Parmesan-Crusted Broiled Scallops

Give scallops a flavorful coating with a parmesan crust. Place the broiler pan on the second rack position to keep the scallops from burning.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 209
Caloriesfromfat 22 %
Fat 5.2 g
Satfat 0.9 g
Monofat 1.4 g
Polyfat 1.4 g
Protein 30.1 g
Carbohydrate 8.9 g
Fiber 0.1 g
Cholesterol 57 mg
Iron 0.9 mg
Sodium 390 mg
Calcium 61 mg


1/3 cup finely crushed onion-flavored melba toast rounds (about 9)
1 tablespoon grated Parmesan cheese
1 tablespoon minced fresh parsley
1/4 teaspoon paprika
1/4 teaspoon pepper
1 1/2 pounds sea scallops
1 tablespoon margarine, melted
Cooking spray
Lemon wedges


Combine first 5 ingredients in a large zip-top plastic bag; set aside. Brush scallops with margarine. Add scallops to bag, and seal; shake to coat.

Place scallops on a broiler pan coated with cooking spray; broil 10 minutes or until done. Serve with lemon wedges.

Jean Kressy,

Cooking Light

January 1997
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