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, 42) 93% would make again
Yield: 4 Servings Ready in 20 minutes

Cuisine: American   Main Ingredient: Seafood-Other


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I served this with basmati rice and the meal was exceptional! A keeper for sure.

This is a very nice recipe. The dish definitely comes out better when using larger scallops. Additionally, watch your flame, as it's easy to burn. Doing the egg wash, as others have recommended, is a good idea to help ensure your bread crumb mix sticks. A great dish which I'll make again. Cheers, Michael

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!

Wonderful dinner for husband and me! I made mushroom risotto instead of rice.

I found this recipe so good I threw away my other Scallop recipes.

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.

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