Recipe by Sue
"Fresh scallops breaded with crackers and Parmesan cheese are quick, easy, and mouth watering. "
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
finely grated Parmesan cheese
fresh sea scallops
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.
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.
This was quick and delicious. We used italian bread crumbs and egg to make it stick better instead of cream and crackers.
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.
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.
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 269
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make quick-and-easy seared scallops in a mild jalapeño vinaigrette.
These baked scallops are so buttery and so garlicky. Yum!
See how to make seared scallops with easy, no-cream fresh corn cream.