Description

Craving a light, elegant meal that’s bursting with fresh, oceanic flavors? The Skillet Sea Scallops recipe, a contest winner, is your answer! This dish features tender, golden-crusted sea scallops seared to perfection and drizzled with a zesty lemon-wine sauce

Ingredients

To make Skillet Sea Scallops for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this elegant dish:

Dry Bread Crumbs (½ cup): Creates a light, crispy coating for the scallops.
Salt (½ tsp): Enhances the scallops’ natural sweetness.
Sea Scallops (1 lb): Tender, sweet seafood that’s the star of the dish.
Butter (2 tbsp): Adds richness and helps form a golden crust.
Olive Oil (1 tbsp): Prevents the butter from burning and adds subtle flavor.
White Wine or Reduced-Sodium Chicken Broth (¼ cup): Forms the base of the tangy sauce.
Lemon Juice (2 tbsp): Adds bright, zesty acidity.
Garlic Clove (1, minced): Brings a warm, savory depth.
Minced Fresh Parsley (1 tsp): Adds a fresh, herbaceous finish.

Substitutions and Variations:

Scallops: Swap with large shrimp or firm fish like cod or halibut (adjust cooking time).
Bread Crumbs: Use panko, crushed crackers, or gluten-free bread crumbs for a different crunch.
White Wine/Broth: Substitute with dry vermouth, vegetable broth, or a splash of apple juice for a non-alcoholic option.
Lemon Juice: Replace with lime juice or white wine vinegar for similar acidity.
Butter: Use ghee or a plant-based butter for a dairy-free version.
Add-Ons: Stir in capers, a pinch of red pepper flakes, or a sprinkle of Parmesan for extra flavor.

Why These Ingredients Matter: The scallops provide lean protein and a delicate texture, while the lemon, wine, and parsley add bright, fresh flavors. The breadcrumb coating adds a satisfying crunch, making this a light yet luxurious meal that’s perfect for any occasion.

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Instructions

Step 1: Prep the Scallops

In a shallow bowl, toss ½ cup dry bread crumbs with ½ tsp salt.
Pat 1 lb sea scallops dry with paper towels to remove excess moisture.
Dip each scallop in the breadcrumb mixture, coating both sides and patting gently to help the coating adhere.

Tip: Dry scallops thoroughly for a crispier crust, and press lightly to ensure the crumbs stick evenly.

Step 2: Sear the Scallops

In a large skillet, heat 2 tbsp butter and 1 tbsp olive oil over medium-high heat until the butter is melted and slightly foaming.
Add the coated scallops in a single layer and cook for 1½ to 2 minutes per side until golden brown, firm, and opaque (internal temperature of 130°F–135°F for medium).
Remove the scallops to a plate and cover to keep warm.

Tip: Avoid overcrowding the skillet to ensure a good sear; cook in batches if needed. Don’t move the scallops until ready to flip for a perfect crust.

Step 3: Make the Sauce

In the same skillet, add ¼ cup white wine (or reduced-sodium chicken broth), 2 tbsp lemon juice, and 1 minced garlic clove.
Bring to a boil over medium-high heat, scraping up any browned bits from the pan.
Stir in 1 tsp minced fresh parsley and remove from heat.

Tip: Boil the sauce briefly (about 30 seconds) to meld the flavors without reducing it too much.

Step 4: Serve

Place the scallops on plates or a serving platter.
Drizzle the warm lemon-wine sauce over the scallops, ensuring each gets a bit of parsley and garlic.
Serve immediately.

Tip: Serve hot to enjoy the scallops’ tender texture and the sauce’s vibrant flavor.