Pan Seared Scallops

From: Chef #638828

On Mar 15, 2008

The flavors were great, but I had some problems with soggy breadcrumbs even after putting them under the broiler. Searing the scallops briefly in lemon juice and butter and then broiling them with breadcrumbs and cheese on top was much better. Spreading the scallops out in the broiling pan is a good idea - it gets much crispier that way.

From: Penobscot Baygal

On Mar 2, 2008

I live in scallop (hereabouts pronounced scollop) territory. This is a great recipe, maintaining the sweet flavor of the scallops and not compromising them by adding extraneous ingredients. After reading the comments about mushy crumbs, I did use the lemon juice to moisten prior to rolling in crumbs, then after cooking in the pan, ran them under the broiler with a piece of foil on top after strewing the romano. Five stars!

From: Chef Mommie

On May 10, 2006

This was awesome! My dh called it gourmet! The feeling I got from making this dish was the same one I got when I made your Pan-Seared Tilapia With Chile Lime Butter Pan-Seared Tilapia With Chile Lime Butter. I felt that I had definetly made a dish that would impress. I love how easy this was and I loved the fine dining quality/taste. I did make a couple of (had to) changes. DH didn't buy me the right romano, he bought parm/romano sprinkle on. I sprinkled some on and tore some pieces of provolone for the tops of the scallops and it all turned out just fine. Delicious! A definite keeper!!! This recipe was chosen for PAC Spring '06. Thank you Gayla!!!!

From: Biz319

On Jan 29, 2007

Awesome recipe! I followed the recipe exactly. When I took the scallops out, I added a smidge more butter and about 2 teaspoons of garlic. Cooked until garlic was slighly brown, scraping up the bread crumb bits from the pan. I then added about 1/2 cup of chicken broth, a couple tablespoons fat free half and half and fresh cracked pepper. Cooked on high for a few minutes. I then tossed in two cups cooked thin spaghetti, chopped asparagus (that I had previously cooked) and stirred until pasta and asparagus were cooked through. I plated the pasta, placed the scallops on top, and sprinkled the whole thing with parmesan cheese - SOOO GOOOD! Thanks for sharing!