Parmesan Scallops Recipe - Allrecipes.com
Parmesan Scallops Recipe
  • READY IN 20 mins

Parmesan Scallops

Recipe by  

"Fresh scallops breaded with crackers and Parmesan cheese are quick, easy, and mouth watering. "

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  1. Combine the cracker crumbs and Parmesan cheese in a zip-top bag. Shake bag to mix well.
  2. Place scallops in a small bowl and pour cream over. Stir to fully coat scallops.
  3. One at a time, drop the cream coated scallops into the cracker crumb mixture. Gently press scallop into the crumbs to coat and shake off any excess. Place the breaded scallops onto a plate while breading the rest; do not stack.
  4. Heat the butter in a large skillet over medium-high heat. When butter is hot and frothy, add the scallops, being careful not to crowd the pan. Cook scallops, covered, until crispy on the outside and just cooked through on the inside, about 2 minutes per side. Cook in 2 batches if necessary. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Mar 19, 2009

I noticed that people are having trouble making the breading stay on, I made these again just 2 nights ago and they turned out perfect as always. You need to use really fine grated parmesan, it has to be powdery and what I do is I really press the breading onto them. The breading shouldn't fall off and you need quite a bit of butter because the breading absorbs most of the butter and when you turn the scallops over the pan will get too dry if there's not enough butter.

 
Most Helpful Critical Review
Jul 09, 2010

I tried the breading but used flour first, then egg and then dipped in breading, coating did not stay on the scallops. I think the flavor is good but this mixture just doesn't grab ahold of scallops.

 

27 Ratings

Jul 06, 2010

This was quick and delicious. We used italian bread crumbs and egg to make it stick better instead of cream and crackers.

 
Oct 05, 2010

I also added some Old Bay, but instead of light cream, I let them soak in plain milk for about 2-3 minutes, and the crust stayed on completely. I also finished them with a dried little dill weed. FANTASTIC, I too will make these often.

 
Feb 06, 2009

This was a tasty and really easy way to make scallops. I did put the scallops in an egg wash before I breaded them. I had hoped that the breading would stick better than being put directly on the scallops. It didn't help enough. Half of the breading came off in the pan. Also use less butter than the recipe calls for or it will be a little greasy. I will make these again but I will try something else to keep the breading on it better. Also try to get scallops that are very close in size otherwise some will be perfect and others overcooked.

 
Jul 12, 2010

These were fantastic!! I crushed the cracker crumbs to dust and I also greated my parm cheese to dust and pressed it into my scallops and my first batch I noticed the coating fell off a little so I just cooked the 2nd a little longer to a toast brown colour and the coating stayed on. Will make these weekly!

 
Jan 24, 2011

Quick and Easy! This is the first time I attempted to make scallops at home and they were delicious! I had a little trouble with the breading not completely sticking to the scallops but all-in-all...would recommend to others. Thanks for the tip about the Old Bay...it was a good addition. Will make again for sure!

 
Jan 21, 2010

The use of the light cream in lieu of something like egg/egg whites made it so the breading didn't stick as well and half of the scallops were missing the coating after cooking/flipping. In addition, a touch of salt and pepper goes a long way to finishing and rounding the flavor of this dish - that said, when I added the salt/pepper (and a small drizzle of lemon over each scallop), they tasted superb. Follow my lead and this 3-star recipe can become a 5 star.

 

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Nutrition

  • Calories
  • 483 kcal
  • 24%
  • Carbohydrates
  • 27.3 g
  • 9%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 29.9 g
  • 46%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 25.5 g
  • 51%
  • Sodium
  • 500 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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