Herb-Dusted Seared Scallops

Oxmoor House
For a golden crust, be sure your skillet is hot, don't crowd the scallops in the pan, and turn the scallops only once during cooking.
3 servings (serving size: about 4 ounces scallops)


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8 rectangular buttery crackers (such as Club)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon white pepper
1 pound sea scallops (about 14)
1 tablespoon olive oil, divided
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley


Prep: 5 Minutes
Cook: 15 Minutes

Place first 7 ingredients in a food processor; process until crackers are finely ground. Place crumb mixture in a shallow dish.

Pat scallops dry with paper towels. Dredge scallops in crumb mixture.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of scallops; cook 3 minutes on each side or until golden. Remove scallops from pan. Repeat procedure with remaining oil and scallops. Sprinkle with lemon juice and parsley, and serve immediately.

Created date

March 2010

Nutritional Information

Calories 224
Fat 7.8 g
Satfat 1.1 g
Protein 26.2 g
Carbohydrate 11.0 g
Cholesterol 50 mg
Iron 1.0 mg
Sodium 554 mg
Caloriesfromfat 32 %
Fiber 0.5 g
Calcium 55 mg