Skillet Sea Scallops Recipe
- 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
- 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: 4 servings.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Skillet Sea Scallops(5)
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Easy and great tasting! Made for family company and even the kids ate them!
Fabulous, and so easy. Served with rice.
We loved this recipe-was quick, easy, and delicious! Substituted panko for the dry bread crumbs.
A very tasty presentation for scallops, I served it over rice.
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?
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