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.
Oxmoor House JANUARY 2006
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.
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