Crispy Baked Scallops

12 ingredients
8 steps

Ingredients

  • 3/4 cup panko (Japanese bread crumbs)
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon dry mustard
  • Pinch of cayenne pepper
  • 1 garlic clove, minced
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon snipped chives
  • 3/4 teaspoon chopped thyme leaves
  • Kosher salt and freshly ground black pepper
  • 12 jumbo sea scallops (1 1/2 pounds)
  • Lemon wedges, for serving

Directions

  1. 1
    Preheat the oven to 400.
  2. 2
    Lightly butter an 8-inch square baking dish.
  3. 3
    In a small bowl, mix the panko with the melted butter, olive oil, dry mustard, cayenne, garlic, parsley, chives and thyme and season with salt and pepper.
  4. 4
    Season the scallops with salt and pepper.
  5. 5
    Set them in the prepared baking dish and sprinkle the scallops evenly with the panko.
  6. 6
    Bake for about 10 minutes, or until barely cooked through.
  7. 7
    Turn the broiler on and broil the scallops 3 inches from the heat until the panko topping is crisp and golden brown, about 1 minute.
  8. 8
    Serve with lemon wedges.

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