Recipe Library
Panko- & Parmesan-Crusted Baked Scallops
Golden panko and Parmesan form a crisp, savory crust over plump scallops bathed in lemon-butter and shallot. Each bite delivers sweet, tender scallop beneath a bright, crunchy topping fragrant with parsley.
- Total
- 30 min
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
Nutrition per Serving
- Calories
- 281
- Protein
- 17g
- Carbs
- 13g
- Fat
- 18g
- Fiber
- 1g
- Sugar
- 1g
- Sodium
- 407mg
Ingredients
- 3 tablespoons olive oil, divided
- 1 pound large dry sea scallops (about 16 scallops; see Tip)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 2 tablespoons unsalted butter, melted
- 2 tablespoons lemon juice
- 2 tablespoons chopped shallot
- 1/2 cup whole-wheat panko breadcrumbs
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Preheat oven to 425°F. Coat the bottom of an 8-inch-square baking dish with 1 tablespoon oil.
- Pat scallops dry; arrange them in a single layer in the dish. Sprinkle the scallops evenly with salt and pepper.
- Whisk melted butter, lemon juice and shallot in a small bowl. Pour the butter mixture over the scallops. In the same bowl, combine panko, Parmesan, parsley and the remaining 2 tablespoons oil. Sprinkle the panko mixture evenly over the scallops.
- Bake until the scallops are opaque and the topping is golden brown, 10 to 15 minutes. Serve hot.