This is an unusual scallop recipe. Most scallop recipes call for the scallops to be battered and deep-fried, or sautéed. The problem with trying to fry or sauté scallops is that they are so small, so they cook very, very quickly. By the time you get the second or third one in the pan, it is time to flip the first one. If you overcook them to the slightest degree, they turn into unappetizing rubber;

This recipe solves that problem by using baking as the means of cooking the scallops to perfection. The delicate seasonings, a hint of lemon and a small amount of Parmesan cheese let the flavor of the scallops shine through.

 

INGREDIENTS

1½ pounds bay scallops

2 tablespoons melted butter unsalted

2 tablespoons lemon juice

2 cloves garlic minced

¼ teaspoon salt

¼ teaspoon cayenne optional

½ cup panko bread crumbs

¼ cup parmesan cheese, grated

1 tablespoon olive oil

Minced scallions or parsley for optional garnish

 

DIRECTIONS

Preheat oven to 400 degrees and have one 8 x 8 baking dish or four small ramekins ready to use.

In a medium bowl, toss scallops with melted butter, lemon juice, garlic, salt and cayenne. Divide mixture evenly between ramekins or place in baking dish.

In a small bowl, mix together panko, parmesan and olive oil. Sprinkle mixture evenly on top of scallops. Bake until bubbly and scallops are cooked through, about 20 minutes. Garnish with scallions or parsley to serve.

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Quick Tip:  This dish can be prepared ahead of time and baked later. Don’t put on the crumb topping until you are ready to put it in the oven.

Recipe and photo courtesy of Liz Della Croce at The Lemon Bowl