Scallops Gremolata

recipe

Yield:

4 servings (serving size: about 5 ounces scallops)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Jean Kressy,

January 2004
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