Pan Seared Parmesan Scallops

Pan Seared Parmesan Scallops

Tender seared scallops are simple to make and delightful to eat. Serve them with risotto, polenta, or your favorite hot cooked pasta and grilled asparagus spears or steamed green beans.

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

4

servings

16
large sea scallops (about 1 1/2 lb)
1/2
cup grated Parmesan cheese
1
tablespoon olive or vegetable oil
1
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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Pan-Seared Asiago Scallops
Substitute Asiago cheese for the Parmesan.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 170
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 50mg;
  • Sodium 410mg;
  • Total Carbohydrate 0g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 19g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 2 Very Lean Meat;
    • 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.