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

Skillet Sea Scallops Recipe

Publisher Photo
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

Ingredients

  • 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

Nutritional Facts

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

Directions

  1. In a large resealable plastic bag, combine bread crumbs and salt. Add scallops, a few at a time, and shake to coat.
  2. 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.
Originally published as Skillet Sea Scallops in Country Woman October/November 2007, p21

Nutritional Facts

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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Skillet Sea Scallops

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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!"

MY REVIEW
Reviewed Feb. 18, 2012

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

MY REVIEW
Reviewed Apr. 20, 2011

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

MY REVIEW
Reviewed Mar. 19, 2010

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

MY REVIEW
Reviewed Feb. 26, 2010

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

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT