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Breaded Sea Scallops Recipe

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From Willow Grove, Pennsylvania, Martina Preston writes, "I never liked seafood until my husband urged me to try scallops, and now I love them. He says my breaded version is the best he's ever had." TIP: "I put them on a paper-towel-topped plate to soak up excess oil," Martina notes.

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2 Servings
Prep/Total Time: 15 min.

Ingredients

1 egg
1/3 cup mashed potato flakes
1/3 cup seasoned bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 pound sea scallops
2 tablespoons butter
1 tablespoon canola oil

Directions

In a shallow bowl, beat the egg. In another bowl, combine the potato flakes, bread crumbs, salt and pepper. Dip scallops in egg, then roll in potato mixture.
In a large skillet, heat butter and oil over medium heat. Add scallops; cook for 2-3 minutes on each side or until scallops are opaque and coating is golden brown. Yield: 2 servings.

Nutrition Facts: 1 serving (3 each) equals 461 calories, 23 g fat (9 g saturated fat), 193 mg cholesterol, 1,025 mg sodium, 27 g carbohydrate, 1 g fiber, 35 g protein.

Breaded Sea Scallops published in Quick Cooking July/August 2005, p27

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