Recipe For Crumb-Topped Scallops


1/4 cup dry bread crumbs
1 tablespoon butter, melted
1 teaspoon dried parsley flakes
1 pound sea scallops
6 fresh mushrooms, quartered
1 tablespoon white wine or chicken broth
1 1/2 teaspoons lemon juice
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon seasoned salt
1/8 teaspoon pepper
Lemon wedges


In a small bowl, combine bread crumbs, butter and parsley; set aside. Place scallops and mushrooms in a 9-in. microwave-safe pie plate. Combine wine or broth, lemon juice and seasonings; pour over scallop mixture.

Cover and microwave at 50% power for 2 minutes; drain. Sprinkle with crumb mixture. Cover and microwave at 50% power 4-1/2 minutes longer or until scallops are opaque, stirring once. Serve with lemon if desired.