Crumb-Topped Scallops

• 1/4 cup dry bread crumbs
• 1 tablespoon butter, melted
• 1 to 2 teaspoons dried parsley flakes
• 1 pound sea scallops
• 6 fresh mushrooms, quartered
• 1 tablespoon white wine or chicken broth
• 1-1/2 teaspoons lemon juice
• 1/4 teaspoon dried thyme
• 1/8 teaspoon garlic powder
• 1/8 teaspoon seasoned salt
• 1/8 teaspoon pepper
• Lemon wedges, optional

1. In a small bowl, combine bread crumbs, butter and parsley; set aside. Place scallops and mushrooms in a 9-in. microwave-safe pie plate. Combine wine or broth, lemon juice and seasonings; pour over scallop mixture.
2. Cover and microwave at 50% power for 1-1/2 minutes; drain. Sprinkle with crumb mixture. Cover and microwave at 50% power 3-1/2 minutes longer or until scallops are opaque, stirring once. Serve with lemon if desired.

bread crumbs, butter, parsley flakes, scallops, mushrooms, white wine, lemon juice, thyme, garlic, salt, pepper, lemon wedges

Taken from www.tasteofhome.com/recipes/crumb-topped-scallops/ (may not work)