Scallops Ageganata
Scallops Ageganata recipe
Yield
2 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
bread crumbs
dried |
|
| 1 | teaspoon |
parsley leaves
fresh |
|
| ¼ | teaspoon | oregano |
|
|
lemon zest
grated |
*
|
||
| 1 | tablespoon |
margarine
reduced calorie |
|
| ½ | teaspoon |
margarine
reduced calorie |
|
| 8 | ounces |
scallops
bay or sea |
|
| 1 | tablespoon |
lemon juice
freshly squeezed |
|
| 1 | tablespoon |
vermouth
dry |
* |
| 1 | cup |
garlic
minced |
|
Trans-fat Free
Directions
In mixing bowl, combine crumbs, parsley, oregano and lemon peel; add margarine and mix well until thoroughly moistened.
Set aside.
Preheat broiler; in shallow flameproof 1½ cup casserole, arrange scallops; mix together remaining ingredients and pour over scallops.
Broil 6 inches from heat until scallops are opaque, 4 to 5 minutes.
Sprinkle crumb mixture evenly over scallops and broil until crisp and lightly browned, about 1 minute longer.
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