Description
These quick and easy baked sea scallops are topped with panko and Parmesan in a simple lemon-butter sauce.
Yield: 4servings | Serving Size: 4scallops with sauce
Ingredients
olive oil spray
16large, 1 pound large sea scallops
1/4cuppanko crumbs
1 1/2tablespoonsgrated Parmesan cheese
1tablespoonfresh minced parsley
1/4teaspoondried oregano
1/4kosher teaspoon salt, divided
fresh black pepper, to taste
Juice of 1 lemon, divided
2 1/2tablespoonsmelted unsalted butter
1tablespoonwhite wine
Instructions
- Preheat the oven to 400°F and lightly spray an 8 x 10-inch oval baking dish or 2-quart gratin dish with olive oil or nonstick cooking spray.
Pat the scallops dry then spritz them with a little oil, season with 1/8 teaspoon salt.
In a small bowl combine the panko, Parmesan, parsley, oregano, 1/8 teaspoon salt and black pepper, to taste.
- Arrange the scallops in a single layer in the prepared dish. Top with the crumb mixture.
- Whisk half of the lemon juice, melted butter, and white wine together and pour over the scallops.
- Bake for 15 minutes, or until the scallops are opaque.
- Set the oven to broil on high and broil second rack from the top until the topping is golden, about 2 to 3 minutes.
Squeeze the remaining lemon over the scallops and eat right away.
Last Step:
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