Baked Parmesan Panko-Crusted Sea Scallops

Baked Parmesan Panko-Crusted Sea Scallops

Ingredients:

1 pound large sea scallops, patted dry
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg, beaten
2 tablespoons olive oil
2 tablespoons melted butter
1 tablespoon lemon juice

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Instructions:

Preheat the Oven:
Preheat the oven to 425°F (220°C).

Prepare the Scallops:
Pat the sea scallops dry with paper towels to ensure they cook properly and the breadcrumbs adhere.

Make the Breadcrumb Coating:
In a shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, chopped parsley, salt, and pepper.

Coat the Scallops:
Dip each scallop into the beaten egg, ensuring it’s fully coated, then dredge it in the breadcrumb mixture, pressing gently to coat well.

Arrange on Baking Sheet:
Place the breaded scallops on a baking sheet lined with parchment paper for easy cleanup.

Prepare the Butter-Lemon Mixture:
In a small bowl, whisk together the melted butter and lemon juice.

Brush the Scallops:
Using a brush, gently coat each scallop with the butter-lemon mixture for extra flavor and moisture.

Bake the Scallops:
Bake in the preheated oven for 10-12 minutes or until the scallops are opaque and cooked through, and the breadcrumb topping is golden brown and crispy.

Serve and Enjoy:
Serve the baked scallops immediately, garnished with additional parsley or a wedge of lemon, if desired.

Prep Time: 15 minutes
Cooking Time: 10-12 minutes
Total Time: 25-27 minutes
Servings: 4