These sea scallops will wow dinner guests as a quick but elegant dish!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup dry bread crumbs
- ½ teaspoon salt
- 1 pound sea scallops
- 2 tablespoons butter
- 1 tablespoon olive oil
- ¼ cup dry white wine
- 2 tablespoons lemon juice
- 1 teaspoon minced fresh parsley
- 1 clove garlic, minced
Instructions
- Combine bread crumbs and salt in a large resealable plastic bag. Add scallops, a few at a time, and shake to coat. Repeat with remaining scallops.
- Melt butter in olive oil in a large skillet over medium-high heat; fry scallops until browned and opaque, 1 1/2 to 2 minutes per side. Transfer scallops to a plate and keep warm.
- Stir wine, lemon juice, parsley, and garlic into skillet and bring to a boil. Simmer until thickened, about 5 minutes. Pour lemon-wine sauce over scallops to serve.
Nutrition Facts
| Calories | 340 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 7 g |
| Sodium | 842 mg |
| Sugars | 1 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Not Calabash-worthy but was very tasty.
This is a very simple, quick and tasty recipe. I will definitely be making this again. Wish I would have taken a picture of my plate. Next time!
This is the best scallop recipe I ever made! I’m trying to keep my carbs low, so I didn’t use breadcrumbs. The scallops turned out great without them. I just rinsed & dried the scallops with paper towels; seasoned them with pepper & a little salt; then seared them in the hot oil & butter. The sauce is simple, but soooo scrumptious. Thank you for sharing it!
I’m surprised at the 5 star rating for this recipe. I made it tonight for dinner, followed the directions to a T. They came out looking beautiful, just like the picture. But they had hardly any taste. The “sauce”, while it looked very gourmet, didn’t really accent the fresh sweet taste of scallops, it overpowered it, even though I used just a tiny bit to accent the scallops. This recipe is just OK, and I doubt I’ll bother with it again. It just ain’t all dat.
They turned out very crisp but light with a great flavor!
Other than adding Penzy’s Sunny Paris spice, I made no changes. I’ll make this again for sure!
I love scallops so any recipe will be good. Rather than separate the scallops after browning them, I kept them in the skillet while making the lemon/wine sauce.
Followed the recipe with minor seasoning changes, was by far the easiest and most delicious recipe we’ve had for scallops!
I used the mini scallops (kind sold at Aldi) and they did not work for this recipe. The fine bread crumbs (I used Italian style because was what I had on hand) did not adhere well, came off as cooking and made a culmpy mess in the skillet.
Theses tasted very good. Made one change. I used some chicken broth for the wine. My only issue with the recipe is about the directions. The skillet should be wiped with a paper towel and some more butter and olive oil should be added between the batches and even at the end, before adding the garlic, lemon,.. Otherwise the bread crumbs that come off the scallops will burn and affect the taste. And , you can see ,in some of the pictures submitted that the breads crumbs left in the skillet made the sauce gooey.
Excellent recipe. Used a pound and a half of large frozen sea scallops. I thawed them out. I also double the sauce and made it on the side. Once the scallops were on my plate I just spooned over some of the sauce. Delicious. Would definitely make again.
The recipe was quick and easy. I added more wine and butter for a little bit more sauce. My husband asked if he could lick the plate. It was that good!
I left the added salt out but otherwise followed the recipe. We enjoyed it and will make again.
This was very good. The breading added additional texture that does not exist in sautéed scallops without it. The only change I made was to add a bit of butter to the finished sauce because it remained thin.
I used previously frozen scallops that were basically fresh. The recipe was easy to do, and the cooked scallops tasted good. Only drawback was the lingering seafood smell in the kitchen. Leftovers reheated OK and tasted about as good as when first cooked.
Delicious!!! Everyone loved them and mopped up the sauce! Highly recommend for easy, light dinner. We had brown rice and fresh tomatoes with mozzarella as sides. Perfect summer dinner.
This recipe is delicious and will be in my rotation for scallop recipes. One change I made was to substitute Old Bay Seasoning for the salt mixed in with the bread crumbs. I had Holland House white cooking wine with lemon juice already in it so I just increased the white wine amount to reflect the amount of lemon juice in the recipe. I was surprised that the bread crumb mixture was able to adhere to the scallops without egg or milk but simple the natural moisture of the scallops. Don’t forget to remove the strip of muscle sometimes on the side of the scallop, rinse in cold water and pat dry.
I made it and exactly as stated , and everyone loved it. In the future, I would use 1.5 lbs. of sea scallops as I’m in an all male household, and this didn’t quite seem enough for the guys.
Pretty bomb, sauce needed more to it so I added red wine vinegar. also added onion powder and a lil pepper to the coating
Really good. I cooked up shrimp and salmon using the same recipe, and loved it all. Used Italian bread crumbs instead of plain.
A delicious, easy recipe that was a huge hit. Turns out great every time.