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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Very simple preparation that preserves the delicate, sweet flavor of the scallops. I didn't have Romano on hand, so I used Parmigiano-Reggiano and just grated it directly over the scallops in the skillet. Ingredients:
1 lb sea scallops |
1/2 cup seasoned bread crumbs (approximately) |
1 tablespoon olive oil |
1 tablespoon butter |
1 lemon |
freshly grated romano cheese |
Directions:
1. Roll scallops in bread crumbs.
2. Put olive oil and butter in a large skillet; stir and heat until hot.
3. Add scallops, turning once, until browned on both sides (3-4 minutes); remove from heat.
4. Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese.
5. Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.
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