← Back to Search Results
broiling American
Broiled Scallops Recipe-11063

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Makes 4 servings

Ingredients

  • 1½ pounds bay scallops (the small ones)
  • ½ cup milk or beer
  • 1 to 1½ cups freshly made bread crumbs, from unsweetened white bread
  • Salt, freshly ground black pepper
  • ¼ pound (1 stick) unsalted butter, melted
  • 1 tablespoon finely chopped parsley

Directions

Rinse the scallops under cold running water. Drain and dry thoroughly on paper towels. Dip the scallops in the milk or beer and then roll them lightly in the crumbs.

Arrange in a shallow foil pan and put the pan on top of the broiling pan and rack. Sprinkle with salt and freshly ground pepper to taste and spoon 4 tablespoons of the melted butter over them.

Broil 4 inches from the heat just until the crumbs are lightly browned. Do not overcook, or the scallops will be tough.

Transfer to a serving dish and sprinkle with the rest of the melted butter and the chopped parsley.


© 1977 James Beard
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

454kcal (23%)
243mg (24%)
1mg (2%)
255mcg RAE (8%)
858mg
101mg
42g
2g
1g
11g
151mg (50%)
700mg (29%)
15g (76%)
26g (41%)
6mg (32%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
west-coast-cooking West Coast Cooking
by Greg Atkinson
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
living-raw-food Living Raw Food
by Sarma Melngailis
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
lidias-italy Lidia's Italy
by Lidia Bastianich
desserts-4-today Desserts 4 Today
by Abby Dodge
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?