45 Reviews of Pan Seared Scallops

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!!!!

From: Miss Annie

On Jul 18, 2007

This is a gourmet recipe. Very simple, but interesting and tasty combination. I made as directed, except for one step. I put the scallops in the lemon juice before rolling in the bread crumbs. I still got that lovely lemon/scallop combination without losing the crispy breading. The cheese was a nice touch. When I put the lid on the pan, I left it partially off, still thinking of the breading. This recipe will be made again. Outstanding and so simple. Thanks for sharing your recipe.

From: TeresaS

On Mar 5, 2006

This was a very tasty dish. It was easy to prepare and looked great plated. This could easily be a dish I would serve to company. I made it with Poppy Seed and Green Onion Noodles #138251. Threw in a side salad to complete the meal. All went well together. This is a keeper.

From: msmia

On Nov 7, 2006

I liked this very much. I deglazed the pan w/ chicken broth at the end & served over steamed riced cauliflower for a flavorful & nutritious dinner. Thanks for a simple, delicous & healthy recipe.

From: Tamaretta

On Feb 4, 2007

Excellent recipe! Only change - the next time I will toss the scallops in the lemon juice prior to sauteing. My family and I didn't like how the crispy crust got soggy after squeezing the lemon juice. But on the plus side it was quick, easy, tasty and low fat--perfect for a weeknight meal!

From: Kay Demonbren

On Feb 1, 2006

I never thought I'd say this about panko, but I wouldn't recommend them for this dish. Since that fault is mine, 5 stars are awarded to this dish. The panko crumbs were just too big, and kind of globbed up in the pan, instead of forming a nice coating on the scallops. The flavor of the dish was simply incredible. The sharp tang of the Romano goes so well with the sweet scallops. Sitting here typing this, I wish I had some more. Next time, I will use the seasoned breadcrumbs as the recipe instructed.

From: Mrs. Moon

On Aug 26, 2005

This was absolutely delicious! So simple! I used bay scallops and parmesan. It certainly wasn't as pretty as the picture, but tasted great! Thanks for posting!

From: chris_tam

On Aug 27, 2007

YUMMY!!! I used bay scallops instead of sea and still turned out delicious. I decreased the amount of breadcrumbs due to the smaller size scallops. I love this and will definitely be making again!!!!

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!