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Potato-Crusted Scallops with Parsley-Lemon SaucePotato-Crusted Scallops with Parsley-Lemon Sauce
Potato-Crusted Scallops with Parsley-Lemon Sauce
Potato-Crusted Scallops with Parsley-Lemon Sauce
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Recipe - Gourmet Garage Corporate
Potato-CrustedScallopswithParsley-LemonSauce.jpg
Potato-Crusted Scallops with Parsley-Lemon Sauce
Prep Time15 Minutes
Servings4
Cook Time8 Minutes
Calories173
Ingredients
1/3 cup plain nonfat Greek yogurt
3 tbs fresh lemon juice
1 tbs chopped fresh parsley
1 tbs honey
1 tsp lemon zest
1/4 cup potato flakes (for instant mashed potatoes)
2 tsp fresh chopped chives plus additional for serving
12 fresh dry or frozen large sea scallops, thawed if necessary, patted dry
1 tbs olive oil
Good Cook Cookie Sheet - Large
Directions

1. Preheat oven to 550°; spray rimmed baking pan with cooking spray.

 

2. In small bowl, whisk yogurt, lemon juice, parsley, honey and zest. Makes about ½ cup.

 

3. In small bowl, stir potato flakes, chives, 1/8 teaspoon salt and ¼ teaspoon pepper. Place scallops on prepared pan; brush with oil and press potato flake-mixture on top.

 

4. Bake scallops 8 minutes or until scallops are golden brown; serve with sauce.

 

Dietitian Tip: Serve over whole wheat spaghetti and zucchini noodles for an easy, beautiful weeknight meal!

 

Nutritional Information

  • 4 g Fat
  • 1 g Saturated Fat
  • 35 mg Cholesterol
  • 645 mg Sodium
  • 14 g Carbohydrates
  • 0 g Fiber
  • 5 g Sugars
  • 4 g Added Sugars
  • 20 g Protein

15 minutes
Prep Time
8 minutes
Cook Time
4
Servings
173
Calories

Shop Ingredients

Makes 4 servings
1/3 cup plain nonfat Greek yogurt
Chobani Nonfat Plain Greek Yogurt, 5.3 oz
Chobani Nonfat Plain Greek Yogurt, 5.3 oz
$1.99$0.38/oz
3 tbs fresh lemon juice
Lemon 1 ct, 1 each
Lemon 1 ct, 1 each
$0.99
1 tbs chopped fresh parsley
Italian Parsley, 1 bunch, 1 each
Italian Parsley, 1 bunch, 1 each
$2.99
1 tbs honey
Honey In The Raw Organic Raw Unfiltered Honey, 16 oz
Honey In The Raw Organic Raw Unfiltered Honey, 16 oz
$12.99$0.81/oz
1 tsp lemon zest
Lemon 1 ct, 1 each
Lemon 1 ct, 1 each
$0.99
1/4 cup potato flakes (for instant mashed potatoes)
Bob Evans Farm-Fresh Goodness Garlic Mashed Potatoes, 24 oz
Bob Evans Farm-Fresh Goodness Garlic Mashed Potatoes, 24 oz
$4.99$0.21/oz
2 tsp fresh chopped chives plus additional for serving
Wholesome Pantry Organic Herbs Chives, 0.66 oz
Wholesome Pantry Organic Herbs Chives, 0.66 oz
$3.99$6.05/oz
12 fresh dry or frozen large sea scallops, thawed if necessary, patted dry
Not Available
1 tbs olive oil
Graza "Sizzle" Extra Virgin Cooking Olive Oil, 25.3 fl oz
Graza "Sizzle" Extra Virgin Cooking Olive Oil, 25.3 fl oz
$15.99$0.63/fl oz
Good Cook Cookie Sheet - Large
Not Available

Nutritional Information

  • 4 g Fat
  • 1 g Saturated Fat
  • 35 mg Cholesterol
  • 645 mg Sodium
  • 14 g Carbohydrates
  • 0 g Fiber
  • 5 g Sugars
  • 4 g Added Sugars
  • 20 g Protein

Directions

1. Preheat oven to 550°; spray rimmed baking pan with cooking spray.

 

2. In small bowl, whisk yogurt, lemon juice, parsley, honey and zest. Makes about ½ cup.

 

3. In small bowl, stir potato flakes, chives, 1/8 teaspoon salt and ¼ teaspoon pepper. Place scallops on prepared pan; brush with oil and press potato flake-mixture on top.

 

4. Bake scallops 8 minutes or until scallops are golden brown; serve with sauce.

 

Dietitian Tip: Serve over whole wheat spaghetti and zucchini noodles for an easy, beautiful weeknight meal!