Pan Seared Scallops

Total Time
15mins
Prep
5 mins
Cook
10 mins

Very simple preparation that preserves the delicate, sweet flavor of the scallops. I didn't have Romano on hand, so I used Parmigiano-Reggiano and just grated it directly over the scallops in the skillet.

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Ingredients

Nutrition

Directions

  1. Roll scallops in bread crumbs.
  2. Put olive oil and butter in a large skillet; stir and heat until hot.
  3. Add scallops, turning once, until browned on both sides (3-4 minutes); remove from heat.
  4. Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese.
  5. Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.