Parsleyed scallops
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Sea scallops |
| 3 | tablespoons | Seasoned bread crumbs |
| 1 | tablespoon | Chopped fresh parsley |
| 1 | teaspoon | Grated lemon rind |
| 1 | teaspoon | Oil |
| 1 | tablespoon | Butter; melted w/ 1 tsp. lemon juice |
| 2 | Tomatoes; sliced 1/2\" thick | |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Grated Parmesan cheese |
| ½ | teaspoon | Coarse black pepper |
| Parsley sprigs; for garnish | ||
Directions
Heat broiler. Toss scallops, crumbs, parsley, rind and oil in bowl until scallops are well coated. Place scallops on large greased baking sheet.
Broil 4 inches from heat until golden brown, about 4 minutes. Do not turn.
Transfer to serving plates. Drizzle with melted butter.
Place tomatoes on same baking sheet. Sprinkle with salt, Parmesan cheese and pepper. Broil 4 inches from heat until golden and bubbly, about 3 minutes. Serve with scallops. Garnish with parsley sprigs.
Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #685 by L979@... on Jul 21, 1997