Breaded Sea Scallops
I never liked seafood until my husband urged me to try scallops, and now I love them. He says my breaded version is the best he's ever had. A tip I learned was to put them on a paper-towel-topped plate to soak up excess oil. —Martina Preston, Willow Grove, Pennsylvania
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 large egg
- 2 tablespoons butter
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon canola oil
- 1/3 cup mashed potato flakes
- 1/3 cup seasoned bread crumbs
- 6 sea scallops (about 3/4 pound)
- Carbohydrate 39.72964615233 g
- Cholesterol 136.626458346414 mg
- Fat 23.1573220963135 g
- Fiber 2.71809678469054 g
- Protein 10.1548158056715 g
- Saturated Fat 9.12703214255356 g
- Serving Size 1 1 servings. (101g)
- Sodium 883.061681167338 mg
- Sugar 37.0115493676395 g
- Trans Fat 1.57334042503567 g
- Calories 406 calories
In a shallow bowl, lightly beat egg. In another bowl, toss potato flakes and bread crumbs with salt and pepper. In a third bowl, toss scallops with flour to coat lightly. Dip in egg, then in potato mixture, patting to adhere., In a large skillet, heat butter and oil over medium heat. Add scallops; cook until golden brown and scallops are firm and opaque, 2-3 minutes per side.
