2 1/3 lb. tiny bay scallops
2/3 c. lowfat plain yogurt
2/3 c. fine dry bread crumbs
1/3 c. freshly grated Parmesan cheese
1 tsp. fennel seeds (optional)
1 garlic clove, minced
1/4 tsp. freshly ground pepper
1/8 tsp. cayenne
2 tbsp. extra virgin olive oil
Fresh lemon juice

Preheat oven to 500 degrees. Trim any tough membranes off the scallops. Rinse well and pat dry. Place in a bowl and add the yogurt, stirring until the scallops are well coated. Set aside. In a shallow bowl, combine the bread crumbs and Parmesan cheese. Grind the fennel in a spice grinder and add to the bowl, along with the garlic, pepper and cayenne. Mix well. A handful at a time, drain the scallops and place in the bread crumb mixture, turning until well coated. Shake off excess and arrange, leaving a little room between each, on a large ungreased baking sheet. Repeat with remaining scallops. Lightly sprinkle the scallops with olive oil, if desired (the scallops are fine but less fried tasting without it). Bake in the preheated oven for 5 to 7 minutes (the scallops will not be dark brown, but pale when done). Remove from the oven, transfer to a serving platter and squeeze lemon juice over them. Serve at once. Yield: four servings.

This is a Spa cuisine recipe.