Fried Parmesan Scallops

    20 minutes

    If you can get fresh sea scallops this recipe is quick, easy and mouthwatering. Simple seafood at its best!

    27 people made this

    Serves: 2 

    • 1/2 cup salada crumbs
    • 1/4 cup finely grated Parmesan cheese
    • 250g fresh sea scallops
    • 1/4 cup (65ml) light cream
    • 3 tablespoons butter

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Combine the salada crumbs and Parmesan cheese in a sealable plastic bag. Shake bag to mix well.
    2. Place scallops in a small bowl and pour cream over. Stir to fully coat scallops.
    3. One at a time, drop the cream coated scallops into the salada crumb mixture. Gently press scallop into the crumbs to coat and shake off any excess. Place the breaded scallops onto a plate while breading the rest; do not stack.
    4. Heat the butter in a large frypan over medium-high heat. When butter is hot and frothy add the scallops, being careful not to crowd the pan. Cook scallops, covered, until crispy on the outside and just cooked through on the inside, about 2 minutes per side. Cook in 2 batches if necessary. Serve immediately.

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    Reviews in English (28)


    I noticed that people are having trouble making the breading stay on, I made these again just 2 nights ago and they turned out perfect as always. You need to use really fine grated parmesan, it has to be powdery and what I do is I really press the breading onto them. The breading shouldn't fall off and you need quite a bit of butter because the breading absorbs most of the butter and when you turn the scallops over the pan will get too dry if there's not enough butter.  -  18 Mar 2009  (Review from Allrecipes USA and Canada)


    This was quick and delicious. We used italian bread crumbs and egg to make it stick better instead of cream and crackers.  -  02 Jul 2010  (Review from Allrecipes USA and Canada)


    I also added some Old Bay, but instead of light cream, I let them soak in plain milk for about 2-3 minutes, and the crust stayed on completely. I also finished them with a dried little dill weed. FANTASTIC, I too will make these often.  -  30 Sep 2010  (Review from Allrecipes USA and Canada)