Ingredients:

  • 1.5 lbs Large Sea Scallops (dry-packed)
  • 1 tbsp Extra Virgin Olive Oil
  • 0.5 tsp Fine Sea Salt
  • 0.25 tsp Cracked Black Pepper
  • 0.75 cup Panko Breadcrumbs
  • 0.25 cup Finely Grated Parmesan Cheese
  • 2 cloves Garlic, minced
  • 1 tbsp Fresh Lemon Zest
  • 2 tbsp Fresh Parsley, finely chopped
  • 3 tbsp Unsalted Butter, melted
  • 1 tbsp Fresh Lemon Juice

Instructions:

  1. Remove the Muscle: Check the side of each scallop for the small, tough 'foot' (abductor muscle) and pinch it off.
  2. Dry Thoroughly: Pat the scallops extremely dry with paper towels to ensure they bake and crisp rather than steam.
  3. Season Scallops: Toss the scallops gently with olive oil, salt, and pepper in a bowl, then arrange them in a single layer in a baking dish, leaving space between each.
  4. Prepare Topping: In a small mixing bowl, combine panko breadcrumbs, grated Parmesan, minced garlic, lemon zest, and chopped parsley.
  5. Bind Crust: Pour the melted butter and lemon juice over the breadcrumb mixture and stir until the topping is evenly moistened.
  6. Bake: Spoon the breadcrumb mixture generously over the top of each scallop. Place in a preheated oven and bake for 10 minutes until the topping is golden-brown and the scallops are just opaque and tender.