Scallops Gremolata

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Yield
4 servings (serving size: about 5 ounces scallops)
By Jean Kressy
January 2004
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 217
  • Caloriesfromfat 28%
  • Fat 6.7g
  • Satfat 0.8g
  • Monofat 3.8g
  • Polyfat 0.9g
  • Protein 29.3g
  • Carbohydrate 8.5g
  • Fiber 0.6g
  • Cholesterol 56mg
  • Iron 1mg
  • Sodium 557mg
  • Calcium 60mg

How to Make It

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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Ratings & Reviews

pgawido's Review

pgawido
November 29, 2008
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!