Home Page
Cooking Tips
Healthy Cooking
Menu Favorites
Thom's Chili Bowl
Contact Us
Photo Gallery
About Us

Message Box




A Cooking Adventure with Thom

Maroon Printer Friendly Copy      

Scallops In Lemon Butter

Servings: 4



This is something I prepared for the first time a few months ago. I keep forgetting to cook this again! Iíve been craving for a seafood-based dish to make lately so I thought Iíd post this on the blog to remind myself to make it again soon. For those looking for a simple but tasty homemade meal to make for mom this weekend, hereís something you can add to your special menu.

Best of all, itís fuss-free and shouldnít take more than 15 minutes to prepare :) Iím sorry if there are no measurements but I really donít measure most of the time when it comes to cooking.



fresh/frozen scallop, thawed
coarse breadcrumbs
sunflower oil
small wedge of lemon
salt and pepper
dash of paprika
finely chopped parsley

Cooking Method

1. In a pan, combine butter and sunflower oil. Coat the scallops with breadcrumbs and fry each side, not more than 2 minutes each side over medium-high heat.
2. Sprinkle a dash of paprika while cooking.
3. When cooked, remove from heat and set aside on a dish. Using the same pan, adjust gradually with more butter to make a bit of a sauce, simmer with vermouth, and squeeze out the juice of the lemon. Add some of the parsley and turn off the heat.
4. Adjust with a sprinkling of salt and pepper and scoop the liquid over the cooked scallops.
5. Garnish with a bit more of the chopped parsley then serve immediately

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183