Scallops With Garlic Bread Crumbs-Weight Watchers Recipe - Food.com (2024)

3

Submitted by Chef1MOM-Connie

"From the Weight Watcher's in 20 Minutes Cookbook. As I am trying to get back to weight,eat healthy, and make foods family will enjoy I came across this cookbook and the recipes are very simple, 20 minute meals, and easy to keep on track with. This is a super delightful recipe in 3 steps. and less than 10 minutes! WW pts.4 Serving size 5 scallops"

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Scallops With Garlic Bread Crumbs-Weight Watchers Recipe - Food.com (5) Scallops With Garlic Bread Crumbs-Weight Watchers Recipe - Food.com (6)

Ready In:
8mins

Ingredients:
8
Serves:

4

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  • 14 cup plain breadcrumbs
  • 2 tablespoons finely chopped fresh parsley
  • 1 garlic clove, minced
  • 1 tablespoon butter, melted
  • 1 teaspoon grated lemon zest
  • 12 teaspoon salt
  • 14 teaspoon black pepper
  • 1 14 lbs sea scallops

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directions

  • 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).

Questions & Replies

Scallops With Garlic Bread Crumbs-Weight Watchers Recipe - Food.com (7)

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Reviews

  1. This is a super easy dish to prepare. I felt it lacked a little seasoning so added a little Old Bay Seasoning. I got to use parsley from my garden. Nice way to make scallops.

    morgainegeiser

  2. Very tasty! One thing I couldn't bring myself to do was combine the melted butter with the breadcrumbs because I think it would have made it too hard to coat the scallops evenly, instead I melted the butter along with the garlic and tossed the mix around with the scallops, then dipped in the breadcrumbs. It was much enjoyed over a bed of couscous.

    Peter J

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RECIPE SUBMITTED BY

Chef1MOM-Connie

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Scallops With Garlic Bread Crumbs-Weight Watchers Recipe  - Food.com (2024)

FAQs

What is the secret to cooking scallops? ›

Gently add the scallops to your pan (making sure there is a bit of space in between them to avoid crowding) and let them cook, completely undisturbed for at least 2 minutes over medium-high heat. The more that you move them around, the more difficult it will be to create a nice crust around the bottom.

Is it better to cook scallops in butter or oil? ›

Scallops have a mild, sweet flavor with a buttery, tender, soft texture. Are scallops healthy? Scallops are low-fat and high in protein with lots of vitamins, minerals and antioxidants. While I recommend cooking them in butter for the best sear, you can cook them in vegetable, canola or grapeseed oil if preferred.

Should you rinse scallops before searing? ›

Give your scallops a quick rinse to remove any grit, then thoroughly pat dry with a few paper towels, as excess moisture will inhibit searing. For added insurance, you can dry your scallops in the fridge for an hour or two before cooking.

Why do you soak scallops in milk before cooking? ›

Scallops, like many other types of seafood, can have a mild fishy odor that some people find off-putting. Soaking scallops in milk before cooking can help alleviate this odor. Milk can neutralize or mask the fishy smell, resulting in a milder scent.

Is it better to sear or bake scallops? ›

Because sea scallops have a chewier texture, searing them in a hot skillet is the simplest, most effective cooking method to achieving a crisp exterior and tender, just-firm texture within. Basting the scallops with butter helps finish cooking them and enhances browning, too.

How many scallops per person? ›

If you're serving scallops as a main course with sides, plan on around 6 ounces per person. That would be 4-6 large (U10) sea scallops and 8-10 medium sized. Appetizer portions would be half of that. Sea scallops, or diver scallops, are the large variety while bay scallops are the smallest.

How to tell when scallops are done? ›

Scallops are done when they are opaque in the center and golden brown on the outside. They should be firm but buttery, not at all difficult to cut or chew through (via The Kitchn). Scallops only take a few minutes to sear, meaning that they can become overcooked very quickly.

Do scallops need to be room temperature before cooking? ›

Let scallops sit at room temperature for 10 minutes while towels absorb moisture. 2. Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon oil in 12‑inch nonstick skillet over high heat until just smoking.

Why do you have to wash scallops for 10 minutes? ›

Make sure you wash in free running water for at least 10 minutes after shucking, rinsing & trimming to ensure all toxins are effectively removed.

Should scallops be seared on both sides? ›

Once it's smoking, add the scallops. Don't crowd the pan and work in two batches if necessary. Sear the scallops for 2 minutes on each side, until the sides are golden and the centers are translucent. Garnish with parsley and serve immediately.

What is the secret to crispy scallops? ›

Our Two Best Tips For Searing Scallops

The scallops must be dried on a paper towel before cooking! Place cleaned scallops on a paper towel lined plate in a single layer. Let them dry for 10 minutes, then flip and dry on the other side, but longer is better! Also, make sure you buy dry packed sea scallops!

Should scallops be cooked in a nonstick pan? ›

Frying Pan: A cast iron or stainless-steel pan is ideal, as these can handle high heat. However, a non-stick pan will work in a pinch. Fish Spatula or Silicone Tipped Tongs: When searing scallops, you'll need to flip them over so both sides are cooked evenly.

Do you cook scallops on high or low heat? ›

After searing a few batches, we determined that scallops are perfectly cooked when their centers reach 115 degrees. Because scallops are so small and are usually cooked over high heat, carryover cooking will add another 10 to 15 degrees, for an ideal final temperature of 125 to 130 degrees.

Are scallops better fried or boiled? ›

Pan seared scallops are largely heralded as the best way to cook scallops. This method of cooking scallops features a skillet with some butter or oil over medium high heat.

Why do you soak scallops in salt water? ›

Brine Your Scallops

This is an extremely simple trick that will give your scallops both better flavor and sear. Just let your scallops sit in a solution of salt water for ten minutes. You can also add a little lemon juice for more flavor. After that, simply take them out, pat the scallops dry, then pan-sear them.

Should you dust scallops with flour? ›

Flour: While optional, I love dusting flour over my scallops before cooking them. The flour absorbs excess moisture and adds a nice golden brown crust. You can skip this step if you don't have flour or are gluten-free.

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