- 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
- In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere.
- 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.
- Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley; drizzle over scallops. Serve immediately. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Skillet Sea Scallops
Sort By :
"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!"
"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."