Quick Seared Scallops (Print Version)

# Ingredients:

→ For the Scallops

01 - 1 pound fresh sea scallops

02 - 1/2 cup plain breadcrumbs

03 - 1/2 teaspoon sea salt

04 - 2 tablespoons unsalted butter

05 - 1 tablespoon extra virgin olive oil

→ For the Pan Sauce

06 - 1/4 cup dry white wine (or low-sodium chicken stock as substitute)

07 - 2 tablespoons freshly squeezed lemon juice

08 - 1 clove garlic, finely minced

09 - 1 teaspoon fresh parsley, chopped

# Instructions:

01 - Mix the breadcrumbs and salt together in a shallow dish. Pat each scallop dry with paper towels, then press them into the breadcrumb mixture, making sure both sides get an even coating that sticks well.

02 - Melt the butter with olive oil in a large skillet over medium-high heat until it's nice and hot. Carefully place the breaded scallops in the pan and let them cook without moving for about 1-1/2 to 2 minutes per side. You're looking for a beautiful golden crust and the scallops should feel firm when gently pressed. Transfer them to a warm plate.

03 - Using the same skillet with all those tasty browned bits, pour in the white wine, lemon juice, and minced garlic. Let it bubble up and cook for about a minute, then stir in the fresh parsley. Spoon this bright, garlicky sauce over your scallops and serve right away while everything's hot.

# Notes:

01 - Pat the scallops completely dry before coating them - this helps achieve that perfect golden crust.

02 - Don't overcrowd the pan when searing, or the scallops will steam instead of getting crispy.

03 - These pair wonderfully with buttered angel hair pasta or a simple green salad.

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