Crumb-Topped Scallops

Prep/Total Time: 15 minutes

Yield: 4 servings

• 1/4 cup dry bread crumbs
• 1 tablespoon margarine, melted
• 1 to 2 teaspoons dried parsley flakes
• 1 pound sea scallops
• 6 fresh mushrooms, quartered
• 1 tablespoon white wine or reduced-sodium chicken broth
• 1 1/2 teaspoons lemon juice
• 1/4 teaspoon dried thyme
• 1/8 teaspoon garlic powder
• 1/8 teaspoon seasoned salt
• 1/8 teaspoon pepper
• Lemon wedges, optional

1. In a small bowl, combine bread crumbs, margarine and parsley; set aside. Place scallops and mushrooms in a 9-in. microwave-safe pie plate. Combine wine or broth, lemon juice and seasonings; pour over the scallop mixture.
2. Cover and microwave at 50% power for 1 1/2 minutes; drain. Sprinkle with crumb mixture. Cover and microwave at 50% power 3 1/2 minutes longer or until scallops are opaque, stirring once. Serve with lemon if desired.

Nutrition: (prepared with reduced-sodium broth) 162 calories, 4 g fat, 0 g saturated fat, 38 mg cholesterol, 321 mg sodium, 10 g carbohydrate, 1 g fiber, 21 g protein.

Comments: It was okay, but not the best scallops I’ve had. I’m the only one that ate them. Everybody else spit them out after one bite. Really quick to make. I’m not sure I like my scallops microwaved. I’d rather have them grilled.