⅓ cup plain nonfat 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 chives plus additional for serving
12 fresh dry or frozen large sea scallops, thawed if necessary, patted dry
1 tbsp olive oil
1
Preheat oven to 550°; spray 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, 1/8 teaspoon salt and ¼ teaspoon 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 and zucchini noodles for an easy, beautiful weeknight meal!
Ingredients
⅓ cup plain nonfat 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 chives plus additional for serving
12 fresh dry or frozen large sea scallops, thawed if necessary, patted dry
1 tbsp olive oil