Thursday, April 22, 2010

Pan Seared Scallops

Pan Seared Scallops

  • 1 lb sea scallops
  • 1/2 cup seasoned bread crumbs (approximately)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 lemon
  • Freshly grated romano cheese

  1. Roll scallops in bread crumbs.
  2. Put olive oil and butter in a large skillet; stir and heat until hot (med. high heat.)
  3. Add scallops, turning once, until browned on both sides (3-4 minutes); remove from heat.
  4. Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese.
  5. Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.
**I served these with roasted red potatoes and steamed fresh veggies.

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