Lemon Parsley Broiled Scallops - Serves 4 - Cooking Light, May/June 1992

1 pound fresh sea scallops
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon water or white wine
2 teaspoons minced fresh parsley
1 teaspoon grated lemon rind
1/2 teaspoon freshly ground pepper
2 cloves garlic -- minced

Place scallops in a shallow 2-1/2-quart baking dish. Combine lemon juice and remaining ingredients; stir well. Pour over scallops; cover and marinate in refrigerator 10-20 minutes.
Broil 5-1/2 inches from heat 6 minutes; stir well. Broil an additional 6 minutes or until scallops are done. You may also cook them in a pan with butter and olive oil for 5-6 min. on each side.
Remove the scallops to a serving dish and reduce the marinade in the pan and add a tbsp or so of butter, pour over the scallops and serve.

 

Return to recipe page