Parmesan Scallops

Parmesan Scallops

19
Sue 1

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

20 m servings 483 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 29.9 g
  • 46%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 500 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

19
  1. 27 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 scal...

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...

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 wee...

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 ...

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 ...

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 scal...

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...

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 add...

Fabulous and easy too! I did add some Old Bay too.