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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.

More scallops recipe:

Baked Parmesan Scallops Recipe
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. 

STEP-BY-STEP PHOTOS

Baked Parmesan Scallops Recipe
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.

Baked Parmesan Scallops Recipe
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.

Baked Parmesan Scallops Recipe
Top the breadcrumbs one layer over the scallops. Scatter cubed butter, spreading them evenly over the breadcrumbs.

Baked Parmesan Scallops Recipe
Bake in oven until the breadcrumbs are light golden. Garnish with lemon (or Thai lime) wedges, parsley and black pepper.

One comment on “Baked Parmesan Scallops”

  1. Yummy and delicious! Love the cheesy succulent scallops.

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