SKILLET SEA SCALLOPS
½ C Dry bread crumbs
½ tsp Salt
2 Tbsp Butter
1 Tbsp Olive oil
¼ C White wine or reduced sodium chicken broth
2 Tbsp Lemon juice
1 Garlic clove, minced
1 tsp Fresh parsley, minced
In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere.
In a skillet, heat butter and oil over medium-high heat. Add scallops; cook 1½-2 minutes on each side or until firm. Remove from pan; keep warm.
Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle sauce over scallops; serve immediately.