Breaded Sea Scallops Recipe
- 1 Eggland's Best 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
- 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.
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Breaded Sea Scallops(8)
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This is one of the best scallop recipes I've tried. Without using all the butter that most recipes call for.
This was a good recipe! Love scallops but my husband doesn't so this was good for me - leftovers for lunch were just as good. Thanks for sharing!
This was amazing!
My husband said it was the best fish I've fixed in a really long time. The kids really liked it, too.
I used flounder instead of scallops.
The breading is very flavorful.
I did have to keep adding oil, though.
I don't know why but they stick in the pan... the flavor was okay though but my husband is not that fond of sea scallops.
Very Very Good!