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3 tablespoons olive oil, divided
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1 pound large dry sea scallops (about 16 scallops; see Tip)
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¼ teaspoon kosher salt
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¼ teaspoon ground pepper
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2 tablespoons unsalted butter, melted
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2 tablespoons lemon juice
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2 tablespoons chopped shallot
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½ cup whole-wheat panko breadcrumbs
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1 ounce Parmesan cheese, grated (about 1/4 cup)
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2 tablespoons chopped fresh flat-leaf parsley
Panko & Parmesan Crusted Baked Scallops
This baked scallops recipe features a delightful balance of a crunchy, golden-brown topping and tender, sweet scallops. They feel decadent like scallops should, thanks to the tasty lemon-butter sauce.
Nutrition Information
291
Calories
12g
Carbohydrates
25g
Protein
739mg
Potassium
5g
Fiber
6g
Sugar
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