Bowl & Basket Specialty Wild Caught Jumbo Sea Scallops, 10-20 count, 12 oz

Recipe

Potato-Crusted Scallops with Parsley-Lemon Sauce
Ingredients
• 12 Bowl & Basket™ wild caught jumbo sea scallops - thawed and patted dry
• ⅓ cup plain non-fat greek yogurt
• 3 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley
• 1 tbsp honey
• 1 tsp lemon zest
• ¼ cup potato flakes (for instant mashed potatoes)
• 2 tsp fresh chopped chive: plus additional for serving
• salt and pepper to taste
• 1 tbsp olive oil

Directions
1. Preheat oven to 550°F; spray large rimmed baking pan with cooking spray.
2. In small bowl, whisk yogurt, lemon juice, parsley, honey and zest. Makes about ½ cup.
3. In small bowl, stir potato flakes, chives, ⅛ tsp salt and ¼ tsp pepper. Place scallops on prepared pan; brush with oil and press potato flake-mixture on top.
4. Bake scallops 8 minutes or until scallops are golden brown; serve with sauce.

Dietitian Tip: Serve over whole wheat spaghetti or zucchini noodles for an easy, beautiful weeknight meal.

Keep Frozen until Ready to Use
Do Not Refreeze

Diabetes Friendly, Heart Health, High Protein, Keto Friendly, No Artificial Ingredients, No High Fructose Corn Syrup, No Added Sugar, Paleo

Serving size: 113 gram

Ingredients: Scallops (Placopecten Magellanicus)

Contains: Fish

May Contain: Crustaceans, Shellfish

Calories: 90 calorie
Total fat: 0.5 gram (1%)
Saturated fat: 0 gram (0%)
Trans fat: 0 gram
Cholesterol: 40 milligram (13%)
Sodium: 180 milligram (8%)
Total carbohydrate: 3 gram (1%)
Dietary fiber: 0 gram (0%)
Total sugars: 0 gram
Added sugars: 0 gram (0%)
Protein: 19 gram (38%)
Vitamin d: 0 microgram (0%)
Calcium: 40 milligram (2%)
Iron: 0.5 milligram (2%)
Potassium: 330 milligram (8%)