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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (347g) Recipe makes 4 servings |
||
| Calories 434 | ||
| Calories from Fat 224 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.9g | 38% | |
| Saturated Fat 14.8g | 73% | |
| Monounsaturated Fat 6.1g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 135mg | 45% | |
| Sodium 582mg | 24% | |
| Potassium 993mg | 28% | |
| Total Carbohydrate 12.5g | 4% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 2.1g | ||
| Protein 40.1g | 80% | |
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Ingredients
- 2 bunches scallions, minced
- 2 cloves garlic, minced
- paprika
- 1 pinch salt
- 1 pinch pepper
- 4 ounces butter
- 2 lbs scallops
- seasoned bread crumbs, to coat
Directions
1
Mix scallions, garlic, paprika, salt, and pepper together.2
In a saute pan, melt butter.3
When butter is melted, add saute scallion mixture.4
In a separate bowl, coat the scallops with bread crumbs.5
Add the coated scallops to the saute mixture.6
Stir and cook for about 2 to 4 minutes, until golden brown.
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- Course > Main Dish
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Featured Reviews for This Recipe
From: SmilinJenE
On Apr 15, 2006
I'm not one to leave negative reviews, but this one just wasn't to our liking. Something about it just wasn't right. I didn't change the recipe at all. The breadcrumbs didn't stick to the scallops when it was all said and done and the texture turned into something mushy, which I think was part of our troubles. . .
From: KCrawford
On Jan 31, 2006
This was an excellent recipe. I suffer from FOFC (fear of fish cooking) and this was a treat to have something turn out so good. I added some Blackened Redfish Magic and served this over angel hair pasta. Thanks again for a great recipe.
From: Earlie862
On Apr 18, 2003
What a GREAT way to serve the smaller Bay scallops!Great flavor and easy to make. I made no changes to the original recipe and thought that it was perfect.This is very similar to shrimp dejonghe with the bread crumbs and garlic. A definate keeper.
From: Miss Annie
On Jul 12, 2005
Simple and sensational! I soaked the scallops in milk while they defrosted, then I patted almost dry. I had some Panko, so I added some seasoning to that before breading. Sauted in butter. Served these on top of a spinach salad. We were in heaven. Lovely flavors, and a lovely presentation. Thanks for sharing one of my NEW Tried & True recipes. Definately try these!!
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