Friday, August 26, 2016

jim's special scallops


  • Servings: 6
  • 2 cups italian-seasoned bread crumbs
  • 1 cup finely grated parmesan cheese
  • 2 tablespoons blackening seasoning (such as chef paul prudhomme's blackened redfish magic®)
  • 2 pounds sea scallops
  • 1 cup heavy cream
  • 3/4 cup butter


    Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins

  • combine the bread crumbs, parmesan cheese, and blackened seasoning in a large, resealable plastic bag.
  • dip the scallops into a bowl of heavy cream to coat.
  • place the scallops one at a time into the plastic bag; shake to coat with the seasoning mixture.
  • place the breaded scallop on a plate and repeat with the remaining scallops.
  • melt the butter in a large skillet over medium high heat.
  • pan fry the scallops until golden brown, about 2 minutes on each side.

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