Breaded Sea Scallops with Lemon

One of my husbands favorite dishes is sea scallops {and I love cooking them because they are so quick and easy to prepare}. I adapted this recipe from Taste of Home's holiday recipe mag, changing it up a smidge. It turned out perfect, as I loved the scallops rolled in the bread crumbs with the lemon juice. I served these scallops over a bed of cooked spinach, I also drizzled with lemon juice as well. It was absolutely perfect.

Ingredients:

• 1 lb sea scallops, rinsed
  
• 1/2 cup italian bread crumbs
• 1/2 tsp kosher salt
• 1/4 tsp garlic powder
• 1/4 tsp pepper
• 2 Tbsp butter
• 2 Tbsp lemon juice
• 1/4 cup chicken broth
• 2 cups uncooked spinach, if desired
  

1. In a large ziploc bag, combine italian bread crumbs, kosher salt, garlic powder and pepper. Add scallops and shake well to saturate each scallop.
2. In a large skillet over medium-high heat, melt butter until bubbling. Add scallops and brown scallops, cooking on each side for 2 minutes on each side, or until opaque. Remove scallops from pan, keeping scallops warm {I make a foil tent}.
   
3. Add lemon juice and chicken broth to pan until warmed {if adding spinach, combine the spinach with lemon juice mixture and saute until soft. Serve scallops on top of a bed of spinach}.
   
4. Drizzle lemon juice mixture over sea scallops and serve immediately.

Enjoy!