Herb-Dusted Seared 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.

Yield: 3 servings (serving size: about 4 ounces scallops)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 224
  • Fat: 7.8g
  • Saturated fat: 1.1g
  • Protein: 26.2g
  • Carbohydrate: 11.0g
  • Cholesterol: 50mg
  • Iron: 1.0mg
  • Sodium: 554mg
  • Calories from fat: 32%
  • Fiber: 0.5g
  • Calcium: 55mg


  • 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


  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.
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