Pan Seared Scallops

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Very simple preparation that preserves the delicate, sweet flavor of the scallops. I didn't have romano on hand, so i used parmigiano-reggiano and just grated it directly over the scallops in the skillet.

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Steps

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Roll scallops in bread crumbs.

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Put olive oil and butter in a large skillet.

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Stir and heat until hot.

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Add scallops , turning once , until browned on both sides.

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Remove from heat.

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Halve lemon and gently squeeze juice over scallops , then sprinkle with cheese.

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Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.

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Ingredients

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sea scallops, seasoned bread crumbs, olive oil, butter, lemon, romano cheese