Pan-Fried Scallops

41 review, 4.4 star(s). 93% would make again

Ready in 20 minutes; part of Mother's Day collection

Try this Pan-Fried Scallops recipe, or contribute your own.


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



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
Alert editor   

Pan-Fried Scallops



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

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Pan-Fried Scallops All 41 reviews

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

I served this with basmati rice and the meal was exceptional! A keeper for sure.
bcarmich 8m 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 10m ago

Herico 1y 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 1y ago

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

noelian 2y ago

I found this recipe so good I threw away my other Scallop recipes.
Johnnie398 2y 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 3y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free