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10 minutes
20 minutes
- 16 large sea scallops (about 1 1/2 lb)
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive or vegetable oil
- 1 tablespoon butter
- Coarse ground black pepper
- Chopped fresh chives or parsley
- Dry the scallops thoroughly using paper towels. Place the cheese in a shallow dish or a resealable food-storage plastic bag. Coat the scallops evenly with the cheese and discard any excess cheese.
- In a large nonstick skillet, heat a mixture of oil and butter over medium-high heat. Cook scallops in batches for 3 to 6 minutes, flipping once, until they are beautifully golden brown on the outside and perfectly white and opaque on the inside. Finish by sprinkling with freshly ground black pepper and chopped chives.
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