Skillet Sea Scallops
A great ‘last minute’ recipe
Ingredients
- 1/2 cup dry bread crumbs
- 1/2 tsp salt
- 1 pound sea scallops
- 2 tbsp butter
- 1 tbsp olive oil
- 1/4 cup white wine or reduced-sodium chicken broth
- 2 tbsp lemon juice
- 1 clove minced garlic
- 1 tsp minced fresh parsley
Instructions
- 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.