Baked scallops with oyster cracker crumbs
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]w6+mr6~NMݺ"! 6I0$(Yi(YNM/`8'<>\F!yׯz:ǞwrzB><}N^Pj4=O!\decit潡 PS ޡUюʭh9Xh?aC,͸ME e(%e%?PIOC#!˼k'YebSAUAu^Ѫ%yqp}lf5[\w3"ZvXT<) U6^zͶ^)չʂo^/A3$SϷ>@%B#&).ős=RdWğ4c(Swz\K"~. l݊rO&3.slJPzry3 R7\,R5-O4G藊݄L9 O!_'F@] ŌRLlFͣiUO(wMDT}Ŵ)D. NW߱EGMl)ޟ8rۗBz`g8&3l辢BWM,ƶ M1T7).OikN/B6I ~Q"nOI(y ~-öBJ`lΘح 0k(*|4V[Oy"\gG<󽋏9KWQmt1rERxې肭]TֹرjAO>xr_Ja})b,{B~sr;gI`-4-3pL/JVkY:q.%Q=I!^]|8=?p$Rvo~zir{l9ԽP$?[zywBe-8( cgۤS P(PjM?[ₛ0&UmZl"Zgzdi*3AήMH*ʴy YŇ+sV#;בÜULmRj YlYٚlE- q͸&E53F?ocyqu`VA;ҳ“ױvX{XzU]qξl(@L-<ݯ.9ND"~H35d#`pf<`HICڝ nl67;,|P\$ْ˹)/qG 4p f_@ 䉋!VAZ҇[N ]()Lg8 HAPB9!pQu_nW預,S$,8S?@ Ay/,%UIՑ%| ?dg)N&?|A&@qslɬq̾LhFcyCh2eEDSh4%\BV_r yh$R$]8 !ʲ_i}=Hvc& O%wJ8V ^&Ds9US>1w @gr#0պr@%u)+jɧnOA^jGP@hﷺ^5>iO@,N~q#ɳ TM7lTV}c"RҀHrM$h"CuB]~Ǚy@~ Csigqq6|{j$zP f |f@Fg4,i]8'p3&*:U|p9xm "VUbŋ< V[Owz83>3=1ZZs"3_c3RD](sn"=BׁZ4])idjV[E\`C4]X 97yDЀUȪ{B>>jCk`Tn*|E .bÈ ⒊ai?}ϧ/ܡ-:TNƛvFkcD8uGH_3!^qEPqdR]u0|. pvߡHpIN9!$QzP7prvVAk8 O[[Osu\7ł9\tmMHBCghf޺o[ULd kd!'QjSnSW sNK瓜9*JGfw6t9O;|sr޼jj|.5;^68IJŜk1#yR37jmEԎ<ՒvX̦qmEJTuUE? ntm> O ZvNYn ]g b 4W.BS&ێnC*olqP )V:hzǦ{"ɟ|}^P:_j8~lA{2iNzku ?]"),Rr|ه=d'Vozz3nu:~\LFGІ3p=t[.ۃe^ _t 1< NĽ9! --`14 Ml~m膶yK9DE_)3qdٸ"BiXiP9Oqgh˺H8ښض1C!BQڱk<Ҩf J t!aщj+pF BȕB(W&mS?4-8Ch|D^o#S|̯6& i|:2RJg! 32^ӂLg!3|*̝I >$dΨs|Y*33>6F\2&FƤ}d_! MۈN&Ysڐe,/ Ȏd'%@O:A^$ =jw]nw{Ť: [ 1vOh1b7ذc_O]ip t1-]O-/Q16m#xBַl i_L }=ocBf@,R :eM&Yod[ -*]HjЍ&&[gᣣSŎ qnri &)U/ =I7|<F`c.a`$LJ؟C(vL@/gLd*$lL m;p<03-c3̩FFo˰،;Zͼa>mڥFt|jⅉey m+=HۡobNbhلKD*m,DR~@lޥ7@yll(=`J)pdɄ ৉ñpE}g|< h97mlZ-igs")s"166-S$FY[]'L[gaAoKI[ fcmeke-C 'm3.}K M5J2&Ӈd4FV:.Up#,|O#ଣ1/PYd//QooKd굵&d7ͬk nW[Ț, 2BB2wU] m.S_wjGE&b[.BU!T4ւYFjEnSQ{Nsm'y@en,Zړ͇d=Z B!y3ebp E&gY\K;mF\[- m0:L;ZbQ?WQ8d6ˋ
Baked scallops with oyster cracker crumbs
  Scallops    Low Fat    Oysters    Crackers  
Last updated 10/4/2011 8:06:06 PM. Recipe ID 31852. Report a problem with this recipe.
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      Title: Baked scallops with oyster cracker crumbs
 Categories: Tried, Scallops, Low fat
      Yield: 4 Servings
 
      2    Cloves garlic; halved
           Italian Parsley; a handful
      2 c  Oyster crackers
    1/2 ts Paprika
           Grated orange peel; of 1
           -orange
           Salt; to taste
           Freshly ground black pepper;
           -to taste
  1 1/2 lb Scallops
      2 tb Olive oil; for drizzling
 
  Preheat oven to 375F. Have on hand a 9x13" baking dish.
  
  In the bowl of a food processor, combine the garlic and parsley. Pulse
  until the mixture is coarsley chopped. Add the crackers and process
  again just until they are crushed. Add the paprika, orange rind,
  salt, and pepper and process just until thoroughly combined.
  
  Set the scallops in the baking dish. Sprinkle with the crumb mixture
  and drizzle with the oil. Bake 20 minutes or until they feel springy
  when pressed. Serve at once.
  
  Per serving: 701 Calories; 20g Fat (26% calories from fat); 40g
  Protein; 89g Carbohydrate; 56mg Cholesterol; 2183mg Sodium
  
  Recipe 




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Recipe ID 31852 (Apr 03, 2005)

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