Home cooks often overlook succulent sea scallops. In fact, they couldn’t be easier to prepare – or more elegant to serve.
Marinade
- ½ cup dry white wine or dry vermouth
- 1 tbsp olive oil
- 1 clove garlic, minced
- 2 tbsp chopped fresh Italian parsley
Topping
- ½ cup fresh breadcrumbs
- 1 tsp olive oil
How to Make It
- Rinse scallops and pat dry with paper towel. If desired, cut scallops in half.
- Place the scallops in a 9-by-13 inch baking dish.
- In a small bowl, combine the marinade ingredients. Pour the marinade over the scallops. Cover and refrigerate for 1 hour.
- When ready to cook, preheat broiler. Remove scallops from marinade and arrange in a shallow ovenproof dish with sides.
- Broil the scallops for 3 minutes. Remove from broiler, turn, and sprinkle with the breadcrumbs. Return to oven and broil for 3 more minutes.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 125 kcal Calories from Fat: 18 kcal |
|
% Daily Value*
|
| Total Fat 2 g 6% |
Trans Fat 0.0 g |
Cholesterol 37 mg 12% |
Sodium 221 mg 4% |
carbohydrates 6 g 5% |
Protein 19 g 38% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |