Crispy Curry Scallops

• 1 tsp curry powder
• 2 tsp canola oil
• 1 1/2 lb large sea scallops (about 12)
• 1/2 cup panko (japanese breadcrumbs)
• 2 tsp lower-sodium soy sauce

1. Pat scallops dry with paper towels.
2. Place Panko in a shallow dish.
3. Toss scallops with soy sauce in a medium bowl; sprinkle evenly with curry powder.
4. Dredge in panko.
5. Heat oil in a large nonstick skillet over medium-heat.
6. Add scallops to pan; cook 2 to 3 minutes on each side or until browned.
7. Serve with lime wedges.

curry powder, canola oil, lower

Taken from cookpad.com/us/recipes/330261-crispy-curry-scallops (may not work)