| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
All newly t, Seafood |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Sea scallops |
| 3 |
tb |
Seasoned bread crumbs |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
ts |
Grated lemon rind |
| 1 |
ts |
Oil |
| 1 |
tb |
Butter; melted w/ 1 tsp. lemon juice |
| 2 |
|
Tomatoes; sliced 1/2" thick |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Grated Parmesan cheese |
| 1/2 |
ts |
Coarse black pepper |
|
|
Parsley sprigs; for garnish |
INSTRUCTIONS
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.
Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #685 by
L979@aol.com on Jul 21, 1997
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