Panko Baked Sea Scallops Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 16 large sea scallops
1 c. panko breadcrumbs
5 tbsp. butter
5 cloves garlic, finely minced
2 shallots, finely diced
1/4 c. olive oil
1/4 c. chopped parsley
1/4 tsp. nutmeg
1 lemon, cut in wedges
Salt and pepper to taste
1 tbsp. white wine (optional)
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Directions: |
Directions:1. Rinse scallops, drain and pat dry.
2. Preheat oven to 425º.
3. Melt butter in small sauce pan or in microwave on low heat.
4. Mix melted butter, garlic, shallots and white wine in a bowl. Add nutmeg, salt and pepper. Stir gently to combine. Place scallops in butter mixture and toss to coat.
5. Arrange scallops in single layer on baking in baking dish; pour butter mixture over scallops and allow shallots and garlic to distribute evenly over bottom of dish.
6. Combine breadcrumbs, olive oil, salt and pepper to taste in a bowl. Sprinkle over scallops.
7. Bake until panko is golden brown and scallops are done, usually 12 to 15 minutes depending on the side/thickness of scallops. Remove from oven and sprinkle with fresh parsley. Serve with lemon wedges for garnish. |
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Notes: |
Personal
Notes: If omitting optional white wine, consider squeezing 1 tbsp. fresh lemon juice directly into pan drippings after removing from oven, stirring briefly to combine into sauce before serving.
Larger scallops, often marketed as sea scallops, are recommended for this dish. Adjust cooking times and quantities if using small scallops which are often labeled as bay scallops.
Onions can be substituted for shallots in this dish, but be sure to dice very, very small to ensure they cook in the allotted time.
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