PARMESAN SCALLOPS
Steps:
- Combine the cracker crumbs and Parmesan cheese in a zip-top bag. Shake bag to mix well.
- Place scallops in a small bowl and pour cream over. Stir to fully coat scallops.
- One at a time, drop the cream coated scallops into the cracker crumb mixture. Gently press scallop into the crumbs to coat and shake off any excess. Place the breaded scallops onto a plate while breading the rest; do not stack.
- Heat the butter in a large skillet over medium-high heat. When butter is hot and frothy, add the scallops, being careful not to crowd the pan. Cook scallops, covered, until crispy on the outside and just cooked through on the inside, about 2 minutes per side. Cook in 2 batches if necessary. Serve immediately.
Nutrition Facts : Calories 482.8 calories, Carbohydrate 27.3 g, Cholesterol 109.8 mg, Fat 29.9 g, Fiber 0.7 g, Protein 25.5 g, SaturatedFat 17 g, Sodium 499.8 mg, Sugar 0.2 g
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Daridari Nuguyacc
[email protected]These scallops were a bit too salty for my taste, but overall they were still good.
Raihan Sarker
[email protected]I'm not a big fan of seafood, but I loved these scallops. They were cooked perfectly and the Parmesan crust was amazing.
Liaqat Ali
[email protected]These scallops were delicious! I followed the recipe exactly and they turned out perfect.
Lekula Mmolawa
[email protected]I've made this recipe several times and it's always a hit. The scallops are always cooked perfectly and the Parmesan crust is to die for.
BrokenFang
[email protected]These scallops were easy to make and turned out great. I served them with a lemon butter sauce and they were delicious.
Blind Faster
[email protected]I'm not a fan of scallops, but I tried this recipe and was pleasantly surprised. The Parmesan crust was delicious and the scallops were cooked perfectly.
Kuteesa Elizabeth
[email protected]These scallops were a little overcooked for my taste, but the Parmesan crust was delicious. I would recommend cooking them for a shorter amount of time.
Stammer Hoffman
[email protected]I followed the recipe exactly and the scallops turned out perfect. They were cooked through but still tender and juicy.
Jackie Plunkett
[email protected]These scallops were amazing! The Parmesan crust was perfectly crispy and the scallops were cooked to perfection.
Yogesh Budhathoki
[email protected]I would definitely make these scallops again. They were easy to make and turned out great.
Zubi bhai
[email protected]These scallops were a bit too salty for my taste, but overall they were still good.
Shagor Mahmudul
[email protected]I'm not a big fan of seafood, but I loved these scallops. They were cooked perfectly and the Parmesan crust was amazing.
Toka Mostafa
[email protected]These scallops were delicious! I followed the recipe exactly and they turned out perfect.
Nicole Wilson
[email protected]I've made this recipe several times and it's always a winner. The scallops are always cooked perfectly and the Parmesan crust is to die for.
Sterling Marjadsingh
[email protected]I made these scallops for a dinner party and they were a huge hit! Everyone loved them.
Foridul Islam
[email protected]These scallops were bland and the Parmesan crust was too thick. I wouldn't recommend this recipe.
Hero Thare
[email protected]The scallops were a little overcooked for my taste, but the Parmesan crust was delicious. Overall, I enjoyed the dish.
Nicholson Peterson
[email protected]These scallops were easy to make and turned out great. I'll definitely be making them again.
oweh simeon
[email protected]I'm not usually a fan of scallops, but these were amazing! The Parmesan crust added a nice flavor and the scallops were cooked perfectly.
Aijaz shaikh Aijaz shaikh
[email protected]These scallops were a hit! They were perfectly cooked and the Parmesan crust was delicious. I served them over angel hair pasta with a lemon butter sauce and it was a perfect meal.