Pan-Fried Scallops
Delight in tender pan-fried scallops coated with seasoned bread crumbs, served over rice with a flavorful butter and wine sauce for an elegant seafood experience.
Ingredients
Instructions
- Mix bread crumbs, salt, pepper, and paprika; roll scallops thoroughly in the bread crumb mixture.
- In a large skillet, heat butter until frothy.
- Add scallops and sauté until lightly browned.
- Gently remove scallops from skillet and arrange on a bed of cooked rice.
- Add wine to the butter in the skillet; boil gently, stirring, for 1 minute.
- Pour the sauce over the scallops and rice before serving.
Tips & Substitutions
For perfectly cooked scallops, ensure they are dry before breading. If you don't have bread crumbs, crushed crackers or panko work well as substitutes. Adjust the spices to your taste, adding garlic powder for extra flavor. Use a non-stick skillet for easier cleanup and to prevent sticking while sautéing. Keep the heat medium-high to achieve a nice sear without overcooking the scallops.
Serving Suggestions
This dish pairs beautifully with a crisp green salad or steamed asparagus for a refreshing contrast. Consider serving alongside a light white wine, such as Sauvignon Blanc. For a heartier meal, serve with a side of Country Cooking Biscuits. Garnish the scallops with fresh herbs like parsley or chives for added color and flavor.
Storage & Reheating
Store any leftover scallops and rice in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over low heat with a little butter or oil, adding a splash of water or broth to prevent drying out. Avoid microwaving, as it can make the scallops rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Pan-Fried Scallops contains roughly 424 calories, with 6g protein, 32g carbohydrates, and 31g fat. It is an excellent source of vitamin C (156% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2033mg per serving (88% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but make sure to thaw them completely and pat them dry to remove excess moisture before seasoning and breading. This will help achieve a nice crust when pan-frying.
How do I know when the scallops are cooked properly?
Scallops should be cooked until they are opaque and firm to the touch, usually about 2-3 minutes per side. Overcooking can make them tough, so keep an eye on them while sautéing.
What can I substitute for butter in this recipe?
If you're looking for a healthier option, you can substitute olive oil or ghee for the butter. Both will provide a nice flavor to the scallops while helping them brown beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).