Pan Seared Scallops

By á-30

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.

Ingredients

• 1 lb sea scallops
• 1/2 cup seasoned bread crumbs (approximately)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 lemon
• freshly grated romano cheese

Preparation

Step 1

1 Roll scallops in bread crumbs.
2 Put olive oil and butter in a large skillet; stir and heat until hot.
3 Add scallops, turning once, until browned on both sides (3-4 minutes); remove from heat.
4 Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese.
5 Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.