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Crumb-Topped Scallops Recipe

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A pretty crumb topping blankets this nice seafood entree from Kathy Brodin of Wauwautosa, Wisconsin. "I won't make scallops any other way," she notes.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings

Ingredients

  • 1/4 cup dry bread crumbs
  • 1 tablespoon butter, melted
  • 1 to 2 teaspoons dried parsley flakes
  • 1 pound sea scallops
  • 6 fresh mushrooms, quartered
  • 1 tablespoon white wine or chicken broth
  • 1-1/2 teaspoons lemon juice
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon seasoned salt
  • 1/8 teaspoon pepper
  • Lemon wedges, optional

Nutritional Facts

1 serving (prepared with margarine and low-sodium broth) equals 162 calories, 4 g fat (0 saturated fat), 38 mg cholesterol, 321 mg sodium, 10 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Directions

  1. In a small bowl, combine bread crumbs, butter and parsley; set aside. Place scallops and mushrooms in a 9-in. microwave-safe pie plate. Combine wine or broth, lemon juice and seasonings; pour over scallop mixture.
  2. Cover and microwave at 50% power for 1-1/2 minutes; drain. Sprinkle with crumb mixture. Cover and microwave at 50% power 3-1/2 minutes longer or until scallops are opaque, stirring once. Serve with lemon if desired. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Crumb-Topped Scallops in Quick Cooking December 2000, p43

Nutritional Facts

1 serving (prepared with margarine and low-sodium broth) equals 162 calories, 4 g fat (0 saturated fat), 38 mg cholesterol, 321 mg sodium, 10 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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