ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Herb-Dusted Seared Scallops

Prep time 5 mins
Cook time 15 mins
Yield 3 servings (serving size: about 4 ounces scallops)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

  3. 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.

Oxmoor House Healthy Eating Collection