Description
Panko Crusted Sea Scallops are tender, buttery scallops coated in a crispy, golden breadcrumb crust with zesty lemon and herbs—perfect for an elegant yet easy seafood dinner.
Ingredients
- 1 lb large sea scallops, dry-packed
- 3/4 cup panko breadcrumbs
- 2 tbsp olive oil
- 2 tbsp melted butter
- 1 tsp lemon zest
- 2 tbsp chopped fresh parsley
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Lemon wedges, for serving
Instructions
- Preheat oven to 425°F (220°C). Pat scallops dry and set aside.
- In a skillet over medium heat, toast panko with olive oil until golden. Transfer to a bowl.
- Mix in melted butter, lemon zest, parsley, garlic powder, salt, and pepper with the panko.
- Press each scallop into the panko mixture to coat well. Arrange on a greased or parchment-lined baking sheet.
- Bake for 10–12 minutes, until scallops are opaque and crust is deep golden.
- Rest briefly, then serve hot with lemon wedges and optional garnish.
Notes
- Top with parsley, lemon zest, or a drizzle of olive oil for added flavor and color.
- Pair with salad, risotto, asparagus, or mashed potatoes for a full meal.
- Serve atop crostini or couscous for creative presentation options.
- Store leftovers in the fridge up to 2 days; reheat in a 400°F oven to preserve crunch.
- For freezing, freeze cooked scallops in a single layer before storing in a bag; reheat in oven from frozen.
