Baked Scallops
Baked Scallops
Buttery, crispy, garlicky. What could be better? These scallops make for the easiest weeknight dinner and are ready in about 30 minutes. They're great for a last-minute dinner option, but also plenty good enough to serve at a dinner party. That’s the kind of balance we love.
Ingreadient
- 1 lb. scallops
- Kosher salt
- Freshly ground black pepper
- 4 Tbsp. butter, melted
- 3 cloves garlic, minced
- Juice of 1/2 a lemon
- 1/4 c. panko bread crumbs
- 1/4 c. freshly grated Parmesan
- 4 tsp. extra-virgin olive oil
- Pinch red pepper flakes
- Lemon wedges, for serving
Direction
- Preheat oven to 425°. Pat scallops dry with paper towels and place in a small baking dish. Season with salt and pepper.
- In a small bowl, combine melted butter, garlic, and lemon juice. Pour all over scallops.
- In another small bowl, combine bread crumbs, Parmesan, oil, and red pepper flakes. Sprinkle mixture on top of each scallop.
- Bake until tops are golden and scallops are translucent, 12 to 15 minutes.
- Spoon butter over tops and serve with lemon wedges.
