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Add a photoServings: 2
Ingredients
- 6 lrg scallops
- 50 gm butter
- 3 Tbsp. extra virgin extra virgin olive oil
- 50 gm fresh white breadcrumbs
- 1 x plump clove of garlic squashed flat
- 2 Tbsp. minced flat leaf parsley
- Â Â lemon to serve
Directions
- Remove the orange beak of coral from each scallop.
- It takes less time to cook so is best added later.
- Slice each scallop in half.
- Hot half the butter and oil in a frying or possibly saute/fry pan.
- When it sizzles add in the breadcrumbs cook for 4 to 5 min over a moderate heat until they are golden brown stirring so which they don't burn.
- In a second pan hot the remaining butter and add in the garlic.
- Cook over a moderate heat for a minute and then scoop out the garlic and add in the scallop slices.
- Fry quickly for 30 seconds no longer on each side.
- Any longer and they will toughen. Almost as soon as you have turned them add in the corals and tip the golden brown breadcrumbs from their pan into the scallops.
- Add in the parsley and serve.
- Nothing complements a scallop likegolden buttery breadcrumbs fresh onesrather than those ghastly day gloorange things you find in packets.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 2 servings | |
| Calories 542 | |
| Calories from Fat 376 | 69% |
| Total Fat 42.61g | 53% |
| Saturated Fat 16.02g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 475mg | 20% |
| Potassium 386mg | 11% |
| Total Carbs 21.79g | 6% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.98g | 1% |
| Protein 18.93g | 30% |
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