Pan Seared Parmesan Scallops

  • Prep Time 10 min
  • Total Time 20 min
  • Servings 4



large sea scallops (about 1 1/2 lb)
cup grated Parmesan cheese
tablespoon olive or vegetable oil
tablespoon butter
Coarse ground black pepper
Chopped fresh chives or parsley



  • 1 Pat scallops dry with paper towels. Place cheese ¡n shallow dish or resealable food-storage plastic bag. Coat scallops with cheese. Discard any remaining cheese.
  • 2 Heat oil and butter in 12-inch nonstick skillet over medium-high heat. Cook half of scallops at a time in oil 3 to 6 minutes, turning once, until golden brown on outside and white and opaque inside. Sprinkle with pepper and chives.



Expert Tips

Serve with risotto, polenta or your favorite hot cooked pasta and grilled asparagus spears or steamed green beans.

Varieties include sea scallops (1 1/2 to 2 inches wide) and tiny bay scallops (1/2 inch wide). Scallops should look moist and have a mild, sweet smell. They should not be standing in liquid or stored on ice. They are usually creamy white and may be tinted light orange, light tan or pink.

Raw scallops should be stored in a leakproof bag or plastic container with a lid. Cook scallops within 2 days.

Cooked shellfish should be moist and slightly chewy; overcooking makes it tough and rubbery. Follow these guidelines to determine when shellfish is done: scallops turn milky white or opaque and get firm.

1 lb. of scallops (bay or sea) need to be panfried 3-6 minutes, boiled 2-3 minutes, broiled 3-5 minutes.

Substitute Asiago cheese for the Parmesan.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.