The naturally sweet and succulent taste of scallops requires a minimum of added ingredients. Scallops cook very quickly, so be careful not to overdo or they'll become rubbery. Sea scallops are better suited for broiling than the smaller bay scallops. If you decide to use bay scallops, saute them over medium heat in a large nonstick pan sprayed with vegetable cooking instead of broiling them; they'll cook in just a minute or two. sea scallops or bay scallops, seasoned bread crumbs, lemon juice, fresh lemon wedges cvt

Ingredients

12	oz cooked sea scallops or bay scallops, net from 1 lb fresh
1/3	cup seasoned bread crumbs
2	tbsp lemon juice, fresh
4	wedges lemon (1/2 small)

Directions

1. Preheat the broiler. Prepare the broiler pan with nonstick pan spray.
   
   
2. Roll the scallops lightly in bread crumbs; place on the prepared pan. Drizzle lemon juice and olive oil over the scallops.
   
   
3. Broil about 2 minutes on each side. Serve immediately with lemon wedges and 1 tablespoon light tartar sauce per serving, if desired.
   
   
4. See recipe 57209 for homemade, reduced-fat Tartar Sauce.
   
   

Categories

Citrus, Seafood, Main Dish, American, Broil, Stir Fry, Sugar-Free

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Very low in saturated fat Very low in sugar High in magnesium High in phosphorus Very high in selenium High in vitamin B12 High in vitamin C

Bad points High in sodium