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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. —Margaret E. Lowenberg, Kingman, Arizona
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    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


  • 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.
Nutrition Facts
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.

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Average Rating:
  • sallyjoy
    Mar 7, 2020

    Love this recipe! It is so good!

  • cycleboss
    Aug 7, 2017

    No comment left

  • Mycatatom
    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!

  • marthabiondi
    Feb 18, 2012

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

  • judiredi
    Apr 20, 2011

    Fabulous, and so easy. Served with rice.

    Mar 19, 2010

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

  • sandyblas
    Feb 26, 2010

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

  • abreendre
    Jan 2, 2010

    No comment left

  • cwbuff
    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?

  • christy loew
    Jun 3, 2009

    No comment left