Pan Seared Parmesan Scallops
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 16 large sea scallops (about 1½ lbs.)
  • ½ cup grated Parmesan cheese
  • 1 tbsp. olive or vegetable oil
  • 1 tbsp. butter
  • Coarse ground black pepper
  • Chopped fresh chives or parsley
  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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