Imagine a restaurant-quality dish that transforms simple sea scallops into a culinary masterpiece – crispy, golden, and bursting with bright, fresh flavors. These Baked Scallops are your ticket to an impressive yet surprisingly easy dinner that will make any weeknight feel like a special occasion.
Ingredients
- 15ml (1 tablespoon) olive oil | 15ml olijfolie
- 450g (1 pound) dry sea scallops (12–16 medium) | 450g zeeschelpen
- 3g (½ teaspoon) kosher salt, divided | 3g zout
- 3g (½ teaspoon) black pepper, divided | 3g zwarte peper
- 3 garlic cloves, minced | 3 knoflookteentjes, gehakt
- 4 sprigs fresh parsley (2 tablespoons chopped) | 4 takjes peterselie
- 1 small lemon (zest + juice) | 1 kleine citroen
- 70g (5 tablespoons) unsalted butter | 70g ongezouten boter
- 60g (½ cup) panko breadcrumbs | 60g panko broodkruimels
Step-by-Step Instructions
- Preheat your oven to 200°C (400°F). Drizzle olive oil in an 20×20 cm (8×8-inch) baking dish, ensuring an even coating.
- Prepare the scallops by gently patting them dry with paper towels. Remove any side muscle if present. Season with ¼ teaspoon salt and ¼ teaspoon black pepper.
- In a skillet, melt the butter over medium heat. Add minced garlic and panko breadcrumbs. Sauté for 1 minute until the breadcrumbs turn lightly golden and become fragrant.
- Remove the skillet from heat. Stir in lemon zest, chopped parsley, remaining salt, and pepper into the breadcrumb mixture.
- Arrange the seasoned scallops in the prepared baking dish. Drizzle half the lemon juice over the scallops.
- Evenly spoon the prepared breadcrumb mixture on top of the scallops.
- Bake for 10-12 minutes, or until the scallops are opaque and the topping is crisp and golden brown.
- Once done, remove from the oven and drizzle with the remaining lemon juice.
Recipe Details
- Prep Time: 10–12 minutes
- Cook Time: 12–14 minutes
- Total Time: ~25 minutes
- Servings: 4
- Difficulty: Easy
- Best For: Seafood dinner, date night, elegant weeknight meal
Nutritional Information (Approximate per serving)
- Calories: 250
- Protein: 20g
- Fat: 16g
- Carbohydrates: 8g
Pro Tips for Perfect Scallops
- Always use dry sea scallops for the best sear and flavor
- Pat scallops completely dry before cooking to achieve a golden crust
- Don’t overcook – scallops become tough when cooked too long
- Serve immediately for the best texture and taste
Chef’s Tip: For an extra touch of elegance, garnish with additional fresh parsley and serve with a crisp white wine or a light salad.