Sort ingredients
jhunterj
QR Code
Listen
Pdf
Pat dry scallops with a paper towel.
In a shallow bowl, toss breadcrumbs with salt. Dip scallops in crumb mixture to coat both sides. Shake off excess crumb.
In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-½ to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm.
Add chicken broth, lemon juice and garlic to same pan; bring to a boil.
Place scallops over sautéed zucchini noodles and drizzle sauce over scallops; serve immediately.