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Potato-Crusted Scallops with Parsley-Lemon Sauce

 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.