Lemon parsley broiled scallops
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh sea scallops |
| 2 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Water |
| 2 | teaspoons | Minced fresh parsley |
| 1 | teaspoon | Grated lemon rind |
| ½ | teaspoon | Freshly ground pepper |
| 2 | Cloves garlic, minced | |
Directions
Place scallops in a shallow 2-½-quart baking dish. Combine lemon juice and remaining ingredients; stir well. Pour over scallops; cover and marinate in refrigerator 10 minutes.
Broil 5-½ inches from heat 6 minutes; stir well. Broil an additional 6 minutes or until scallops are done. Yield: 4 servings (serving size: 3 ounces scallops).
Per serving: 134 Calories; 4g Fat (29% calories from fat); 19g Protein; 4g Carbohydrate; 37mg Cholesterol; 184mg Sodium Recipe by: Cooking Light, May/June 1992, page 110 Posted to MC-Recipe Digest V1 #424 by igor@... on Jan 28, 1997.