A fast but gourmet meal for dinner guests, these sea scallops are sure to impress!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

340.3 calories; 18 g protein; 20 g carbohydrates; 69.3 mg cholesterol; 842.3 mg sodium. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/03/2014
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 delicious flavor, my family was I love with them. This was for the 6 servings. Probably don't need extra oil and butter for the original 4 serving portions. Read More
(19)
50 Ratings
  • 5 star values: 40
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/03/2014
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 delicious flavor, my family was I love with them. This was for the 6 servings. Probably don't need extra oil and butter for the original 4 serving portions. Read More
(19)
Rating: 5 stars
08/03/2014
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 delicious flavor, my family was I love with them. This was for the 6 servings. Probably don't need extra oil and butter for the original 4 serving portions. Read More
(19)
Rating: 5 stars
07/27/2014
Made this following the directions and it came out perfectly! The only thing I did was make the sauce in a separate pan. Thanks :) Read More
(11)
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Rating: 5 stars
05/06/2015
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 heat up quickly. The sauce makes the dish what it is so don't skimp on any of the ingredients. Thank you Tanaquil for posting this fun easy and tasty recipe. Read More
(11)
Rating: 5 stars
01/30/2016
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 while pasta cooked. add parsley plated 8 oz angel hair pasta divided sauce among plates. 4 rave reviews. 1.30.16. Calculated as 500 cal. Read More
(5)
Rating: 5 stars
09/18/2015
so easy, so good! i served this with porterhouse steaks, baked taters and a garden salad. someone roll me to the exercise bike :) this is a serious date night dinner! yehaw!! Read More
(3)
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Rating: 5 stars
09/04/2016
Husband thought this was the best scallop dish he's had inn yeard Read More
(3)
Rating: 5 stars
01/02/2016
Follow the recipe as is and it turned out AWESOME !!!!!!! Thank you !! Read More
(3)
Rating: 5 stars
06/26/2016
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 Recipe! Read More
(3)
Rating: 5 stars
02/06/2015
Delicious!! Read More
(3)