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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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2 servings

Ingredients

  • 1 large egg
  • 1/3 cup mashed potato flakes
  • 1/3 cup seasoned bread crumbs
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 sea scallops (about 3/4 pound)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1 tablespoon canola oil

Directions

  • 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.
Nutrition Facts
3 scallops: 454 calories, 23g fat (9g saturated fat), 164mg cholesterol, 1262mg sodium, 33g carbohydrate (2g sugars, 2g fiber), 28g protein.

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