PAN SEARED SCALLOPS

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Pan Seared Scallops image

Very simple preparation that preserves the delicate, sweet flavor of the scallops. I didn't have Romano on hand, so I used Parmigiano-Reggiano and just grated it directly over the scallops in the skillet.

Provided by GaylaJ

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb sea scallops
1/2 cup seasoned bread crumbs (approximately)
1 tablespoon olive oil
1 tablespoon butter
1 lemon
freshly grated romano cheese

Steps:

  • Roll scallops in bread crumbs.
  • Put olive oil and butter in a large skillet; stir and heat until hot.
  • Add scallops, turning once, until browned on both sides (3-4 minutes); remove from heat.
  • Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese.
  • Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.

Nutrition Facts : Calories 195.4, Fat 7.7, SaturatedFat 2.6, Cholesterol 35.1, Sodium 735.2, Carbohydrate 15.2, Fiber 1.1, Sugar 1.2, Protein 16

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