Lemon & Herb Crusted Scallops
1 ¼ lb. sea scallops – patted dry
One cup crushed saltine crackers
2 tablespoons finely chopped fresh parsley
1 ½ teaspoons lemon & herb seasoning
½ teaspoon salt
¼ teaspoon cayenne pepper
2 tablespoons Dijon mustard
2 tablespoons olive oil
Combine crushed crackers with parsley, herb seasoning, salt and cayenne pepper. Put in a plastic bag and shake.
Place scallops and mustard in a separate bag. Squish around to coat scallops with mustard. Add the cracker mixture to the scallops and mustard, seal the bag and shake to coat the scallops evenly.
Heat the olive oil in a large skillet. Place the coated scallops in the skillet and cook in an open skillet over high heat until golden brown on the outside and slightly firm on the inside – about 3 minutes per side.
Serve with garlic bread from the bakery and your favorite side dish.