Ingredients20 m servings 340 cals
- Combine bread crumbs and salt in a large resealable plastic bag. Add scallops, a few at a time, and shake to coat. Repeat with remaining scallops.
- Melt butter in olive oil in a large skillet over medium-high heat; fry scallops until browned and opaque, 1 1/2 to 2 minutes per side. Transfer scallops to a plate and keep warm.
- Stir wine, lemon juice, parsley, and garlic into skillet and bring to a boil. Simmer until thickened, about 5 minutes. Pour lemon-wine sauce over scallops to serve.
Per Serving: 340 calories; 19.5 g fat; 20 g carbohydrates; 18 g protein; 69 mg cholesterol; 842 mg sodium. Full nutrition
ReviewsRead all reviews 22
Hello, when I made this I used a 1 1/2 pounds of scallops. The only think I did different was add two more tbls of olive oil and 3 more tbls of salt free butter. These came out perfect with a de...
Following the recipe to a tee I thought it was quite good. I would make this again. Be sure and have the sauce mixed and ready for action. Once you introduce the scallops to the skillet things h...
Made this following the directions and it came out perfectly! The only thing I did was make the sauce in a separate pan. Thanks :)
1.2 lbs scallops, halved the big ones, 4 T butter, 2 T oil, cooked about 7 min total, into casserole dish. 187 ml pinot grigio, juice of 1 lemon and 3 cloves garlic into pan, boil and reduce whi...
Husband thought this was the best scallop dish he's had inn yeard
Excellent! Make sure your timers are running. The breadcrumb coating makes it a little more difficult to to tell when the scallops are done since you can't see the opaqueness of them. Great ...
One of the best scallop recipes. I will make this again . Served with some sliced pickled ginger which complimented the recipe