Panko- & Parmesan-Crusted Baked Scallops These easy baked scallops have a delightful balance of crunchy, golden-brown topping and tender, sweet scallops. They feel decadent like scallops should, thanks to the tasty lemon-butter sauce. Look for uniform scallops; if they’re particularly large, you might need to bake them for more than 10 minutes.

active:

10 mins

total:

20 mins

Servings:

4

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 pound large dry sea scallops (about 16 scallops; see Tip)
  • 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

Directions

    Step 1

    Preheat oven to 425 degrees F. Coat the bottom of an 8-inch square baking dish with 1 tablespoon oil. Pat scallops dry; arrange in a single layer in the dish. Sprinkle the scallops evenly with salt and pepper.

    Step 2

    Whisk melted butter, lemon juice and shallot in a small bowl; pour over the scallops.

    Step 3

    In the same bowl, combine panko, Parmesan, parsley and the remaining 2 tablespoons oil. Sprinkle the mixture evenly over the scallops.

    Step 4

    Bake until the scallops are opaque and the topping is golden brown, 10 to 15 minutes. Serve hot.

Tips

Tip: We prefer “dry” sea scallops because they aren’t treated with STP (sodium tripolyphosphate). The untreated scallops are more flavorful and have a better texture.

Nutrition Facts

Serving Size: 3 to 4 scallops Per Serving: 281 calories; protein 17g; carbohydrates 13g; dietary fiber 1g; sugars 1g; fat 18g; saturated fat 6g; calcium 57mg; potassium 282mg; sodium 407mg.

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