Baked Scallops
User Reviews
5
Baked Scallops
Description
Baked Scallops begin with patting dry large sea scallops and seasoning them lightly with salt and a drizzle of oil. A crumb topping made from panko breadcrumbs, grated Parmesan, minced fresh parsley, dried oregano, salt, and black pepper is combined and spread evenly over the scallops arranged in a baking dish. A blend of melted unsalted butter, lemon juice, and white wine is whisked together and poured on top.
After baking at 400°F for 15 minutes until the scallops turn opaque and cooked through, the dish is placed under a broiler for 2 to 3 minutes to brown and crisp the topping. The final step of squeezing fresh lemon juice enhances the bright flavor profile. The result is a dish with tender scallops and a golden, slightly crunchy crust.
The recipe delivers a balance of delicate seafood texture with savory, cheesy, and herby accents from the topping and a touch of acidity from lemon. Serving immediately preserves the contrast of textures and freshness.
Ingredients
- olive oil spray form
- 16 large (1 pound large sea scallops)
- 1/4 cup panko crumbs
- 1 1/2 tablespoons Parmesan Cheese grated
- 1 tablespoon parsley fresh, minced
- 1/4 teaspoon oregano dried
- 1/4 kosher salt divided, teaspoon
- black pepper to taste, fresh
- lemon divided, juice of 1
- 2 1/2 tablespoons unsalted butter melted
- 1 tablespoon white 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 4scallops with sauce | |
| Calories | 192kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 20g | 40% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 58mg | 19% |
| Sodium | 294mg | 12% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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