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 garlic clove, minced
- 1 teaspoon minced fresh parsley
- 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.
1 serving: 249 calories, 11g fat (4g saturated fat), 52mg cholesterol, 618mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.
Reviews for Skillet Sea Scallops
"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."
"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?"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.