Ingredients
1/2 cup dry bread crumbs1/2 teaspoon salt1 pound sea scallops2 tablespoons butter1 tablespoon olive oil1/4 cup white wine or reduced-sodium chicken broth2 tablespoons lemon juice1 garlic clove, minced1 teaspoon minced fresh parsley
Preparation
In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere.
In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm.
Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle over scallops; serve immediately.
