Seared Scallops With Creamy Summer Succotash Recipes

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SKILLET SEA SCALLOPS



Skillet Sea Scallops image

You'll want to slip this recipe into the front of your last-minute guests file. Pasta and mixed greens nicely complement the tender, citrusy shellfish. -Margaret E. Lowenberg, Kingman, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup dry bread crumbs
1/2 teaspoon salt
1 pound sea scallops
2 tablespoons butter
1 tablespoon olive oil
1/4 cup white wine or reduced-sodium chicken broth
2 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon minced fresh parsley

Steps:

  • In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere. , In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm., Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle over scallops; serve immediately.

Nutrition Facts : Calories 249 calories, Fat 11g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 618mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

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