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Prep 10min
Total20min
Servings4
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Ingredients
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
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Steps
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.
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Serve with risotto, polenta or your favorite hot cooked pasta and grilled asparagus spears or steamed green beans.
Raw scallops should be stored in a leakproof bag or plastic container with a lid. Cook scallops within 2 days.
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.
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