Scallops with a Herb &
Parmesan Crust


Place the scallops in their shells onto a heavy based baking tray.


Pre-heat the grill to medium


Add the bread, parsley, spring onion chunks, garlic, lemon zest, parmesan cheese and pepper to a food processor and blend until a breadcrumb consistency.


Divide the breadcrumb mixture equally across the top of each scallop.  Spray lightly with the rapeseed oil.


Place under the grill and cook for 4-6 minutes until golden brown and the scallops are cooked.


Serve straight away with a mixed green salad.


NB: I have not used salt in this recipe as the parmesan cheese will take care of that!

Serves 2
Prep time:10 minutes
Cooking time: 6 minutes


Per portion

Calories: 331

Fat: 5.3g

Saturates: 1.9g

Carbs: 20.5g

 of which sugars: 1.4g

Fibre: 1g

Protein: 50g

Salt: 1.4g


• 6 scallops in their shells, cleaned

• 2 slices of thin white bread, torn into pieces

• 1 clove of garlic, peeled

• 1 spring onion, trimmed and cut into large chunks

• 1 tbsp of freshly grated parmesan cheese

• 1 tbsp of fresh parsley leaves

• zest from 1/2 lemon

• some freshly ground black pepper

• Rapeseed oil spray

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© 2019 by Healthy Living with Sarah

*Whilst every effort has been made to ensure that all content shown in the recipes and in any articles (including exercise content)is correct, it should only be used as a guideline. If you are unsure as to whether any content is suitable for you, you should seek advice from a medical practitioner first.