| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish and, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh sea scallops |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Water |
| 2 |
ts |
Minced fresh parsley |
| 1 |
ts |
Grated lemon rind |
| 1/2 |
ts |
Freshly ground pepper |
| 2 |
|
Cloves garlic, minced |
INSTRUCTIONS
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).
Per serving: 134 Calories; 4g Fat (29% calories from fat); 19g Protein; 4g
Carbohydrate; 37mg Cholesterol; 184mg Sodium
Recipe by: Cooking Light, May/June 1992, page 110
Posted to MC-Recipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.
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