Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 4

Scallops cook quickly. When done, they should feel soft and resilient to the touch. They should also flake easily when tested with a fork and appear moist inside.

Recipe by Cooking Light September 2003

Gallery

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings (serving size: 5 ounces scallops, 1 tablespoon mayonnaise mixture, and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients.

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  • Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Dredge the scallops in breadcrumbs. Add scallops to pan, and cook 4 minutes. Turn scallops, and cook 3 minutes or until done. Serve with mayonnaise mixture and lime wedges.

Nutrition Facts

216 calories; calories from fat 16%; fat 3.8g; saturated fat 0.3g; mono fat 0.9g; poly fat 0.5g; protein 29.3g; carbohydrates 14.7g; fiber 0.8g; cholesterol 56mg; iron 0.8mg; sodium 743mg; calcium 58mg.
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