Fast, Easy and Fabulous Fish
Are you looking for a delicious, easy fish recipe that is sure to please the whole family? Look no more. Serve with rice and a toss spring mix salad and dinner is served
Panko & Parmesan-Crusted Baked Scallops
Servings: 4; Active: 10 min; Total: 20 min
From EatingWell at https://www.eatingwell.com
These easy baked scallops have a delightful balance of crunchy, golden-brown topping and tender, sweet scallops, They feel decadent like scallops should, thanks to the tasty lemon-butter sauce. Look for uniform scallops; If they’re large, you might need to bake them for more than 10 minutes.
Karen Rankin
Ingredients
3 tablespoons olive oil, divided
1pound large dry sea scallops, about 16 scallops; see Tip
¼ teaspoon kosher salt
¼ teaspoon ground pepper
2 tablespoons unsalted butter, melted
2 tablespoons lemon juice
2 tablespoons chopped shallot
½ cup whole-wheat panko breadcrumbs
1 ounce Parmesan Cheese, grated about ¼ cup
2 tablespoons chopped fresh flat leaf parsley
Directions
Step 1: Preheat oven to 425 degrees F. Coat the bottom of an 8-inch square baking dish with 1 tablespoon oil. Pat scallops dry; arrange in a single layer in the dish. Sprinkle the scallops evenly with salt and pepper
Step 2: Whisk melted butter, lemon juice and shallot in a small bowl; pour over the scallops.
Step 3: In the same bowl, combine panko, Parmesan, parsley and the remaining 2 tablespoons oil. Sprinkle the mixture evenly over the scallops.
Step 4: Bake until the scallops are opaque and the topping is golden brown, 10-15 minutes.
Tips
Tip: We prefer “dry” sea scallops because they aren’t treated with STP (sodium tripolyphosphate). The untreated scallops are more flavorful and have a better texture.
Nutrition Facts
Serving Size 3-4 scallops
Per Serving: 281 calories; protein 17 g; carbohydrates 13 g; dietary fiber 1 g; sugars 1 g; fat 18 g; saturated fat 6 g; calcium 57 mg; potassium 282 mg; sodium 407 mg.