Pan-Seared Scallops with Bacony Quinoa
Pan-Seared Scallops with Bacony Quinoa might be just the main course you are searching for. Watching
Baked Scallops With Parma Ham
Details
- Serving Size: 6
- Dairy-Free: True
- Weight Watchers: 3 Points
Cuisine
- lunch
- main course
- main dish
- dinner
Ingredients
- 12 big fresh scallops (18 if they're small)
- 4 thin slices of Parma ham
- 1 garlic clove
- 3 tablespoons of dried breadcrumbs
- 2 tablespoons of parsley
- 2 tablespoons of olive oil
- Pepper
Instructions
Preheat oven to 410 F (210 C / T 7).
Mix breadcrumbs, Parma ham, garlic, parsley and 1 teaspoon of olive oil in a food processor.
Fold a piece of kitchen paper, pour 1 teaspoon of olive oil on it and use it to grease an oven rack.
Place scallops on the greased rack and top them with Parma ham mix.
Pour a dash of olive oil on top and bake in oven for 8 minutes.
Serve as a starter with a few leaves of lamb's lettuce or rocket if you like.
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