Pan Seared Scallops Recipe #134951
Very simple preparation that preserves the delicate, sweet flavor of the scallops. I didn't have Romano on hand, so I used Parmigiano-Reggiano and just grated it directly over the scallops in the skillet.
by GaylaJ
15 min | 5 min prep
SERVES 4
- 1 lb sea scallops
- 1/2 cup seasoned bread crumbs (approximately)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 lemon
- freshly grated romano cheese
- Roll scallops in bread crumbs.
- Put olive oil and butter in a large skillet; stir and heat until hot.
- Add scallops, turning once, until browned on both sides (3-4 minutes); remove from heat.
- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese.
- Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.
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5 stars