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Crumb-Topped Scallops

By: Kathy Brodin

"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."

Rate/Review | Read Reviews (6)

348 Saves

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/4 cup dry bread crumbs
1 tablespoon butter, melted
1 teaspoon 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

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 2 minutes; drain. Sprinkle with crumb mixture. Cover and microwave at 50% power 4-1/2 minutes longer or until scallops are opaque, stirring once. Serve with lemon if desired.

Footnotes

This recipe was tested with an 850-watt microwave.
Nutritional Analysis: One 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 very lean meat, 1/2 starch.