucchini.
    6. Salt and pepper the zucchini
    7. Line a baking tray with tin foil, place the zucchini halves on the tray, and bake for 20 minutes.
  2. Make the stuffing:
    1. In a small saucepan, bring the chicken broth to a boil and add the quinoa.
    2. Move the quinoa to a low heat, cover, and let simmer for about 20 minutes (until all the liquid is absorbed, and the quinoa has “popped” revealing the germ)
    3. Chop the sausage into small pieces.
    4. Chop the broccoli, tomatoes, red pepper, and remaining zucchini.
    5. Lightly coat the the bottom of the frying pan, and place over medium heat.
    6. When the oil is hot, add the sausage, and cook until the sausage begins to brown.  Make sure you move the sausage as it cooks so it doesn’t burn.
    7. Add the broccoli, tomatoes, red pepper, and zucchini to the frying pan with the sausage, and sauté together for 5 minutes, or until the vegetables begin to soften.
    8. Add the cooked quinoa to the frying pan, and mix everything together on a low heat for 2 minutes, then remove from heat.
  3. Stuff the zucchini and finish
    1. Let the zucchini cool a few minute once it comes out of the oven.
    2. Using a spoon, take the stuffing and fill in the “zucchini boat” so that it’s overflowing.  You may have extra stuffing depending on the size of the zucchini you used.
    3. Take the shredded mozzarella, and spread out across the top of the stuffed zucchini boats.
    4. Place the stuffed zucchini back in the oven, and broil until the cheese melts across the top.
    5. Remove from the oven, and cool for a few minutes.
  4. Serve and enjoy!