Parmesan-Crusted Broiled Scallops
Give scallops a flavorful coating with a parmesan crust. Place the broiler pan on the second rack position to keep the scallops from burning.
Recipe by Cooking Light January 1997
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05/29/2014
I liked these a lot- they were simple and quick. I didn't have melba toasts so I crushed up croutons instead. I also used frozen (and thawed) bay scallops and they came out fine!
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03/18/2013
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06/25/2011
Why everyone hasn't tried this recipe escapes me. We did swap out the melba toasts for organic bread crumbs and used organic butter. This was served with a chopped veggie salad with lemon vinaigrette and organic rice blend with toasted pine nuts, green onions and parsley. We both said "we could eat this again tomorrow"..'Nuff said. Eat this!
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07/07/2010
I loved this. Tasty and easy. I used butter instead of margerine, added garlic, and served it over a bed of arugula with a garlic-lime dressing.
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