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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (162g) Recipe makes 4 servings |
||
| Calories 218 | ||
| Calories from Fat 72 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.0g | 12% | |
| Saturated Fat 2.6g | 12% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 45mg | 15% | |
| Sodium 468mg | 19% | |
| Potassium 440mg | 12% | |
| Total Carbohydrate 15.8g | 5% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 0.9g | ||
| Protein 21.6g | 43% | |
Ingredients
- 1 lb sea scallops
- 1/2 cup seasoned bread crumbs (approximately)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 lemon
- freshly grated romano cheese
Directions
1
Roll scallops in bread crumbs.2
Put olive oil and butter in a large skillet; stir and heat until hot.3
Add scallops, turning once, until browned on both sides (3-4 minutes); remove from heat.4
Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese.5
Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.
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- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Scallops
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Occasion > Dinner Party
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Bittersweetened
On Nov 14, 2009
This was my first attempt at cooking scallops and I think they turned out pretty well. I liked the way the lemon juice tasted. THe breading didn't really stay on though. Have to try to do something different next time. Thanks for the recipe.
From: ItalianMomof2
On Jul 20, 2009
Very easy recipe. Delicious. The taste was spot on, but the scallops became slightly "mushy" after the final step, where the lid is put on for the flavors to mingle. Next time i will sprinkle the lemon juice over the scallops before breading and then add the Romano cheese just before removing from pan to keep the firm texture. Thanks again for this delicious recipe! Can be used for other delicate fish as well, like Tilapia and Shrimp.
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!
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!!!!
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