Panko- & Parmesan-Crusted Baked Scallops

Panko- & Parmesan-Crusted Baked Scallops

1 Review
From: EatingWell.com, October 2019

These easy baked scallops have a delightful balance of crunchy, golden-brown topping and tender, sweet scallops. They feel decadent like scallops should, thanks to the tasty lemon-butter sauce. Look for uniform scallops; if they're particularly large, you might need to bake them for more than 10 minutes.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 tablespoons olive oil, divided
  • 1 pound large dry sea scallops (about 16 scallops; see Tip)
  • 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 ounce Parmesan cheese, grated (about ¼ cup)
  • 2 tablespoons chopped fresh flat-leaf parsley

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. Coat the bottom of an 8-inch square baking dish with 1 tablespoon oil. Pat scallops dry; arrange in a single layer in the dish. Sprinkle the scallops evenly with salt and pepper.
  2. Whisk melted butter, lemon juice and shallot in a small bowl; pour over the scallops.
  3. In the same bowl, combine panko, Parmesan, parsley and the remaining 2 tablespoons oil. Sprinkle the mixture evenly over the scallops.
  4. Bake until the scallops are opaque and the topping is golden brown, 10 to 15 minutes. Serve hot.
  • Tip: We prefer “dry” sea scallops because they aren't treated with STP (sodium tripolyphosphate). The untreated scallops are more flavorful and have a better texture.

Nutrition information

  • Serving size: 3 to 4 scallops
  • Per serving: 281 calories; 18 g fat(6 g sat); 1 g fiber; 13 g carbohydrates; 17 g protein; 1 g sugars; 0 g added sugars; 57 mg calcium; 407 mg sodium; 282 mg potassium
  • Carbohydrate Servings: 1

Reviews 1

October 17, 2019
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By: Jessica Ball
so delicious and so easy! served over linguine with mushroom, herbs and alfredo sauce
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