How to Cook Scallops Without Oil or Butter

#### Ingredients:

- 1 pound large scallops, rinsed and patted dry

- 1/4 cup white wine

- 1/4 cup panko breadcrumbs

- 1/4 cup grated Parmesan cheese

- 1/4 cup chopped fresh parsley

- 1/8 teaspoon salt

- 1/8 teaspoon black pepper

#### Instructions:

- Preheat oven to 400°F (200°C).

- Line a baking sheet with parchment paper.

- In a large bowl, combine the scallops, white wine, panko breadcrumbs, Parmesan cheese, parsley, salt, and pepper. Toss to coat.

- Spread the scallops in a single layer on the prepared baking sheet.

- Bake for 10-12 minutes, or until the scallops are cooked through and browned.

Broiled Scallops

#### Ingredients:

- 1 pound large scallops, rinsed and patted dry

- 1/4 cup soy sauce

- 1/4 cup rice vinegar

- 1/4 cup water

- 1 tablespoon brown sugar

- 1 teaspoon sesame oil

- 1/2 teaspoon minced garlic

- 1/2 teaspoon minced ginger

- 1/4 cup chopped green onions

#### Instructions:

- Preheat the broiler to high.

- In a large bowl, combine the soy sauce, rice vinegar, water, brown sugar, sesame oil, garlic, and ginger. Whisk until the brown sugar is dissolved.

- Add the scallops to the bowl and toss to coat.

- Thread the scallops onto skewers.

- Place the skewers on a broiler pan and broil for 2-3 minutes per side, or until the scallops are cooked through and browned.

- Sprinkle the scallops with green onions and serve immediately.

Pan-Seared Scallops

#### Ingredients:

- 1 pound large scallops, rinsed and patted dry

- 1 teaspoon olive oil

- 1/4 cup white wine

- 1/4 cup chicken broth

- 1/4 cup heavy cream

- 1/4 cup grated Parmesan cheese

- 1/4 cup chopped fresh parsley

- Salt and pepper to taste

#### Instructions:

- Heat the olive oil in a large skillet over medium-high heat.

- Season the scallops with salt and pepper.

- Add the scallops to the skillet and cook for 2-3 minutes per side, or until browned and cooked through.

- Add the white wine, chicken broth, heavy cream, and Parmesan cheese to the skillet.

- Bring to a simmer and cook for 5 minutes, or until the sauce has thickened.

- Stir in the parsley and serve immediately.