Baked Scallops
These quick and easy baked sea scallops are topped with panko breadcrumbs and Parmesan cheese in a simple lemon-butter sauce.
Ingredients
olive oil spray
16 large, 1 pound large sea scallops
1/4 cup panko crumbs
1 1/2 tablespoons grated Parmesan cheese
1 tablespoon fresh minced parsley
1/4 teaspoon dried oregano
1/4 kosher teaspoon salt, divided
fresh black pepper, to taste
Juice of 1 lemon, divided
2 1/2 tablespoons melted unsalted butter
1 tablespoon white wine
Steps
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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.
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Pat the scallops dry then spritz them with a little oil, season with 1/8 teaspoon salt.
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In a small bowl combine the panko, Parmesan, parsley, oregano, 1/8 teaspoon salt and black pepper, to taste.
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Arrange the scallops in a single layer in the prepared dish. Top with the crumb mixture.
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Whisk half of the lemon juice, melted butter, and white wine together and pour over the scallops.
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Bake for 15 minutes, or until the scallops are opaque.
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Set the oven to broil on high and broil second rack from the top until the topping is golden, about 2 to 3 minutes.
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Squeeze the remaining lemon over the scallops and eat right away.
Recipe and photo from www.skinnytaste.com/baked-scallops
