Ingredients
-
1
-
1/2
-
1
-
1
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Pan Seared Scallops, Very simple preparation that preserves the delicate, sweet flavor of the scallops. I didn’t have Romano on hand, so used Parmigiano-Reggiano and just grated it directly over the scallops in the skillet., I’m new to cooking scallops and this one was amazing. The sear on them was incredible and the scallops themselves were perfect. It was a great meal with brown rice. Loved it!
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Steps
|
1
Done
|
Roll Scallops in Bread Crumbs. |
|
2
Done
|
Put Olive Oil and Butter in a Large Skillet; Stir and Heat Until Hot. |
|
3
Done
|
Add Scallops, Turning Once, Until Browned on Both Sides 3-4 Minutes; Remove from Heat. |
|
4
Done
|
Halve Lemon and Gently Squeeze Juice Over Scallops, Then Sprinkle With Cheese. |
|
5
Done
|
Cover With a Lid and Let Steep For 5 Minutes to Allow the Flavors to Mingle. |
