Parmesan Scallops

How to cook Parmesan Scallops

Ingredients: 1/2 cup cracker crumbs 1/4 cup finely grated Parmesan cheese 1/2 pound fresh sea scallops 1/4 cup light cream 3 tablespoons butter

Directions: Combine the cracker crumbs and Parmesan cheese in a zip-top luggage. Shake bag to mix decidedly. Place scallops in a small bowl and pour cream chiefly. Stir to fully coat scallops. One at a swiftly a in timely fashion, drop the cream coated scallops into the cracker crumb salmagundi. Gently press scallop into the crumbs to coat and shake off any leftover. Place the breaded scallops onto a plate while breading the allay; do not host. Heat the butter in a large skillet over medium-high tension. When butter is hot and frothy, add the scallops, being careful not to crowd the indentation. Cook scallops, covered, until crispy on the outside and just cooked through on the innards everted, on every side 2 minutes per side. Cook in 2 batches if requisite. Serve in a wink.


Servings Per Formula: 2

Amount Per Serving

Calories: 483

Total Fat: 29.9g Cholesterol: 110mg Sodium: 500mg Total Carbs: 27.3g Dietary Fiber: 0.7g Protein: 25.5g

Prepare time:10 Min

Cook time:10 Min

Ready in:20 Min

Serving through despite:2 peoples

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