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Broiled Scallops Recipe

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“As empty nesters, my husband and I have found these scallops are perfect for two,” Susan Coryell confirms from Huddleston, Virginia. “There are never any leftovers.”

This recipe is:

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2 Servings
Prep/Total Time: 25 min.

Ingredients

2 green onions, sliced
1 garlic clove, minced
2 teaspoons Crisco® Pure Olive Oil
12 ounces sea scallops
2 teaspoons minced fresh parsley
1 teaspoon finely chopped fresh basil
1/4 cup vermouth or chicken broth
1/8 teaspoon salt
1/8 teaspoon white pepper
1/3 cup soft bread crumbs
2 teaspoons butter

Directions

In a nonstick skillet, saute onions and garlic in oil until tender. Add the scallops, parsley and basil; cook and stir over medium heat until scallops are firm and opaque. Add the vermouth or broth, salt and pepper; cook, uncovered, over medium-low heat for 1 minute.
Divide mixture evenly between two ovenproof 1-1/2-cup dishes. Sprinkle with bread crumbs; dot with butter. Broil 4-6 in. from the heat until crumbs are golden. Yield: 2 servings.

Nutritional Analysis: 1 serving equals 296 calories, 10 g fat (3 g saturated fat), 66 mg cholesterol, 506 mg sodium, 13 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 4 very lean meat, 2 fat, 1/2 starch.

Broiled Scallops published in Light & Tasty October 2005, p13

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