Scallops are one of my favorite foods, with Seared Scallops, Blackened Scallops with Horseradish sauce and Scallop Tostadas, to name but a few, among my popular scallop recipes. They cook in less than 20 minutes and go with vegetables you prefer, pasta or crusty bread. These easy baked scallops offer a pleasant balance between crunchy, golden brown topping, and tender, sweet scallops are incredibly convenient to make. The Parmesan-Crusted Baked Scallops is simple, baked, and has a pleasant balance of the crisp golden brown topping crust and tender, sweet sea shellfish. The taste of sea scallops is decadent and the delicious lemon sauce is heavenly. Thanks to the delicious citrus butter sauce, they feel decreasing as scallops should. Look for uniform scallops; you might have to cook them more than 10 minutes if they are especially large, you can add some spices if you like. Moreover, enjoy cooking this easy recipe.
Ingredients:
3 tablespoons olive oil, divided
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1 lb 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 oz (about 1/4 cup) Parmesan cheese, grated
2 tablespoons chopped fresh flat-leaf parsley
Directions:
Preheat the oven about 425 ° F. Coat with 1 tablespoon oil the bottom of an 8-inch square baking dish. Pat scallops to dry. Put the scallops into the dish in one layer. Spread salt and pepper evenly on the scallops.
In a small bowl, add a lemon juice and shallot, and melted butter, Pour out the scallops.
Add Panko, parmesan, parsley, and 2 tsp of oil, combine in the same bowl. Sprinkle evenly the mixture into the scallops.
Bake until the scallops are opaque for 10-15 minutes and the toppings become golden brown. Serve best when hot.
Tip:
We prefer “secure” sea shallops because STP (sodium tripolyphosphate) is not treated. The untreated scallops are more aromatic and textured.
Ingredients
- 3 tablespoons olive oil, divided
- 1 lb 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 oz (about 1/4 cup) Parmesan cheese, grated
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
Preheat the oven about 425 ° F. Coat with 1 tablespoon oil the bottom of an 8-inch square baking dish. Pat scallops to dry. Put the scallops into the dish in one layer. Spread salt and pepper evenly on the scallops.
In a small bowl, add a lemon juice and shallot, and melted butter, Pour out the scallops.
Add Panko, parmesan, parsley, and 2 tsp of oil, combine in the same bowl. Sprinkle evenly the mixture into the scallops.
Bake until the scallops are opaque for 10-15 minutes and the toppings become golden brown. Serve best when hot.
Tip:
We prefer "secure" sea shallops because STP (sodium tripolyphosphate) is not treated. The untreated scallops are more aromatic and textured.
