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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

Ingredients

  • 1 large egg
  • 1/3 cup mashed potato flakes
  • 1/3 cup seasoned bread crumbs
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 sea scallops (about 3/4 pound)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1 tablespoon canola oil

Directions

  • 1. In a shallow bowl, lightly beat egg. In another bowl, toss potato flakes and bread crumbs with salt and pepper. In a third bowl, toss scallops with flour to coat lightly. Dip in egg, then in potato mixture, patting to adhere.
  • 2. In a large skillet, heat butter and oil over medium heat. Add scallops; cook until golden brown and scallops are firm and opaque, 2-3 minutes per side. Yield: 2 servings.

Nutritional Facts

3 scallops: 454 calories, 23g fat (9g saturated fat), 164mg cholesterol, 1262mg sodium, 33g carbohydrate (2g sugars, 2g fiber), 28g protein.

Reviews for Breaded Sea Scallops

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MY REVIEW
elaineae User ID: 3082225 58525
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."

MY REVIEW
a642483 User ID: 3027293 54175
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!"

MY REVIEW
juliesprincess User ID: 1363224 62143
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."

MY REVIEW
brazenlove User ID: 5575037 134849
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."

MY REVIEW
susanm User ID: 285468 69403
Reviewed Mar. 21, 2010

"Very Very Good!"

MY REVIEW
has0151 User ID: 4470560 103913
Reviewed Mar. 6, 2010

"This is our favorite treat of all time!"

MY REVIEW
mrs_h User ID: 3544768 206115
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.