March 10, 2013

Parmesan Scallops

Mmm... tasty scallops.  A friend and I were recently discussing how intimidated we were over cooking scallops, but with a recipe like this it's an easy enough process and only takes less than 10 minutes!  I came across a Betty Crocker recipe for scallops on Pinterest, and the skill level was appropriately mellow for me.  While I was a bit frustrated with the Parmesan sticking to the pan despite my efforts to shift the scallops throughout the cook time, I think that can be easily modified with more butter/oil in the pan and more frequent nudging.  Next time: the same recipe with bacon.  Muahahaha.

  • 6 large scallops
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Pepper and cut chives (optional)
  1. Pat the scallops dry on both sides with a paper towel.  Place grated cheese in a bowl.  Coat scallops with cheese and discard excess cheese.
  2. Heat oil and butter in a large pan over medium-high heat.  Cook the scallops about 3 per side, nudging during cooking time so the cheese doesn't burn to the pan.  Cook scallops until golden brown on outside and opaque inside.  Let sit a minute or two before serving.  Sprinkle with pepper and chives if desired.

No comments:

Post a Comment

You want to comment? Awesome! Have at it, rock star.