Ingredients
- 2 cups Italian-seasoned bread crumbs
- 1 cup finely grated Parmesan cheese
- 2 tablespoons blackening seasoning (such as Chef Paul Prudhomme’s Blackened Redfish Magic)
- 2 pounds sea scallops
- 1 cup heavy cream
- 3/4 cup butter
Directions
Combine the bread crumbs, Parmesan cheese, and blackened seasoning in a large, resealable plastic bag.
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Dip the scallops into a bowl of heavy cream to coat.
Place the scallops one at a time into the plastic bag; shake to coat with the seasoning mixture.
Place the breaded scallop on a plate and repeat with the remaining scallops.
Melt the butter in a large skillet over medium high heat.
Pan fry the scallops until golden brown, about 2 minutes on each side.
