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Skillet Sea Scallops Recipe

Skillet Sea Scallops Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 serving 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.

Reviews for Skillet Sea Scallops

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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."

Reviewed Oct. 24, 2009

"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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Wine Pairings

Full-Bodied White Wine

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