This baked scallops recipe features a delightful balance of a crunchy, golden-brown topping and tender, sweet scallops. They feel decadent like scallops should, thanks to the tasty lemon-butter sauce.
Panko- & Parmesan-Crusted Baked Scallops
This baked scallops recipe features a delightful balance of a crunchy, golden-brown topping and tender, sweet scallops. They feel decadent like scallops should, thanks to the tasty lemon-butter sauce.
Ingredients
- 3 tablespoons olive oil divided
- 1 pound large dry sea scallops (about 16 scallops)
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 2 tablespoons unsalted butter melted
- 2 tablespoons lemon juice
- 2 tablespoons chopped shallot
- ½ cup whole-wheat panko breadcrumbs
- 1 ounce Parmesan cheese grated (about 1/4 cup)
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Preheat oven to 425°F. Coat the bottom of an 8-inch-square baking dish with 1 tablespoon oil.
- Pat scallops dry; arrange them in a single layer in the dish. Sprinkle the scallops evenly with salt and pepper.
- Whisk melted butter, lemon juice and shallot in a small bowl. Pour the butter mixture over the scallops. In the same bowl, combine panko, Parmesan, parsley and the remaining 2 tablespoons oil. Sprinkle the panko mixture evenly over the scallops.
- Bake until the scallops are opaque and the topping is golden brown, 10 to 15 minutes. Serve hot.
Notes
Equipment:
8-inch-square baking dish
