Pan-Fried Scallops

Try this Pan-Fried Scallops recipe, or contribute your own. "Seafood" and "collxnf" are two tags used to describe Pan-Fried Scallops.

(4.4, 39) 92% would make again

3322 people marked it a Favorite, 1990 people marked it a Try

Yield: 4 Servings Ready in 45 minutes

Cuisine: American   Main Ingredient: Seafood-Other

Reviews

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You omitted telling us to check scallops for the fibrous attachment on the side of the scallop, and be very careful with the temperature when cooking the scallops, or you can over brown the solids in the butter and get a bitter taste. I finally ended up cooking the scallops in EVOO and adding butter after I removed the scallops and then I could get the desired shade from the butter solids before adding the wine, to deglaze the pan. It’s a lot easier on the blood pressure!
bbos42 , 3 weeks ago

Wonderful dinner for husband and me! I made mushroom risotto instead of rice.
irishfeet , 6 months ago

noelian , 1 years ago

I found this recipe so good I threw away my other Scallop recipes.
Johnnie398 , 1 years ago

irishfeet , 1 years ago

i tried using panko instead of crumbs. they didnt stick, and then burned in the pan, which spoiled the sauce. next time id add an egg wash, and a bit of garlic and say sauce.
brim , 1 years ago

babygirlnugent , 1 years ago

ashleymachado , 2 years ago

Wow - made it with a combination of Scallops and Shrimp over a Portobello mushroom baked with Mozzerella cheese - still twitching
lynnmctaggart , 2 years ago

It was good but the crumbs didn't stick to the scallops. I used high fiber instead of bread. My wife said it was: Different! Ha,ha!!
Senorarturo , 2 years ago

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