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Baked Parmesan Scallops
Filed Under: 30-Minute Recipes Meals for One or Two Recipes Shellfish Step-by-Step Recipes Under 30 Minutes
Baked Parmesan Scallops
Soak up the scallop juices in the baking dish with bread or cooked pasta. Eat them as a light meal (appetizer/supper) or add them to your salad.
Ingredients:
- 12 medium (200g) scallops thaw if using frozen, then pat dry on kitchen towel
- 1 tsp olive oil
- 1/8 tsp lemon zest
- 1 tbsp dry white wine (e.g. Sauvignon blanc)
- 1 tsp lemon juice
- 20g unsalted butter cubed
- 1/2 tbsp chopped fresh parsley
- freshly cracked black pepper
- 2 lemon (or Thai lime) wedges
Breadcrumbs Mix
- 3 tbsp panko breadcrumbs
- 2 tbsp grated Parmesan cheese
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- small pinch of sea salt
Directions:
- Prepare breadcrumbs mix. In a small bowl, mix panko, cheese, garlic powder, onion powder and salt.
- Make baked scallops. Coat scallops with olive oil. Arrange them one layer in a fitting baking dish. Sprinkle lemon zest, and drizzle white wine & lemon juice over the scallops. Cover the scallops with the breadcrumbs mix. Top with cubed butter, spreading them out evenly over the breadcrumbs. Bake the dish at preheated oven of 200°C (392°F) at for 12-15 minutes, until the breadcrumbs turn light golden. To serve, garnish with parsley, black pepper and lemon.
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Yummy and delicious! Love the cheesy succulent scallops.