Lemon Parsley Broiled Scallops |
Course : Seafoods
Source: Cooking Light, May/June 1992, page 110
Serves: 4 |
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Ingredients:
1 pound fresh sea scallops |
2 tablespoons fresh lemon juice |
1 tablespoon olive oil |
1 tablespoon water |
2 teaspoons minced fresh parsley |
1 teaspoon grated lemon rind |
1/2 teaspoon freshly ground pepper |
2 cloves garlic -- minced |
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Preparation / Directions:
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 minutes.
Broil 5-1/2 inches from heat 6 minutes; stir well. Broil an additional 6 minutes or until scallops are done. Yield: 4 servings (serving size: 3 ounces scallops).
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