Sea scallop recipes
- 1/2 cup dry bread crumbs
- one/two teaspoon salt
- 1 pound sea scallops
- 2 tablespoons butter
- one tablespoon olive oil
- 1/four cup white wine or diminished-sodium chicken broth
- two tablespoons lemon juice
- 1 garlic clove, minced
- 1 teaspoon minced fresh parsley
- In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat each sides, patting to aid coating adhere.
- In a huge skillet, heat butter and oil above medium-higher heat. Include scallops cook one-one/two to 2 minutes on each side or right up until firm and opaque. Eliminate from pan preserve warm.
- Include wine, lemon juice and garlic to identical pan carry to a boil. Stir in parsley. Drizzle above scallops serve quickly.
I had medium-sized Peruvian sea scallops, and they were tasty. Picky Wife isn’t going to care for breading, so following time I’ll try cooking the scallops without having breading, then add some bread crumbs to the sauce for thickening. Tasty, zingy sauce! Served above angel hair pasta with fresh spinach, strawberry, and walnut salad. Mmmmmm!
Easy and fantastic tasting! Produced for family members firm and even the children ate them!
Fantastic, and so straightforward. Served with rice.
We loved this recipe-was swift, straightforward, and tasty! Substituted panko for the dry bread crumbs.
A really tasty presentation for scallops, I served it over rice.
I was truly disappointed with this recipe! My scallops have been nearly entirely raw, even however I followed the timing in the recipe! My husband, sons, and I all stated “blech!” In fact, I cooked them longer than the recipe called for, and I don’t normally like to lower into items to see if they are accomplished, though naturally I need to have this time. Also, making use of the same skillet for the sauce that the scallops had been cooked in guarantees that burnt bread crumbs get mixed in and make it unappetizing searching. How did this recipe get to be a contest winner?