Ingredients
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1 cup Italian-season bread crumbs, or more to taste
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salt and ground black pepper to taste
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1 egg
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½ cup bay scallops, or more to taste
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2 tablespoons butter
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1 tablespoon olive oil
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1 ½ teaspoons lemon juice
Directions
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Mix bread crumbs, salt, and pepper in a resealable plastic bag.
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Whisk egg lightly in a bowl. Dip scallops in egg; place in the bread crumb mixture in the bag. Seal bag and shake until scallops are coated with bread crumbs.
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Bring butter, olive oil, and lemon juice to a simmer in a skillet over medium-high heat. Add breaded scallops; cook, shaking skillet occasionally, until browned, 6 to 7 minutes.
Cook’s Note
You can use plain bread crumbs if preferred.
I use bay scallops, but sea scallops would also be good.
Editor's Note:
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
Nutrition Facts (per serving)
487 | Calories |
24g | Fat |
43g | Carbs |
25g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 487 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 9g | 45% |
Cholesterol 146mg | 49% |
Sodium 1213mg | 53% |
Total Carbohydrate 43g | 16% |
Dietary Fiber 2g | 7% |
Total Sugars 2g | |
Protein 25g | 50% |
Vitamin C 2mg | 2% |
Calcium 116mg | 9% |
Iron 5mg | 26% |
Potassium 263mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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