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

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Instructions

1. Combine the bread crumbs, Parmesan cheese, and blackened seasoning in a large, resealable plastic bag.
2. Dip the scallops into a bowl of heavy cream to coat.
3. Place the scallops one at a time into the plastic bag; shake to coat with the seasoning mixture.
4. Place the breaded scallop on a plate and repeat with the remaining scallops.
5. Melt the butter in a large skillet over medium high heat.
6. Pan fry the scallops until golden brown, about 2 minutes on each side.