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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 209
  • Calories from fat: 22%
  • Fat: 5.2g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.4g
  • Protein: 30.1g
  • Carbohydrate: 8.9g
  • Fiber: 0.1g
  • Cholesterol: 57mg
  • Iron: 0.9mg
  • Sodium: 390mg
  • Calcium: 61mg


  • 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


  1. 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.
  2. Place scallops on a broiler pan coated with cooking spray; broil 10 minutes or until done. Serve with lemon wedges.
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