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Skillet Sea Scallops Recipe

Skillet Sea Scallops Recipe photo by Taste of Home

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You'll want to slip this recipe into the front of your last-minute guests file. Pasta and mixed greens nicely complement the tender, citrusy shellfish.

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Skillet Sea Scallops Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

20 5 25

Ingredients

1/2 cup dry bread crumbs
1/2 teaspoon salt
1 pound sea scallops
2 tablespoons butter
1 tablespoon olive oil
1/4 cup white wine or reduced-sodium chicken broth
2 tablespoons lemon juice
1 teaspoon minced fresh parsley
1 garlic clove, minced

Directions

In a large resealable plastic bag, combine bread crumbs and salt. Add scallops, a few at a time, and shake to coat.
In a large skillet over medium-high heat, brown scallops in butter and oil for 1-1/2 to 2 minutes on each side or until firm and opaque. Remove and keep warm. Add the wine, lemon juice, parsley and garlic to the skillet; bring to a boil. Pour over scallops. Serve immediately. Yield: 3-4 servings.

Originally published as Skillet Sea Scallops in Country Woman October/November 2007, p21

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Skillet Sea Scallops

Skillet Sea Scallops

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(1-5) of 5 reviews

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Reviewed on Feb. 18, 2012 by marthabiondi

Easy and great tasting! Made for family company and even the kids ate them!

Reviewed on Apr. 20, 2011 by judiredi

Fabulous, and so easy. Served with rice.

Reviewed on Mar. 19, 2010 by ROCKYTOP08

We loved this recipe-was quick, easy, and delicious! Substituted panko for the dry bread crumbs.

Reviewed on Feb. 26, 2010 by sandyblas

A very tasty presentation for scallops, I served it over rice.

Reviewed on Oct. 24, 2009 by cwbuff

I was really disappointed with this recipe! My scallops were almost totally raw, even though I followed the timing in the recipe! My husband, sons, and I all said "blech!" Actually, I cooked them longer than the recipe called for, and I don't usually like to cut into things to see if they're done, although obviously I should have this time. Also, using the same skillet for the sauce that the scallops were cooked in ensures that burnt bread crumbs get mixed in and make it unappetizing looking. How did this recipe get to be a contest winner?