PAN SEARED PARMESAN SCALLOPS

Pan Seared Parmesan Scallops image

Tender pan-seared scallops are simple to make and delightful to eat. These scallops only require five ingredients, and are best served with a side of your choosing (we love risotto, pasta, or grilled asparagus to name a few).

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

16 large sea scallops (about 1 1/2 lb)
1/2 cup grated Parmesan cheese
1 tablespoon olive or vegetable oil
1 tablespoon butter
Coarse ground black pepper
Chopped fresh chives or parsley

Steps:

Pat scallops dry with paper towels. Place cheese ¡n shallow dish or resealable food-storage plastic bag. Coat scallops with cheese. Discard any remaining cheese.
Heat oil and butter in 12-inch nonstick skillet over medium-high heat. Cook half of scallops at a time in oil 3 to 6 minutes, turning once, until golden brown on outside and white and opaque inside. Sprinkle with pepper and chives.

Nutrition Facts : Calories 170, Carbohydrate 0 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 0 g, TransFat 0 g