Pan Seared Scallops

Submitted by GaylaJ

"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."

 

• Ready In: 15mins
• Ingredients: 6
• Serves: 4

ingredients

• 1 lb sea scallops
• 1⁄2 cup seasoned bread crumbs (approximately)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 lemon
• freshly grated romano cheese

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.

Reviews

[CindyWMitchell]

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.

 

[alikoizumi]

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!

 

[GHorne]

Loved this recipe. I did add a little garlic to the olive old and butter before searing the scallops. I also added a little ground pepper and onion powder to the canned bread crumbs that I had in the house.<br/><br/>It was quick, easy and VERY tasty. I will be making these again for sure.

 

[bobleaps]

Excellent recipe and flavor. I did follow some of the others suggestions and dipped the scallops in lemon and then rolled in bread crumbs (with a touch of salt/pepper and garlic). Seared them in a cast iron skillet. topping with cheese was a bonus and will try a splash of lemon just before serving. Thanks for an easy and tasty recipe. I served with angel hair pasta and green beans. Will make the sauce with butter and wine as suggested by another.

 

[Poofy]

All of the taste, flavor, and texture of a finely seared scallop meal that doesn't weigh you down. All the flavors burst in your mouth. We did not cook it the same way, we just seared in the pan and then baked in the oven for a few minutes. Then switched to broil for one minute to allow cheese to fully melt on scallops.