Scallops Supreme
Delicate seared scallops coated in seasoned bread crumbs, sautéed with garlic butter, then flambéed with sherry for a rich, flavorful seafood dish perfect for special occasions.
Ingredients
Instructions
- Coat the scallops with seasoned bread crumbs mixed with 2 tablespoons of flour, salt, and pepper.
- Mix butter with 4 cloves of pressed garlic and 4 tablespoons of olive oil to make garlic butter.
- Put the butter mixture in a frying pan and heat until hot.
- Fry the scallops for 4 minutes on each side until browned.
- Add 1 1/2 shots of sherry into the pan.
- Cook for a few minutes until the sherry reduces slightly.
- Serve immediately.
Tips & Substitutions
For optimal flavor, consider adding a splash of lemon juice to the scallops before coating them. If you don't have seasoned bread crumbs, you can use regular bread crumbs mixed with Italian seasoning. To enhance the garlic flavor, use roasted garlic in the butter mixture. This dish pairs well with a side of steamed asparagus or a light salad to balance the richness. Explore more seafood recipes for variety.
Serving Suggestions
Serve the scallops supreme hot, garnished with fresh parsley or lemon wedges for a pop of color. This dish pairs beautifully with garlic mashed potatoes or a crisp green salad. A glass of chilled white wine complements the flavors perfectly, making it an ideal choice for a special dinner or elegant gathering.
Storage & Reheating
Store any leftover scallops in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet over low heat to prevent them from becoming rubbery. You can also add a little butter or olive oil while reheating to maintain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops Supreme contains roughly 178 calories, with 1g protein, 6g carbohydrates, and 17g fat.
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 in the refrigerator before cooking. Pat them dry with paper towels to ensure a good sear. Frozen scallops may need a minute longer in the frying pan to achieve the same golden-brown color.
What can I substitute for sherry in this recipe?
If you don't have sherry, you can substitute it with white wine or a splash of apple cider vinegar mixed with water. This will add acidity and depth to the dish, similar to sherry. Just be mindful of the flavor balance and adjust the seasoning accordingly.
How do I know when the scallops are cooked properly?
Scallops are perfectly cooked when they are opaque and firm to the touch. They should have a golden-brown crust on the outside and be slightly translucent in the center. Overcooking can lead to a rubbery texture, so keep an eye on them while frying.
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).