Description

These quick and easy baked sea scallops are topped with panko and Parmesan in a simple lemon-butter sauce.

Yield: 4servings | Serving Size: 4scallops with sauce

Ingredients

olive oil spray

16large, 1 pound large sea scallops

1/4cuppanko crumbs

1 1/2tablespoonsgrated Parmesan cheese

1tablespoonfresh minced parsley

1/4teaspoondried oregano

1/4kosher teaspoon salt, divided

fresh black pepper, to taste

Juice of 1 lemon, divided

2 1/2tablespoonsmelted unsalted butter

1tablespoonwhite wine

Instructions

• Preheat the oven to 400°F and lightly spray an 8 x 10-inch oval baking dish or 2-quart gratin dish with olive oil or nonstick cooking spray.

Pat the scallops dry then spritz them with a little oil, season with 1/8 teaspoon salt.

In a small bowl combine the panko, Parmesan, parsley, oregano, 1/8 teaspoon salt and black pepper, to taste.

• Arrange the scallops in a single layer in the prepared dish. Top with the crumb mixture.

• Whisk half of the lemon juice, melted butter, and white wine together and pour over the scallops.

• Bake for 15 minutes, or until the scallops are opaque.

• Set the oven to broil on high and broil second rack from the top until the topping is golden, about 2 to 3 minutes.

Squeeze the remaining lemon over the scallops and eat right away.

Last Step:

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