Scallops Gremolata
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
Preparation
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.
4 servings (serving size: about 5 ounces scallops) – 4 WW POINTS
Nutritional Information
CALORIES 217(28% from fat); FAT 6.7g (sat 0.8g,mono 3.8g,poly 0.9g); PROTEIN 29.3g; CHOLESTEROL 56mg; CALCIUM 60mg; SODIUM 557mg; FIBER 0.6g; IRON 1mg; CARBOHYDRATE 8.5g
1 comment:
I've made this a few times, but last week I came up with a twist. As a fan of the breadcrumbs that stick to the pan, I decided to deglazing was in order. The result was a delicious sauce. Simply add a little white wine (I used cooking wine) and lemon juice to scrape up the browned bits, add the parsley and remaining ingredients, drizzle over the scallops and enjoy!
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