Baked Parmesan Scallops
There is so much flavour in these baked Parmesan scallops topped with seasoned (panko) breadcrumbs. Eat them as an appetizer dish or for supper, or use them as topping for your salad bowl. Check out the step-by-step photos below.
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This is our dinner salad bowl with the baked Parmesan scallops as the main protein. I also made curried cauliflower and sauteed button mushrooms, served on a bed of romaine lettuce. For (complex) carbs, I cooked whole wheat pasta, drizzling the scallop juices in the baking dish over them for flavour. The salad dressing is an orange vinaigrette which goes very well with seafood.
Coat scallops in a little olive oil and place them in a fitting baking dish. Sprinkle lemon zest, then spoon white wine + lemon juice over the scallops.
Prepare seasoned breadcrumbs. I’m using panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder and salt. Stir to mix everything well. I prepared this the night before.
Top the breadcrumbs one layer over the scallops. Scatter cubed butter, spreading them evenly over the breadcrumbs.
Bake in oven until the breadcrumbs are light golden. Garnish with lemon (or Thai lime) wedges, parsley and black pepper.