Potato-Crusted Scallops with Parsley-Lemon Sauce
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!
- 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
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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!