Pan-Fried Scallops

Ready in 45 minutes
40 review(s) averaging 4.4. 90% would make again

In Mother's Day collection

Top-ranked recipe named "Pan-Fried Scallops"

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

"This is a great and easy recipe.I used this recipe when i misplaced skewers that I'd planned to use to grill the scallops.The dish turned out even better than i figured it would. I used a splash of Hennessey instead of white wine for the sauce. Thanks again for posting such an excellent recipe!"


Ingredients

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1 1/2 lb. Sea scallops; rinsed
1/2 cup Bread crumbs
1/4 teaspoon Salt
1/8 teaspoon Pepper
1/8 teaspoon Paprika
1/2 cup Butter
2 cups Rice; cooked
1/4 cup White wine

Original recipe makes 4 Servings

Servings  

Preparation

Mix bread crumbs, salt, pepper and paprika. Roll scallops thoroughly in bread crumb mixture. In a large skillet, heat butter till frothy. Add scallops and saute till lightly browned. Gently remove scallops from skillet and arrange on bed of rice. Add wine to butter in skillet; Boil gently while stirring for 1 minute. Pour over scallops.

Verified by stevemur

Pan-Fried Scallops
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Calories Per Serving: 530 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Pan-Fried Scallops All 40 reviews

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Reviews

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Herico 1 month ago

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 months ago

Wonderful dinner for husband and me! I made mushroom risotto instead of rice.
irishfeet 9 months ago

noelian 1 year ago

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

irishfeet 1 year 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 2 years ago

babygirlnugent 2 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

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