½ cup Dry Bread Crumbs
½ teaspoon salt
1 pound sea scallops
2 tablespoons butter
1 tablespoon olive oil
¼ cup white wine or reduced-sodium chicken broth
2 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon minced fresh parsley
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 large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-½ to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm.
Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle over scallops; serve immediately.
Yield: 4 servings