Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

Give scallops a flavorful coating with a parmesan crust. Place the broiler pan on the second rack position to keep the scallops from burning.

Jean Kressy
Recipe by Cooking Light January 1997

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

209 calories; calories from fat 22%; fat 5.2g; saturated fat 0.9g; mono fat 1.4g; poly fat 1.4g; protein 30.1g; carbohydrates 8.9g; fiber 0.1g; cholesterol 57mg; iron 0.9mg; sodium 390mg; calcium 61mg.
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