Main Dishes · No. 156
Seared Scallops
This scallops recipe has everything you need to give these tender mollusks a golden sear. Serve them solo or with a tangle of buttery pasta for a delightful and effortless dinner.
Serves 4Total time 25 min249 calories per servingAmericanDinner
Ingredients
- 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
Method
- In a shallow bowl, toss the bread crumbs with the salt. Dip the scallops in the crumb mixture to coat both flat sides, patting them gently to help the coating adhere.
- In a large skillet, heat the butter and oil over medium-high heat. Add the scallops and cook them for 1 minute and 30 seconds to 2 minutes on each side, or until they're just firm and opaque. Remove the scallops from the pan and keep them warm. Editor's Tip: Give the pan a swirl as the butter starts to foam and splatter. It helps the water in the butter to evaporate more steadily and minimizes the amount of hot fat that jumps from the pan. Add the scallops to the preheated pan once the oil shimmers, leaving space around each, and err on the side of slightly undercooked.
- To the same hot pan, add the wine, lemon juice and garlic, and then bring the liquids to a boil. Stir in the parsley. Drizzle the sauce over the scallops and serve them immediately.
Notes
- Times from the recipe page: prep 20 min, cook 5 min, total 25 min.
- 249 calories per serving, from the recipe page (yield as listed: 4 servings).
- Recipe and photo from Taste of Home (tasteofhome.com), by Julie Laing. Saved for personal use.