Panko- & Parmesan-Crusted Baked Scallops
Preheat oven to 425 degrees 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.Advertisement
Whisk melted butter, lemon juice and shallot in a small bowl; pour over the scallops.
In the same bowl, combine panko, Parmesan, parsley and the remaining 2 tablespoons oil. Sprinkle the mixture evenly over the scallops.
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.