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Crouton-Crusted Patagonian Scallops
Recipes
Crouton-Crusted Patagonian Scallops
4 servings
15 minutes total

Ingredients

  • 3 tablespoons unsalted butter, melted
  • 1 cup seasoned croutons, finely crushed
  • 1 tablespoon clove garlic, minced
  • 1 teaspoon dried thyme
  • 1 ½ lb Patagonian scallops, thawed

Steps

    1. Preheat oven to 425°F. Combine all ingredients (except scallops) in medium bowl until blended
    2. Place scallops in 13- x 9-inch baking dish; top evenly with crouton mixture. Bake 4–6 minutes until scallops are firm and opaque.
Other Preparation Methods
    • Sauté: Preheat 2 tablespoons canola oil in large sauté pan on medium-high. Add 12 oz presliced fajita vegetables to pan and cook 3–5 minutes until vegetables begin to soften. Add 1 ½ lb scallops and ¼ cup ponzu sauce; cook and stir 3–4 minutes until scallops are opaque and firm.
    • Broil: Preheat oven to broil. Combine 1 teaspoon mesquite seasoning, 2 tablespoons olive oil, and 1 ½ lb scallops. Place in single layer on baking sheet; broil 2–3 minutes until scallops are opaque and firm.

Amount per ¼ recipe serving: Calories 330, Total Fat 13g, Sat Fat 6g, Trans Fat 0g, Chol 115mg, Sodium 580mg, Total Carb 7g, Fiber 0g, Sugars 0g, Protein 42g, Calc 15%, Vitamin A 10%, Vitamin C 0%, Iron 35%