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Skillet Sea Scallops
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1/2 cup | dry bread crumbs |
1/2 tsp | salt |
1 lb | sea scallops |
2 Tbsp | butter |
1 Tbsp | olive oil |
1/4 cup | white wine, (or chicken broth) |
2 Tbsp | lemon juice |
1 tsp | minced fresh parsley |
1 | garlic clove, minced |
In a large resealable plastic bag, combine bread crumbs and salt.
Add scallops, a few at a time, and shake to coat.
In a large skillet over medium-high heat, brown scallops in butter and oil for 1 1/2 to 2 minutes on each side until firm and opaque.
Remove and keep warm.
Add the wine, lemon juice, parsley and garlic to the skillet; bring to a boil.
Pour over scallops and serve immediately.
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