Panko- & Parmesan-Crusted Baked Scallops

6 Ratings
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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.

Karen Rankin
Source: EatingWell.com, October 2019

Gallery

Read the full recipe after the video.

Recipe Summary

active:
10 mins
total:
20 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 425 degrees F. Coat the bottom of an 8-inch square baking dish with 1 tablespoon oil.

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  • Pat scallops dry; arrange 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.

Tips

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 Facts

Serving Size:
3 to 4 scallops
Per Serving:
281 calories; protein 17g; carbohydrates 13g; dietary fiber 1g; sugars 1g; fat 18g; saturated fat 6g; calcium 57mg; potassium 282mg; sodium 407mg.
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