Pan Seared Parmesan Scallops

Pan Seared Parmesan Scallops
This gluten free and fodmap friendly recipe serves 4. One serving contains 105 calories, 5g of protein, and 10g of fat. Not If you have vegetable oil, chives, parmesan cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

1
Pat scallops dry with paper towels.
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2
Place cheese n shallow dish or resealable food-storage plastic bag. Coat scallops with cheese. Discard any remaining cheese.
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3
Heat oil and butter in 12-inch nonstick skillet over medium-high heat. Cook half of scallops at a time in oil 3 to 6 minutes, turning once, until golden brown on outside and white and opaque inside.
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4
Sprinkle with pepper and chives.
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Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops can be paired with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.
Chateau Ste. Michelle Indian Wells Chardonnay Wine
Chateau Ste. Michelle Indian Wells Chardonnay Wine
"Our Indian Wells Chardonnay delivers an appealing tropical fruit character typical of warm sites like the Wahluke Slope. I like this Chardonnay's ripe pineapple and butterscotch flavors and rich, creamy texture. Try it with Scallops, scampi or pasta with rich sauces." - Bob Bertheau
DifficultyNormal
Ready In20 m.
Servings4
Health Score5
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