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Nutrition Facts
Serving Size 1 (205g) Recipe makes 4 servings
Calories 191
Calories from Fat 41		(21%)
Amount Per Serving		%DV
	Total Fat 4.6g	7%
	Saturated Fat 2.2g	10%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 65mg		21%
Sodium 335mg		13%
Potassium 564mg		16%
Total Carbohydrate 6.1g		2%
	Dietary Fiber 0.2g	0%
	Sugars 0.1g
Protein 29.5g		58%
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Valentine's Day

TWeddi

Parmesan Crusted Broiled Scallops

Recipe #16855 | 20 min | 10 min prep | add private note

⁽³⁴⁾ RATE IT NOW Print Recipe

By: Derf
Jan 6, 2002

Crusty scallops--excellent! From Cooking Light.

SERVES 4 (change servings and units)

Ingredients

1/3 cup finely crushed onion flavoured melba toast, about 9
1 tablespoon grated parmesan cheese
1 tablespoon minced fresh parsley
1/4 teaspoon paprika
1 1/2 lbs sea scallops
1 tablespoon butter, melted
lemon wedge

Directions

1
Place the broiler pan on the second rack position to keep the scallops from burning.
2
Combine the first 4 ingredients and 1/4 teaspoon black pepper in a large ziploc plastic bag.
3
Brush scallops with butter.
4
Add scallops to bag, seal and shake to coat.
5
Place scallops on a broiler pan coated with cooking spray.
6
Broil 10 minutes or until done.
7
Serve with lemon wedges.

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Featured Reviews for This Recipe

From: NYCookfor3

On Oct 8, 2009

Easy and light - just what we need to have a healthy, somewhat fancy meal on busy nights. We just use garlic and herb breadcrumbs with the parmesan and dried parsley, and they still turned out great!

1 person found this review helpful

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From: Dawnab

On Sep 21, 2009

This recipe was a lifesaver, I was going to grill scallops and shrimp but the burner on my grill went out. These came out great, cook time is right on, and dinner was saved, Thanks Derf!

1 person found this review helpful

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From: Hey Jude

On Apr 1, 2005

My Mom, husband and I loved this! I didn't have melba toast so crushed up some Trader Joe's Italian crostini and it was perfect for the crust....I also doubled the crusty ingredients, as well as the butter. I found it easier to put the scallops in a plastic bag, pour the butter over them and shake them around, rather than brush the butter on them. This is SO quick and easy, as well as delicious, so I'm sure I'll be making this again. Thanks Derf, this one's a keeper!

13 people found this review helpful

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From: Miss Annie

On Mar 6, 2006

This is a lovely way to fix sea scallops. I followed your directions, only using Italian seasoned breadcrumbs instead of the Melba toast. The scallps were broiled perfectly, while the breading was a lovely , crispy brown. I used olive oil spray for the pan. We all enjoyed this recipe very much. Thanks so much for another wonderful recipe.

12 people found this review helpful

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Read all 35 reviews