Recipe Library

Baked Scallops

Golden panko and Parmesan form a crisp crust over plump sea scallops, while lemon, white wine, and butter soak through with bright, buttery richness. Each bite stays tender beneath the savory crunch.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Baked Scallops
Total
20 min
Prep
2 min
Cook
18 min
Serves
4

Nutrition per Serving

Calories
192
Protein
20g
Carbs
7g
Fat
9g
Sugar
1g
Sodium
294mg

Ingredients

  • olive oil spray
  • 16 large (1 pound large sea scallops)
  • 1/4 cup panko crumbs
  • 1 1/2 tbsp grated Parmesan cheese
  • 1 tbsp fresh minced parsley
  • 1/4 tsp dried oregano
  • 1/4 kosher teaspoon salt (divided)
  • fresh black pepper (to taste)
  • Juice of 1 lemon (divided)
  • 2 1/2 tbsp melted unsalted butter
  • 1 tbsp white wine

Instructions

  1. 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.
  2. Pat the scallops dry then spritz them with a little oil, season with 1/8 teaspoon salt.
  3. In a small bowl combine the panko, Parmesan, parsley, oregano, 1/8 teaspoon salt and black pepper, to taste.
  4. Arrange the scallops in a single layer in the prepared dish. Top with the crumb mixture.
  5. Whisk half of the lemon juice, melted butter, and white wine together and pour over the scallops.
  6. Bake for 15 minutes, or until the scallops are opaque.
  7. Set the oven to broil on high and broil second rack from the top until the topping is golden, about 2 to 3 minutes.
  8. Squeeze the remaining lemon over the scallops and eat right away.