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Crumb-Topped Scallops

 Crumb-Topped Scallops
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.
4 ServingsPrep/Total Time: 15 min.

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

Directions

  • 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.
  • 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.
Nutritional Facts: 1 serving (prepared with margarine and low-sodium broth) equals 162 calories,

2 of 2

Crumb-Topped Scallops (continued)

Nutritional Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.