Ingredients

The following ingredients have 2 Servings
  • 2 slices white bread
  • 1 tablespoon melted butter
  • 2 tablespoons white wine
  • 2 tablespoons olive oil
  • 8 sea scallops (I usually serve four per person, but feel free to add or subtract as you like!)
  • Salt and pepper
  • 3 tablespoons cold butter, sliced
  • Fresh lemon or lime juice, optional

Instruction

  • Preheat oven to 400.
  • Put bread slices in food processor and process until you have breadcrumbs. Mix crumbs with melted butter and white wine (don’t worry if it looks mushy) and spread in a single layer on a rimmed baking sheet. Bake until golden and crispy, about 10 minutes.
  • When crumbs are done, make scallops. Heat olive oil in a large skillet over medium high heat and season both sides of scallops with a little salt and pepper.
  • Add scallops to skillet and sear on one side for about 3 minutes. Don’t move them once they are in the pan to get a nice firm sear.
  • Turn the scallops over (tongs work best for this) and add the sliced cold butter. Stir the butter around and dribble some of it over the scallops. Do this for about 2-3 minutes until the butter turns brown.
  • Divide the scallops among warmed plates, drizzle the butter from the skillet over the top and scatter generously with breadcrumbs.