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.

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Prep Time 10 min
Total Time 20 min
Servings 4

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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Directions

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

Expert Tips

Substitute Asiago cheese for the Parmesan.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 170
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 50mg; 50%;
Sodium: 410mg; 410%;
Total Carbohydrate: 0g; 0%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 19g; 19%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 25%;
Iron: 10%;

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;