Large sea scallops are so fabulous to eat. They are sweet, succulent, and you know you are indulging when you eat them. At least you think you must be indulging as scallops are actually pretty low in calories and fat, and high in protein per serving which surprises many that eat them. How you prepare the scallop is what changes the dietary details you may or may not want to ignore. Sometimes I do, sometimes I do not. Scallops are what I classify as a simple, pure food. I think it is best to respect that and prepare them that way too. Why complicate an already wonderful flavor? Prepare your scallops simply and you will not regret it. Eat them simply too, not dredged in melted butter or floating in a sea of sauce. Plain old scallops, plain old good. You’ll see with your first bite!
8 – 10 large, dry-pack, sea scallops
¼ cup unseasoned bread crumbs
¼ cup toasted flax seeds, ground
½ teaspoon dill weed
½ cup milk
salt & pepper to taste
canola oil
Set scallops on paper towel for a few minutes. Turn scallops on paper towel and pat dry.
In large sauté pan pour a few tablespoons of canola oil to just barely oil the bottom of pan on medium-high heat.
Mix crumbs, ground flax seed, and dill weed in narrow, deep bowl to make breading easier.
Quickly dip each scallop, one at a time, into milk. Place in crumb mixture and cover scallop. The breading will not be heavy or thick. Place on plate until you have all scallops breaded.
Once scallops are in pan immediately reduce heat to medium and cook in sauté pan 4 minutes on each side. Do not crowd scallops. Cook half at a time if necessary depending on pan size.
Salt & pepper to taste. Garnish with and/or dill.
Leave a Reply