Scallops persillade

SmartPoints® value per serving
Total Time
9 min
5 min
4 min
This easy scallop dish is ready in under 10 minutes with great flavor worthy of an event but simple enough for a weeknight. Persillade refers to the combination of breadcrumbs, oil, garlic and herbs, a preparation common among French recipes. Serve these scallops for lunch or dinner over some mixed greens with a hint of lemon juice and some tomatoes or make it a true main served with some asparagus and cauliflower puree. The tasty crumb coating could also be sprinkled on sole or flounder fillets, then baked in a 400°F oven for 10 to 12 minutes.


Dried plain breadcrumbs

cup(s), plain variety

Fresh parsley

1 Tbsp, fresh, chopped


1 Tbsp, fresh, minced

Regular butter

1 Tbsp, melted

Fresh lemon juice

2 tsp

Garlic clove(s)

1 medium clove(s), minced

Uncooked scallop(s)

1 pound(s), sea variety, (about 20)


  1. Spray the broiler rack with nonstick spray; preheat broiler.
  2. Combine the bread crumbs, parsley, chives, butter, lemon juice, and garlic in a zip-close plastic bag. Add the scallops, in batches, shaking the bag to coat. Arrange the scallops in one layer on the broiler rack. Lightly spray the scallops with nonstick spray.
  3. Broil, 4 inches from the heat, turning at least once, until the scallops are browned on the outside and just opaque in the center, 3–4 minutes. Yields about 5 scallops per serving.


Scallops often come with tabs of muscle still attached to them. The muscle is tough and should be removed before cooking. To remove, simply peel the muscle tab away from the scallop and discard.