Sea Scallops

Breaded scallops sautéed in butter until opaque are served with sauce prepared from dry white wine, fresh lemon juice, fresh parsley, and garlic.

Ingredients -

1/2 cup Dry Bread Crumbs
1/2 teaspoon Coarse Salt
1 pound Sea Scallops
2 tablespoons Butter
1 tablespoon Extra Virgin Olive Oil
1/4 cup Dry White Wine or Chicken Broth
2 tablespoons Fresh Lemon Juice
1 teaspoon minced Fresh Parsley
1 Garlic Clove, minced

Preparation:

1. Combine the bread crumbs and salt in a large resealable bag.

2. To coat the scallops in the bread crumb mixture add them to the bag a few at a time and shake.

3. Brown the scallops in butter and oil in a skillet over medium high heat.

4. Cook for 1-1/2 to 2 minutes on each side or until they are firm and have turned opaque.

5. Remove and set aside.

6. Bring the wine, lemon juice, parsley and garlic to a boil in the skillet.

7. Pour over the scallops and serve.

Variations and Recipe Ideas:

Cooking Tip

Sautéing Scallops

When sautéing scallops, wait for the last one added to the skillet to start browning before adding the next scallop. Start with a very hot skillet, large enough to accommodate your scallops with plenty of room between them.

Cooking Tip

Sea Scallop Selection

Sea scallops are often shucked in the boat and soaked in a solution that helps them retain water. The soaked scallops are a uniform white color and are often sitting in a milky liquid in their packaging.

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