Baked Panko Crusted Sea Scallops
Don’t let scallops intimidate you, they are actually very simple. They only take a few minutes to cook by searing and sauteing on the stove, which is fast and easy, but if it’s your first time making them and you’re a little intimidated, you may want to try the oven. I like cooking them in the oven because it’s easy to just leave them be and they consistently come out great with minimal effort.
Scallop Tips: Fresh scallops should be firm, white and odorless (or not fishy). If they were previously frozen, don’t freeze again, use them the same day you bought them.
Optional: Add a splash of white wine into the recipe.
Ingredients:
1lb. Sea scallops
2 tablespoons Italian breadcrumbs
½ tsp Italian seasoning or oregano
1 tablespoon of grated parmesan cheese
Ground black pepper
Salt
Small handful fresh parsley, chopped
1-2 lemons, zest and juice
1-2 tablespoons unsalted butter, melted
1 tablespoon olive oil
1 clove garlic, minced
Sprinkle of crushed red chili flakes, optional
Instructions:
Preheat the oven to 400. In the meantime, coat a baking dish with a light spray or spread of olive oil. Set aside.
In a small mixing bowl combine: breadcrumbs, parmesan, zest of 1 lemon, oregano or Italian seasoning, pinch of salt and black pepper, 1 tablespoon of the fresh parsley, minced garlic, and sprinkle of chili flakes if you like spicy.
In another small bowl combine: melted butter, juice of 1 lemon and 1 tablespoon of olive oil. Set aside.
Lightly rinse scallops, then pat dry. Sprinkle a pinch of salt and pepper to season, then transfer the scallops to the prepared baking dish.
Sprinkle breadcrumb mixture over the top of the scallops to create a crust, then drizzle with the melted butter mixture.
Bake at 400 for 12-15 minutes. Then set the oven to broil for a minute or 2 until the tops become golden.
Serve over sauteed spinach and rice, squeeze fresh lemon juice over top.
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