MENU
  • Print
  • Save
  • Pinterest
  • Email
  • Facebook

Pan Seared Parmesan Scallops

Pan Seared Parmesan Scallops
  • Prep 10 min
  • Total 20 min
  • Servings 4
Tender pan-seared scallops are simple to make and delightful to eat. These scallops only require five ingredients, and are best served with a side of your choosing (we love risotto, pasta, or grilled asparagus to name a few).
Updated April 12, 2016

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

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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
410mg
17%
Potassium
300mg
9%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
19g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
10%
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;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved