This is my new go-to recipe. So quick and positively yummy. I use small bay scallops and drizzle a little lemon juice from one of those pretend yellow lemons (I know- take my cooking license away!) instead of lemon peel Fantastic, fast and healthy!
Scallops Gremolata
Yield: 4 servings (serving size: about 5 ounces scallops)
Recipe from
More From Cooking Light
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
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.
Scallops Gremolata Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Shellfish
- DIETARY CONSIDERATION: Low Saturated Fat
- PUBLICATION: Cooking Light
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