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:
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
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.
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.