Skip to Content
Menu

Pan Seared Parmesan Scallops

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Apr 12, 2016
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Tender pan-seared scallops are simple to make and delightful to eat. These scallops only require five ingredients, and are best served with a side of your choosing (we love risotto, pasta, or grilled asparagus to name a few).

Pan Seared Parmesan Scallops

  • Prep Time 10 min
  • Total 20 min
  • Servings 4
  • Ingredients 6
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 16 large sea scallops (about 1 1/2 lb)
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon olive or vegetable oil
  • 1 tablespoon butter
  • Coarse ground black pepper
  • Chopped fresh chives or parsley

Instructions

  • Step 
    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.
  • Step 
    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.

Nutrition

170 Calories
11g Total Fat
19g Protein
0g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
410mg
17%
Potassium
300mg
9%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
19g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved