Recipe - Parsleyed Scallops

1 One fourth pound Sea scallops
3 tablespoon Seasoned bread crumbs
1 tablespoon Chopped fresh parsley
1 teaspoon Grated lemon rind
1 teaspoon Oil
1 tablespoon Butter; melted w/ 1 tsp.
lemon juice
2 Tomatoes; cut or sliced up 1/2" thick
One half teaspoon Salt
2 tablespoon Grated Parmesan cheese
One half teaspoon Coarse black pepper
Parsley sprigs; for garnish

Heat broiler. Toss scallops, crumbs, parsley, rind and oil in bowl until
scallops are well coated. Place scallops on large greased baking sheet.

Broil 4 inches from heat until golden brown, about 4 minutes. Do not turn.
Transfer to serving plates. Drizzle with melted butter.

Place tomatoes on same baking sheet. Sprinkle with salt, Parmesan cheese
and pepper. Broil 4 inches from heat until golden and bubbly, about 3
minutes. Serve with scallops. Garnish with parsley sprigs.

Recipe by: Unknown Cooking Magazine Posted to MCRecipe Digest V1 #685 by
L979@aol.com on Jul 21, 1997