Baked Lemon-caper Parmesan Scallops

A citrusy seafood starter that's ready to eat in 10 minutes.

Scallops with lemon capers
Moya McAllister
Calories 217
Protein 24g
Fat 11g
Carbs 5g
Fiber 3g
Sodium 537mg
Moya McAllister

Try this recipe and several other simple, time-saving holiday suppers.

Baked Lemon-caper Parmesan Scallops Servings: 4
Prep time: 2   |   Cook time: 8
You'll need
  • Olive oil cooking spray
  • 1⁄2 lb baby-spinach leaves
  • 1 lb sea scallops
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp capers, rinsed
  • 1⁄4 tsp freshly ground black pepper
  • 1⁄2 cup grated Parmesan
1. Coat a 7x11" baking dish with cooking spray. Scatter spinach inside dish.
2. Arrange scallops in dish, and drizzle with olive oil, capers, and pepper. Sprinkle with Parmesan.
3. Broil on the middle oven rack until the tops of scallops are golden, and scallops are no longer translucent in the center. Serve immediately.