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Skillet Sea Scallops

 Skillet Sea Scallops
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.
4 ServingsPrep/Total Time: 25 min.


  • 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


  • In a large resealable plastic bag, combine bread crumbs and salt. Add
  • scallops, a few at a time, and shake to coat.
  • 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.
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,

2 of 2

Skillet Sea Scallops (continued)

Nutritional Facts: 1 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.