Prep time: 10 minutes
Total time: 15 minutes
1 lb large scallops
1/4 tsp salt
1/8 tsp pepper
1 Tbsp milk
1/4 cup all-purpose flour
3/4 cup panko (Japanese bread crumbs)
3 Tbsp canola oil Lemon wedges (optional)
Pat scallops dry. Season with salt and pepper.
Beat the egg with the milk. Arrange the flour, egg mixture, and panko in three shallow dishes. Dust each scallop lightly with the flour (shake off excess), coat with the egg, and dredge in the panko.
Heat the oil in a large nonstick skillet over medium heat until it just begins to shimmer Add the scallops and cook 2 to 3 minutes undisturbed, until golden. Turn and cook 2 minutes more, or until cooked through. Plate, and garnish with lemon wedges, if desired. Serve with prepared mashed potatoes and sautéed baby spinach.
Picky-eater pleaser: Poke a wooden skewer through each of the scallops, and present them as "lollipops" for dinner!