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

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


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


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.


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.


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