Skillet Sea Scallops Recipe
Skillet Sea Scallops Recipe photo by Taste of Home

Skillet Sea Scallops Recipe

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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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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 garlic clove, minced
  • 1 teaspoon minced fresh parsley

Nutritional Facts

1 serving: 249 calories, 11g fat (4g saturated fat), 52mg cholesterol, 618mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 21g protein Diabetic Exchanges:1 starch, 3 lean meat 2 fat


  1. In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere.
  2. In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm.
  3. Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle over scallops; serve immediately. Yield: 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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Reviewed Jun. 27, 2014

"I had medium-sized Peruvian sea scallops, and they were delicious. Picky Wife doesn't care for breading, so next time I'll try cooking the scallops without breading, then add some bread crumbs to the sauce for thickening. Tasty, zingy sauce! Served over angel hair pasta with fresh spinach, strawberry, and walnut salad. Mmmmmm!"

Reviewed Feb. 18, 2012

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

Reviewed Apr. 20, 2011

"Fabulous, and so easy. Served with rice."

Reviewed Mar. 19, 2010

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

Reviewed Feb. 26, 2010

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

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