Crumb-Crusted Scallops with Parmesan Tomatoes

Serves 4
Prep Time: 15 minutes, Cooking Time: 15 minutes

2 large tomatoes, each cut into 4 (1/2-inch-thick) slices
2 1/2 tablespoons grated Parmesan cheese
1/4 cup dried bread crumbs
1 tablespoon chopped fresh parsley
2 teaspoons olive oil
Grated zest of 1 lemon
1 1/4 pounds sea scallops (about 16)
1/4 teaspoon black pepper

1. Spray casserole dish or baking sheet with nonstick spray. Preheat oven to 450*.

2. Place tomato slices on baking sheet; top each with 1 teaspoon Parmesan. Bake until tomatoes are tender and cheese is bubbly, 2-3 minutes. Transfer tomatoes to plate and keep warm.

3. Meanwhile, combine bread crumbs, parsley, oil and lemon zest in a large bowl. Add scallops; toss to coat. Place scallops on baking sheet; lightly spray with nonstick spray. Bake until lightly browned and oqaque in center, 10-12 minutes (do not turn.)

Served with parmesan tomatoes and hash browns.

Results: Very light, lemony and delicious! I thought this was a perfect portion, but Chris said he could have eaten about a pound more. Very easy to make too. My only complaint was that the lemon & parsley didn't stick to the scallops, so I had to sort of pile that on top of each scallop before cooking. Not a big deal though. A definite keeper!!