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As a heartfelt thank you for joining me here on my culinary journey, I’m thrilled to share a recipe that not only showcases the sublime flavors of the sea but also embraces the simplicity of home cooking. Baked scallops, with their golden, crispy topping and buttery, melt-in-your-mouth texture, are a true testament to the magic that happens when simple ingredients meet passion in the kitchen. Whether you’re planning a romantic dinner or a festive gathering, this dish promises to be the star of any table!
Ingredients
- Olive oil spray
- 16 large sea scallops (about 1 pound)
- 1/4 cup panko crumbs
- 1 1/2 tablespoons grated Parmesan cheese
- 1 tablespoon freshly minced parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon kosher salt, divided
- Freshly ground black pepper, to taste
- Juice of 1 lemon, divided
- 2 1/2 tablespoons melted unsalted butter
- 1 tablespoon white wine
How to Make Baked Scallops
- Preheat and Prep: Start by heating your oven to 400°F. Lightly spray an 8 x 10-inch oval baking dish or a 2-quart gratin dish with olive oil spray.
- Season Scallops: Pat the scallops dry and give them a light spray of oil. Season with 1/8 teaspoon of the salt.
- Mix Topping: In a small bowl, mix together the panko, Parmesan cheese, parsley, oregano, the remaining 1/8 teaspoon salt, and black pepper to taste.
- Arrange and Top: Place the scallops in a single layer in your prepared dish, then evenly sprinkle with the crumb mixture.
- Add Liquids: Whisk together half of the lemon juice, melted butter, and white wine. Pour this mixture over the scallops.
- Bake: Cook in the oven for 15 minutes, or until the scallops are opaque and cooked through.
- Broil to Perfection: Switch the oven to broil on high and broil on the second rack from the top until the topping turns golden, about 2 to 3 minutes.
- Final Touch: Squeeze the remaining lemon juice over the baked scallops before serving.
Helpful Tips
- Dry Scallops Well: Ensure your scallops are very dry before seasoning to help the topping stick and to achieve a nice sear.
- Even Topping: Spread the crumb mixture evenly to ensure every scallop is gloriously crowned with that golden crust.
- Watch the Broil: Keep an eye on the scallops while broiling to prevent the topping from burning.
Substitutions and Variations
- Gluten-Free: Swap out the panko crumbs for a gluten-free breadcrumb alternative to cater to dietary restrictions.
- Cheese Varieties: Experiment with different cheeses such as Asiago or Pecorino Romano for a new flavor twist.
- Herbs: Feel free to try other herbs like thyme or basil for a different aromatic profile.
Frequently Asked Questions
- Can I use frozen scallops? Yes, thaw them completely and dry thoroughly before use.
- How do I avoid rubbery scallops? Do not overcook; watch the scallops closely as they cook quickly.
Storage Instructions
Baked scallops are best enjoyed fresh but can be stored in the refrigerator for up to two days. Reheat gently, covered, in a low oven.
More Scrumptious Seafood Recipes
If you loved these baked scallops, you might also enjoy these delectable dishes:
Thank you for visiting my kitchen! Cooking is more than recipes—it’s about making memories. I hope this dish brings as much joy to your table as it has to mine. Dive into this baked scallop recipe and let the flavors transport you straight to the seaside!
PrintBaked Scallops: A Golden Delight from the Ocean
- Total Time: 28 minutes
- Yield: 4 servings 1x
Description
Dive into a dish that not only tantalizes your taste buds but also brings the elegance of the ocean right to your dinner table. These baked scallops are topped with a golden, crispy crust and sit in a buttery, citrus-infused sauce that elevates this simple dish to celebratory status. Perfect for a cozy dinner or as a special treat for your guests, these scallops will make any occasion feel a bit more festive!
Ingredients
- Olive oil spray
- 16 large sea scallops (about 1 pound)
- 1/4 cup panko crumbs
- 1 1/2 tablespoons grated Parmesan cheese
- 1 tablespoon freshly minced parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon kosher salt, divided
- Freshly ground black pepper, to taste
- Juice of 1 lemon, divided
- 2 1/2 tablespoons melted unsalted butter
- 1 tablespoon white wine
Instructions
- Preheat the oven to 400°F and lightly grease an 8 x 10-inch baking dish with olive oil spray.
- Pat the scallops dry, spritz with oil, and season with 1/8 teaspoon salt.
- Mix the panko, Parmesan, parsley, oregano, the remaining salt, and pepper in a bowl.
- Arrange scallops in the dish, top with the breadcrumb mixture.
- Combine half the lemon juice, butter, and wine, then pour over the scallops.
- Bake for 15 minutes until opaque. Broil for 2-3 minutes until golden.
- Finish with a squeeze of lemon juice and serve immediately.
Notes
- For best results, ensure scallops are dry to help the topping adhere and achieve a perfect sear.
- Keep a close eye during broiling to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 0.5 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 20 g
- Cholesterol: 55 mg
