Pan-Fried Scallops

Ready in 45 minutes
42 review(s) averaging 4.4. 93% 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

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I served this with basmati rice and the meal was exceptional! A keeper for sure.
bcarmich 1 week ago

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
mapglobal2 2 months ago

Herico 5 months 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 7 months ago

Wonderful dinner for husband and me! I made mushroom risotto instead of rice.
irishfeet 1 year ago

noelian 1 year ago

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

irishfeet 2 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 2 years ago

babygirlnugent 2 years ago

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