Herb-Dusted Seared Scallops

recipe
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.

Yield:

3 servings (serving size: about 4 ounces scallops)

Recipe from

Recipe Time

Prep: 5 Minutes
Cook: 15 Minutes

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

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

Preparation

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.

Note:

Oxmoor House Healthy Eating Collection

January 2006
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