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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 | 13% | |
| 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% | |
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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: Mrs. May makes dinner!
On Jun 17, 2009
This was delicious! The only problem I had with it was that the crispy crumb coating got soggy once I squeezed the lemon over it. Once I figured out this problem, I started transferring them to the broiler after the squeezing....so it got to be a little involved. But, I will definitely make this again. DH loved it!
From: terryberry #2
On May 20, 2009
Excellent recipe, defintely restaurant quality!!! The only draw back was we didn't make enough. Quick to prepare and delicious! Thank you!
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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