Go Back
Print

Panko & Parmesan Crusted Baked Scallops

Prep Time 10 minutes
Cook Time 10 minutes

Ingredients

  • 3 Tbsp Olive Oil Divided
  • 1 LB Large Sea Scallops Patted Dry
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 2 Tbsp Unsalted Butter Melted
  • 2 Tbsp Fresh Lemon Juice
  • 2 Tbsp Shallot Chopped
  • 1/2 Cup Whole Wheat Panko
  • 1/4 Cup Parmesan Cheese Grated
  • 2 Tbsp Fresh Flat Leafed Parsley Chopped

Instructions

  • Preheat oven 425 F.
  • Add 1 Tbsp Olive Oil to an 8 inch square baking dish and place Scallops in a single layer in dish.
  • Sprinkle Scallops evenly with Salt and Pepper.
  • Whisk together Melted Butter, Lemon Juice, and Shallot in a small bowl: pour over Scallops.
  • Place Panko in same bowl; stir Parmesan Cheese, Parsley and remaining 2 Tbsp Olive Oil.
  • Sprinkle mixture evenly over Scallops.
  • Bake in preheated oven until Scallops are opaque and Panko topping is golden brown, 10-15 minutes.
  • Serve Hot.