Scallops With Garlic Bread Crumbs Weight Watchers Food

GRILLED GARLIC PARMESAN CRUSTED SCALLOPS

Steps:

• Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
• Pour olive oil into a shallow bowl.
• Rinse scallops under cold water, then dip into the olive oil.
• Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
• Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Brush the scallops lightly with more olive oil.
• Grill on the preheated grill until golden brown on both sides, about 5 minutes.

EASY GARLIC-LEMON SCALLOPS

Steps:

• Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
• Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

GG'S BAKED SCALLOPS

Steps:

• Preheat oven to 400 degrees. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
• Combine the bread crumbs, onion and garlic powder, paprika, parsley, garlic and Parmesan cheese.
• Sprinkle this mixture over the scallops.
• Bake in the oven until scallops are firm, and bread crumb mixture is lightly browned,about 15 minutes.

SCALLOPS WITH GARLIC BREAD CRUMBS-WEIGHT WATCHERS

Steps:

• Spray the rack of a broiler pan with nonstick spray and preheat the broiler.
• Combine all ingredients except scallops in a large bowl then add the scallops and toss to cover.
• Place the scallops on the broiler rack in a single layer and lightly spray with nonstick spray. Broil 4 inches from the heat until golden brown, about 4 min., (do NOT turn).

BAKED SCALLOPS

Steps:

• Preheat the oven to 400°F and lightly spray an 8 x 10-inch oval baking dish or 2-quart gratin dish with olive oil or nonstick cooking spray.
• Pat the scallops dry then spritz them with a little oil, season with 1/8 teaspoon salt.
• In a small bowl combine the panko, Parmesan, parsley, oregano, 1/8 teaspoon salt and black pepper, to taste.
• Arrange the scallops in a single layer in the prepared dish. Top with the crumb mixture.
• Whisk half of the lemon juice, melted butter, and white wine together and pour over the scallops.
• Bake for 15 minutes, or until the scallops are opaque.
• Set the oven to broil on high and broil second rack from the top until the topping is golden, about 2 to 3 minutes.
• Squeeze the remaining lemon over the scallops and eat right away.

BAKED SCALLOPS WITH HERBED CRUMB TOPPING

Steps:

• Preheat the oven to 450ºF. In a large skillet heat the butter over medium-high heat. Add the celery and onion, and sauté until the onion starts to brown, about 4 minutes. Remove from the heat and add the thyme, salt, pepper, bread crumbs, crumbs and parsley. Toss to combine. Arrange the scallops in a single layer in a lightly greased shallow baking pan. Spoon the crumb mixture over the top. Bake at 450ºF for 15 to 20 minutes or until the scallops are done. If the crumbs start to get too brown, cover loosely with foil. Serve with lemon wedges. Serves 5 to 6.