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Number of Servings: 4
Serving Size: 1/4 of scallops plus 1 tablespoon of tartar sauce
The naturally sweet and succulent taste of scallops requires a minimum of added ingredients. Scallops cook very quickly, so be careful not to overdo or they'll become rubbery.
Sea scallops are better suited for broiling than the smaller bay scallops. If you decide to use bay scallops, sauté them over medium heat in a large nonstick pan sprayed with vegetable cooking instead of broiling them; they'll cook in just a minute or two.
|seasoned bread crumbs||0.33 cup|
|lemon juice, fresh||2 Tbsp|
|olive oil||1 Tbsp|
|lemon, cut into wedges||0.50 ea|
|light tartar sauce||0.25 cup|
Preheat the broiler. Prepare the broiler pan with nonstick pan spray.2:
Roll the scallops lightly in bread crumbs; place on the prepared pan. Drizzle lemon juice and olive oil over the scallops.3:
Broil about 2 minutes on each side. Serve immediately with lemon wedges, and light tartar sauce (if desired).
|Calories from Fat 40|
|Total Fat 4g|
|Saturated Fat 1g|
|Dietary Fiber 0g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 1/2 Starch2 Meat Very Lean1/2 Fat, monounsaturated|
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