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Pan-Fried Scallops

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YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 ½ 680.4
POUNDS G SEA SCALLOPS
rinsed
½ 118
CUP ML BREAD CRUMBS
¼ 1.3
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
0.6
TEASPOON ML PAPRIKA
½ 118
CUP ML BUTTER
2 473
CUPS ML RICE, COOKED
¼ 59
CUP ML WHITE WINE *

Directions

Mix bread crumbs, salt, pepper and paprika.

Roll scallops thoroughly in 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 bed of rice.

Add wine to butter in skillet; Boil gently while stirring for 1 minute.

Pour over scallops.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 292g (10.3 oz)
Amount per Serving
Calories 549 43% from fat
 % Daily Value *
Total Fat 26g 41%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 151mg 50%
Sodium 862mg 36%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 4%
Sugars g
Protein 87g
Vitamin A 18% Vitamin C 0%
Calcium 24% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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