Mix bread crumbs, salt, and pepper in a resealable plastic bag.
Whisk egg lightly in a bowl. Dip scallops in egg; place in the bread crumb mixture in the bag. Seal bag and shake until scallops are coated with bread crumbs.
Bring butter, olive oil, and lemon juice to a simmer in a skillet over medium-high heat. Add breaded scallops; cook, shaking skillet occasionally, until browned, 6 to 7 minutes.
ith your fingers.
Wash scallops and remove the small, tough
shallow bowl.
Rinse scallops under cold water, then dip
Rinse scallops and pat dry with paper towels.
In medium bowl, toss scallops with melted margarine to coat well.
On waxed paper, mix bread crumbs, dried basil, seasoned pepper and salt.
Dip one flat side of each scallop into bread crumb mixture.
Place scallops, breaded side up, on rack in broiling pan.
With broiling pan at closest position to source of heat, broil scallops 5 minutes without turning, until bread crumb topping is golden and scallops are opaque throughout.
Makes 4 servings.
eparate skillet, saute shrimp and scallops in 1 tablespoon olive oil
f manufacturer directs.
Rinse scallops with running cold water to
Preheat broiler.
Rinse scallops with running cold water to remove sand from crevices.
Pat dry with paper towels.
In medium bowl, toss scallops with melted margarine to coat well.
On waxed paper, mix bread crumbs, dried basil, pepper and salt.
Dip one flat side of each scallop into bread crumb mixture.
Place scallops, breaded side up, on rack in broiling pan with broiling pan at closest position to source of heat.
Broil scallops 5 minutes without turning until bread crumbs are opaque.
Serve with lemon slices or wedges.
In a bowl, beat the egg.
In another bowl, combine the potato flakes, bread crumbs, salt and pepper.
Dip scallops in egg, then coat with potato mixture.
In a large skillet, heat butter and oil over medium heat.
Add scallops and cook for 4-5 minutes or until scallops are opaque and coating is golden brown, turning once.
Wash and dry scallops. Place scallops in a bowl and cover
Combine the bread crumbs, Parmesan cheese, and blackened seasoning in a large, resealable plastic bag.
Dip the scallops into a bowl of heavy cream to coat.
Place the scallops one at a time into the plastic bag; shake to coat with the seasoning mixture.
Place the breaded scallop on a plate and repeat with the remaining scallops.
Melt the butter in a large skillet over medium high heat.
Pan fry the scallops until golden brown, about 2 minutes on each side.
Trim veal scallops to remove any tendons from edges.
Using a flat veal pounder or meat mallet, pound veal until very thin and almost doubled in size.
Pat dry with paper towels; set aside.
In a medium bowl, combine bread crumbs, salt and pepper; set aside.
iagonally, thinly.
Pat the scallops dry with a paper towel
p to 2 weeks.
SCALLOPS, SAUCE, NOODLES & VEGETABLES:.
Bring
he refrigerator.).
Pat the scallops dry between two paper towels
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3. For the scallops, apply salt and lemon juice
aking dish and arrange the scallops in a single layer, leaving
moking temperature.
Place bay scallops in flat plate or pan
- Bring the shrimp and scallops to room temperature Mix the
o fresh ground pepper). Add scallops and toss to coat. Set
Take the scallops out of the fridge and