Ready in 20 minutes; part of Mother's Day collection
Try this Pan-Fried Scallops recipe, or contribute your own.
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.
bcarmich 11m agoI served this with basmati rice and the meal was exceptional! A keeper for sure.
mapglobal2 1y agoThis 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
Herico 1y ago
bbos42 1y agoYou 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!
irishfeet 1y agoWonderful dinner for husband and me! I made mushroom risotto instead of rice.
noelian 2y ago
Johnnie398 2y agoI found this recipe so good I threw away my other Scallop recipes.
irishfeet 2y ago
brim 3y agoi 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.
babygirlnugent 3y ago