Crispy Baked Scallops (with Buttery Panko topping!)

by Sheryl

Scallops are my husband’s favorite. It’s like he’s always on the hunt for the best scallops whenever we go. I remember when we visited Nova Scotia last year, he’s gone crazy. There he got to eat the best scallops (according to him, which I agree). Almost every day he devoured them. I never have seen him so excited and it was by far the best trip!

So when we got home I promise him that I’ll learn how to cook his favorite (he begs me ever since to cook for him). Thank goodness I came across this quick and easy recipe to prepare the scallops of his dream. So, if you love scallops like my husband, this recipe is for you.

He describes this as “heaven in every bite”. It’s buttery, crispy, and super delish. We love it with some freshly squeezed lemon juice drizzled on top as it adds an extra zesty flavor to the already amazing Crispy Baked Scallops.

Ingredients

16 large sea scallops, (1 – 1 1/2 pounds)
1/2 tsp. kosher salt
1/4 tsp. coarse ground black pepper
1/4 tsp. paprika
1/8 tsp. cayenne pepper
1/2 c. panko bread crumbs
4 Tbsp. Parmesan cheese, grated
2 Tbsp. parsley, chopped
4 Tbsp. unsalted butter, melted
2 Tbsp. extra-virgin olive oil

How to make Crispy Baked Scallops

Step 1: Prepare the oven by preheating it 400 degrees.

Step 2: Dry the scallops with paper towels. Make sure to remove any attached side-muscle (because they are tough to eat). Pinch and tear it away from the scallops.

Step 3: In a bowl, combine the salt, pepper, paprika, cayenne, panko, Parmesan, parsley, olive oil, and butter. Stir until well-combined.

Step 4: Place the scallops in an 8 x 10-inch baking pan. Pour the bread crumbs mixture over the scallops to cover completely.

Step 5: Put the dish in the oven and bake for 15-18 minutes or until the top is browned.

Step 6: Once cooked, transfer to a serving plate. Serve and enjoy!

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