Butter, cream cheese, vanilla, and confectioners’ sugar are all that are needed to make a delicious cream cheese frosting.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 cup Italian-season bread crumbs, or more to taste
- salt and ground black pepper to taste
- 1 egg
- ½ cup bay scallops, or more to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 ½ teaspoons lemon juice
Instructions
- Mix bread crumbs, salt, and pepper in a resealable plastic bag.
- Whisk egg lightly in a bowl. Dip scallops in egg; place in the bread crumb mixture in the bag. Seal bag and shake until scallops are coated with bread crumbs.
- Bring butter, olive oil, and lemon juice to a simmer in a skillet over medium-high heat. Add breaded scallops; cook, shaking skillet occasionally, until browned, 6 to 7 minutes.
- Use plain bread crumbs if preferred.
- I use bay scallops, but sea scallops would also be good.
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
Nutrition Facts
| Calories | 487 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 146 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 9 g |
| Sodium | 1213 mg |
| Sugars | 2 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
WILL NEVER MAKE AGAIN
Love this, I use PANKO BREAD CRUMBS much better, and if you want them little more crisp add about a tablespoon of cornstarch.
I was surprised just how good this was. I also made some shrimp. And I threw in a couple of whole cloves of garlic with the olive oil, butter and fresh lemon.
Made just as it was written – delicious will make it again!
Added a dash of cayenne and garlic powder, served with cole slaw and tartar sauce (mayo and chow chow, with a splash of worcestershire and Frank’s Hot Sauce). Also flash fried some shoestring potatoes as accompaniment. About made myself sick eating a whole pound by meself.
It was easy The only thing the bread crumbs wouldnt stay on the scallops to well.
delicious, but I must of done something wrong the breadcrumbs didnt stay on
Super easy and taste great
This was perfect for us. I needed to make it GF. I used Aleias GF crispy crumbs.
Excellent !, I made 1 change – substituted plain breadcrumbs for the Italian and added some dried basil and oregano. Overall, as a retired teacher, I give it an A+
I really enjoyed this recipe. I only needed one serving so I cut the recipe back. I heated the oil on high until it shimmered added the scallops and turned the heat down to med. high and cooked them for about 1 1/2 to 2 minutes. Cooking bay scallops for 6-7 minutes is way too long IMHO. I didn’t have a fresh lemon, I was so sure that I did, so I omitted that part of the recipe. Thanks for sharing and I look forward to trying this recipe again.