Potato-Crusted Scallops with Parsley-Lemon Sauce Recipe | South Jersey | Zallie Family Markets

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