Crispy Panko Baked Scallops
Tender scallops topped with a buttery garlic herb breadcrumb mixture and baked until golden and crisp. Elegant enough for a dinner party yet simple enough for a weeknight meal, these baked scallops are finished with fresh lemon and parsley for the perfect bright, coastal-inspired bite.
Instructions
- 1
Preheat the oven to 400°F. If using scallop shells, arrange them on a baking sheet. If not, line a baking sheet with parchment paper.
- 2
Rinse the scallops and pat them dry. Place 1–2 large scallops in each shell (or more, depending on size), or arrange the scallops in a single layer on the prepared baking sheet.
- 3
Heat a skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once the butter has melted, add the diced onion, garlic, red pepper flakes, and salt. Sauté, stirring occasionally, until the onion is soft and translucent.
- 4
Add the white wine and bring to a simmer. Remove the skillet from the heat and stir in the panko breadcrumbs until all of the liquid has been absorbed.
- 5
Spoon the breadcrumb mixture evenly over the scallops. Top each portion with a small dab of the remaining butter.
- 6
Bake for 12–15 minutes, depending on the size of the scallops, until they are opaque and cooked through. The breadcrumb topping should be golden and crisp, and the butter should be browned around the edges.
- 7
Remove from the oven and garnish with fresh parsley. Serve immediately with lemon wedges for squeezing over the top.