Try this Pan-Fried Scallops recipe, or contribute your own. "seafood" and "collxnf" are two tags used to describe Pan-Fried Scallops.
Cuisine: American Main Ingredient: Seafood-Other
kathyphd ,Easy to make and my first time cooking scallops, which we love. As the bread crumbs didn’t stay on them, I would add the egg wash next time as well. Hubby says it is a “do again”!6y
bcarmich ,I served this with basmati rice and the meal was exceptional! A keeper for sure.8y
mapglobal2 ,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, Michael8y
bbos42 ,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!9y
brim ,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.11y
lynnmctaggart ,Wow - made it with a combination of Scallops and Shrimp over a Portobello mushroom baked with Mozzerella cheese - still twitching11y
senorarturo ,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!!11y
nataliesigmon ,We add a little soy sauce to ours for a little flavor, and no rice this time. Fabulous!12y
coachfrias ,It's a simple recipe for a novice cook- just about the flavor for a mild scallop seasoning- it doesn't hide the flavor of the scallop.12y