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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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You'll want to slip this recipe into the front of your last-minute guests file. Pasta and mixed greens nicely complement the tender, citrusy shellfish. Ingredients:
1/2 cup dry bread crumbs |
1/2 teaspoon salt |
1 pound sea scallops |
2 tablespoons butter |
1 tablespoon olive oil |
1/4 cup white wine or reduced-sodium chicken broth |
2 tablespoons lemon juice |
1 teaspoon minced fresh parsley |
1 garlic clove, minced |
Directions:
1. In a large resealable plastic bag, combine bread crumbs and salt. Add scallops, a few at a time, and shake to coat.
2. In a large skillet over medium-high heat, brown scallops in butter and oil for 1-1/2 to 2 minutes on each side or until firm and opaque. Remove and keep warm. Add the wine, lemon juice, parsley and garlic to the skillet; bring to a boil. Pour over scallops. Serve immediately. Yield: 4 servings.
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