BREADED SEA SCALLOPS RECIPE: HOW TO MAKE IT
I never liked seafood until my husband urged me to try scallops, and now I love them. He says my breaded version is the best he's ever had. A tip I learned was to put them on a paper-towel-topped plate to soak up excess oil. —Martina Preston, Willow Grove, Pennsylvania
Provided by Taste of Home
Categories Dinner
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, lightly beat egg. In another bowl, toss potato flakes and bread crumbs with salt and pepper. In a third bowl, toss scallops with flour to coat lightly. Dip in egg, then in potato mixture, patting to adhere. , In a large skillet, heat butter and oil over medium heat. Add scallops; cook until golden brown and scallops are firm and opaque, 2-3 minutes per side.
Nutrition Facts : Calories 454 calories, FatContent 23g fat (9g saturated fat), CholesterolContent 164mg cholesterol, SodiumContent 1262mg sodium, CarbohydrateContent 33g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 28g protein.
SEA SCALLOPS WITH BROWN BUTTER, CAPERS AND LEMON RECIPE ...
This bright yet rich treatment for scallops came to The Times in a 2009 article about Kevin Zraly, the wine director of Windows on the World from 1976 to 2001. Mr. Zraly turned the restaurant into an international wine mecca: at the time it was destroyed, when the World Trade Center fell, its cellar held close to 100,000 bottles of 1,500 labels. Mr. Zraly and Michael Lomonaco, the chef at the restaurant (both of whom were not at work on Sept. 11 when the planes hit), worked together on hundreds of wine and food pairings throughout the years. This was Mr. Zraly's favorite of Mr. Lomonaco's creations. With it, he recommends a Puligny Montrachet, Olivier Leflaive.
Provided by Alex Witchel
Total Time 15 minutes
Yield 4 appetizer servings
Number Of Ingredients 9
Steps:
- Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
- Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
- To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.
Nutrition Facts : @context http//schema.org, Calories 255, UnsaturatedFatContent 14 grams, CarbohydrateContent 4 grams, FatContent 23 grams, FiberContent 1 gram, ProteinContent 10 grams, SaturatedFatContent 7 grams, SodiumContent 400 milligrams, SugarContent 0 grams, TransFatContent 0 grams
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