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    You are in: Home / Recipes / Pan Seared Scallops Recipe
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    Pan Seared Scallops

    Pan Seared Scallops. Photo by GaylaJ

    1/6 Photos of Pan Seared Scallops

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    GaylaJ's Note:

    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:

    Servings:

    Units: US | Metric

    Directions:

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

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    Ratings & Reviews:

    • on January 16, 2010

      55

      This recipe is a keeper. Great pairing of flavors. I normally do not use breading, but this breading did not overpower the fresh flavor of the scallops and the result was light and crispy. I dipped the scallops into the lemon juice before breading after reading other reviews. I did use Panko crumbs which worked well. After removing the scallops from the pan, I added a little butter and about 1/2 cup of white wine along with pepper and just a bit of half and half for a delicious sauce. I ladled the sauce on top of angel hair pasta and added the hot scallops. I serve with a spinach salad. It is easy to over cook scallops so 1 1/2 minutes on each side is perfect.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2011

      55

      O M G soooo delicious. I didn't have lemon so I skipped that, used Panko, garlic salt, onion powder, parmesan cheese, a bit of paprika. I made sure to dry the scallops off with paper towels really well first. Heated the evoo and butter in a cast iron pan. Threw the scallops in the panko mixture, and browned them. Yeah, the breading fell off a little, but sauteed it all together and it was crispy and AMAZING!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 13, 2011

      I wish I had read all the reviews first, then maybe I would have had more success with the crumbs sticking and not being so soggy/broiler trick. We liked the flavour and will make this again.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (70)

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    Nutritional Facts for Pan Seared Scallops

    Serving Size: 1 (150 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 195.3
     
    Calories from Fat 69
    35%
    Total Fat 7.6 g
    11%
    Saturated Fat 2.6 g
    13%
    Cholesterol 35.0 mg
    11%
    Sodium 735.2 mg
    30%
    Total Carbohydrate 15.2 g
    5%
    Dietary Fiber 1.1 g
    4%
    Sugars 1.2 g
    4%
    Protein 16.0 g
    32%

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