Parsleyed Scallops

Course : Seafoods
Serves: 4
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1 1/4 pounds sea scallops
3 tablespoons seasoned bread crumbs
1 tablespoon chopped fresh parsley
1 teaspoon grated lemon rind
1 teaspoon oil
1 tablespoon butter -- melted with 1 tsp. lemon juice
2 medium tomatoes -- sliced 1/2 inch thick
1/2 teaspoon salt
2 tablespoons grated parmesan cheese
1/2 teaspoon coarse black pepper
2 bunches parsley sprigs -- for garnish

Preparation / Directions:

Heat broiler. Toss scallops, crumbs, parsley, rind and oil in bowl until scallops are well coated. Place scallops on large greased baking sheet. Broil 4 inches from heat until golden brown, about 4 minutes. Do not turn. Transfer to serving plates. Drizzle with melted butter. Place tomatoes on same baking sheet. Sprinkle with salt, Parmesan cheese and pepper. Broil 4 inches from heat until golden and bubbly, about 3 minutes. Serve with scallops. Garnish with parsley sprigs.

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