I love scallops, and I wanted to try them fried but had limited ingredients. This was super easy and delicious. I started to make it all the time.

prep:
10 mins
total:
10 mins
Servings:
2
Max Servings:
2
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Ingredients

Directions

  • Mix bread crumbs, salt, and pepper in a resealable plastic bag.

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  • Whisk egg lightly in a bowl. Dip scallops in egg; place in the bread crumb mixture in the bag. Seal bag and shake until scallops are coated with bread crumbs.

  • Bring butter, olive oil, and lemon juice to a simmer in a skillet over medium-high heat. Add breaded scallops; cook, shaking skillet occasionally, until browned, 6 to 7 minutes.

Cook's Notes:

Use plain bread crumbs if preferred.

I use bay scallops, but sea scallops would also be good.

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

Nutrition Facts

487.29 calories; 25.05 g protein; 43.14 g carbohydrates; 23.98 g fat; 146.42 mg cholesterol; 1212.66 mg sodium.Full Nutrition


Reviews (2)

Read All Reviews

Most helpful positive review

Ed in GA
06/28/2018
Excellent! I made 1 change - substituted plain breadcrumbs for the Italian and added some dried basil and oregano. Overall as a retired teacher I give it an A

Most helpful critical review

Bren
04/16/2017
I really enjoyed this recipe. I only needed one serving so I cut the recipe back. I heated the oil on high until it shimmered added the scallops and turned the heat down to med. high and cooked them for about 1 1/2 to 2 minutes. Cooking bay scallops for 6-7 minutes is way too long IMHO. I didn't have a fresh lemon I was so sure that I did so I omitted that part of the recipe. Thanks for sharing and I look forward to trying this recipe again.
(1)
2 Ratings
  • 4 Rating Star 1
  • 5 Rating Star 1
Bren
04/16/2017
I really enjoyed this recipe. I only needed one serving so I cut the recipe back. I heated the oil on high until it shimmered added the scallops and turned the heat down to med. high and cooked them for about 1 1/2 to 2 minutes. Cooking bay scallops for 6-7 minutes is way too long IMHO. I didn't have a fresh lemon I was so sure that I did so I omitted that part of the recipe. Thanks for sharing and I look forward to trying this recipe again.
(1)
Ed in GA
06/28/2018
Excellent! I made 1 change - substituted plain breadcrumbs for the Italian and added some dried basil and oregano. Overall as a retired teacher I give it an A