PAN SEARED PARMESAN SCALLOPS
Tender pan-seared scallops are simple to make and delightful to eat. These scallops only require five ingredients, and are best served with a side of your choosing (we love risotto, pasta, or grilled asparagus to name a few).
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Pat scallops dry with paper towels. Place cheese ¡n shallow dish or resealable food-storage plastic bag. Coat scallops with cheese. Discard any remaining cheese.
- Heat oil and butter in 12-inch nonstick skillet over medium-high heat. Cook half of scallops at a time in oil 3 to 6 minutes, turning once, until golden brown on outside and white and opaque inside. Sprinkle with pepper and chives.
Nutrition Facts : Calories 170, Carbohydrate 0 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 0 g, TransFat 0 g
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Chenere Ramsey
[email protected]This dish was easy to make and very impressive. I'll definitely be making it again for guests.
Cindy Hathcock
[email protected]The scallops were a bit dry, but the Parmesan crust was delicious.
Akhy Moni
[email protected]This recipe is a keeper! I'll definitely be making it again.
Adbud Dunia
[email protected]Wow! These were the best scallops I've ever had. The Parmesan crust was so crispy and the scallops were cooked to perfection.
Brian Welch
[email protected]I thought the scallops were a bit bland. I'll try adding some more herbs and spices next time.
MATAKOS YT
[email protected]Meh.
Kathy Woodin
[email protected]I've never cooked scallops before, but this recipe made it easy. They turned out beautifully and tasted amazing.
Hapy Akter
[email protected]The scallops were a bit overcooked for my taste, but the Parmesan crust was spot-on.
Mr. AHAAMN
[email protected]Easy to make and absolutely delicious! I've made this dish several times now and it always turns out great.
Omotayo Jasper
[email protected]These scallops were incredible! The Parmesan crust was crispy and flavorful, and the scallops were cooked perfectly. I served them over a bed of linguine with a white wine sauce, and it was a hit with my family.