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.

Recipe by Oxmoor House January 2006

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Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Yield:
3 servings (serving size: about 4 ounces scallops)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

224 calories; fat 7.8g; saturated fat 1.1g; protein 26.2g; carbohydrates 11g; cholesterol 50mg; iron 1mg; sodium 554mg; calories from fat 32%; fiber 0.5g; calcium 55mg.
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