Lemon parsley scallops
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Scallops; fresh, sea |
| 2 | tablespoons | Lemon juice; fresh |
| 1 | tablespoon | Olive oil |
| 2 | teaspoons | Parsley; fresh, minced |
| 1 | tablespoon | Water |
| 1 | teaspoon | Lemon rind; grated |
| ½ | teaspoon | Pepper; black, fresh ground |
| 2 | cloves | Garlic |
| Fresh parsley sprigs (opt.) | ||
| 135 Calories | ||
| 19.2g Protein | ||
| 4.1g Carbohydrates | ||
| 4.2g Fat | ||
| 37mg Cholesterol | ||
| 183mg Sodium | ||
Directions
NUTRIENTS PER SERVING
Rinse scallops thoroughly under running water; drain. Place scallops in a shallow 2½ quart baking dish. Combine lemon juice and next 6 ingredients; stir well. Pour lemon juice mixture over scallops; cover and marinate in refrigerator for 10 minutes.
Broil scallops in baking dish, 5 ½ inches from heat, for 6 minutes; stir well. Broil an additional 6 minutes or until scallops are done. Garnish with fresh parsley sprigs, if desired.
Source: Safeway's Nutrition Awareness Program from Cooking Light Magazine Submitted By DAVID KNIGHT On 05-22-95
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