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Breaded Sea Scallops Recipe

Breaded Sea Scallops Recipe

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.
TOTAL TIME: Prep/Total Time: 15 min. YIELD:2 servings


  • 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


  • 1. 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.
  • 2. 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.

Nutritional Facts

3 each: 461 calories, 23g fat (9g saturated fat), 193mg cholesterol, 1025mg sodium, 27g carbohydrate (1g sugars, 1g fiber), 35g protein

Reviews for Breaded Sea Scallops

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Reviewed Jan. 1, 2013

"This is one of the best scallop recipes I've tried. Without using all the butter that most recipes call for."

Reviewed Mar. 16, 2012

"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!"

Reviewed Jul. 11, 2011

"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."

Reviewed Dec. 1, 2010

"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."

Reviewed Mar. 21, 2010

"Very Very Good!"

Reviewed Mar. 6, 2010

"This is our favorite treat of all time!"

Reviewed Dec. 31, 2008

"These are so good! I think they're more of an appetizer though, but that's just my opinion."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.