Scallops Gremolata

Yield: 4 servings (serving size: about 5 ounces scallops)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 217
  • Calories from fat: 28%
  • Fat: 6.7g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 29.3g
  • Carbohydrate: 8.5g
  • Fiber: 0.6g
  • Cholesterol: 56mg
  • Iron: 1mg
  • Sodium: 557mg
  • Calcium: 60mg


  • 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


  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.
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