Scallops persillade
3
Points®
Total time: 9 min • Prep: 5 min • Cook: 4 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Dried plain breadcrumbs
⅓ cup(s), plain variety
Fresh parsley
1 Tbsp, fresh, chopped
Chives
1 Tbsp, fresh, minced
Unsalted butter
1 Tbsp, melted
Fresh lemon juice
2 tsp
Garlic
1 clove(s), minced
Uncooked scallops
1 pound(s), sea variety, (about 20)
Instructions
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.
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