New England Baked Scallops
Coastal comfort, oven-style
Ingredients
- 1 pound sea scallops patted dry
- 4 tablespoons unsalted butter melted and divided, plus more to butter the baking dish
- 1/2 cup panko breadcrumbs (regular or gluten-free)
- 1/4 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped parsley
- 1 medium garlic clove finely minced
- 1 medium lemon zested and cut into wedges (for serving)
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- Butter an 8-inch baking dish (or similar size that will fit all scallops in a single layer).
- Place scallops in the prepared baking dish.
- Sprinkle lightly with Kosher salt and freshly ground pepper.
- In a small bowl, mix the breadcrumbs, Parmigiano-Reggiano cheese, parsley, garlic and lemon zest. Stir in half of the melted butter to moisten the crumbs a bit.
- Top scallops with the breadcrumb mixture. It’s okay if the mixture falls off the scallops and into the baking dish.
- Drizzle the remaining butter over the scallops.
- Bake for 10 to 13 minutes, until scallops are just cooked and the topping is golden. (Scallops are cooked when they reach an internal temperature of 115-120°F. They should be firm to the touch and appear opaque on the edges.)
- If you like the bread crumbs mixture to be extra crispy, move the scallops to the top of your oven and broil them for 1 to 2 minutes.
- Squeeze lemon over just before serving.
