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Scallops Gremolata

Yield 4 servings (serving size: about 5 ounces scallops)

Ingredients

  • 1 1/2 tablespoons olive oil
  • Cooking spray
  • 3 tablespoons Italian-seasoned breadcrumbs
  • 1 1/2 pounds sea scallops
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon grated lemon rind
  • 3/4 teaspoon bottled minced garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Nutrition Information

  • calories 217
  • caloriesfromfat 28 %
  • fat 6.7 g
  • satfat 0.8 g
  • monofat 3.8 g
  • polyfat 0.9 g
  • protein 29.3 g
  • carbohydrate 8.5 g
  • fiber 0.6 g
  • cholesterol 56 mg
  • iron 1 mg
  • sodium 557 mg
  • calcium 60 mg

How to Make It

  1. Heat oil in large nonstick skillet coated with cooking spray over medium-high heat. Place breadcrumbs in large zip-top plastic bag; add scallops. Seal bag; shake to coat. Add scallops to pan; cook 4 minutes. Turn scallops; cook 3 minutes or until done. Remove from heat. Add parsley and remaining ingredients; stir gently to coat.