Garlic & Parmesan Crusted Scallops are a wonderful way to prepare scallops.  They are flavorful, perfectly seared, and pair well with many entrees.  These are great on a bed of rice or served over pasta.  Our preference is to enjoy them as is so we can savor each bite.  We then add a side of broccoli or asparagus for a little crunch.  If you are a garlic lover, you’ll love that aspect of this dish.  The garlic provides this great aroma and infuses each scallop while it cooks.  You might not have the best breath after eating but your tummy will sure be happy 😊

The recipe can be found here.

Start by heating olive oil in a large skillet over medium heat.  Once hot, add the garlic and cook for 2-3 minutes.

Add the red wine (optional), soy sauce, brown sugar, and parsley.  Stir to combine and heat for about 1 minute.

Rinse the scallops.  Coat the top and bottom with parmesan cheese.  I used shredded parmesan cheese but grated would also work well.  If you are using small scallops, I recommend using grated because it will stick to the scallops a little better.  We used small scallops and I noticed the shredded didn’t quite stay in place.  You should be able to use either shredded or grated for large scallops.  It’s all trial and error!

Place the scallops in the skillet and season with black pepper.  Cook on each side for about 4-5 minutes or until opaque in color and cooked through.  Be careful to not overcook the scallops or they will be very dry and rubbery in texture.

Add additional parmesan cheese when you flip the scallops, if needed.  Let’s be honest, it needs it 😊  The cheese gets a little melty and crispy and adds some great texture to the dish once served.

Serve warm with a side of steamed veggies, rice, or pasta.  And (obviously) sprinkle more parmesan cheese on top before serving.  Enjoy!

The recipe can be found here.

The scallops just about melt in your mouth and every bite is heavenly!

Happy Cooking!

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