Ingredients:
- 1 lb large scallops, patted dry [Important: Use large, “sea” scallops for this recipe. Smaller bay scallops will cook too quickly and become rubbery.]
- 4 tbsp butter, melted
- 3 cloves garlic, minced
- 1/4 cup breadcrumbs [Regular or panko, both work. Panko will give a crisper topping.]
- 1/4 cup Parmesan cheese, grated
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- Salt and pepper to taste
- Lemon wedges for serving
Equipment:
- 13×9 inch baking dish or similar oven-safe dish
- Small bowl for mixing breadcrumb topping
Instructions:
- Preheat & Prep:
- Preheat your oven to 400°F (200°C).
- Lightly grease your baking dish or spray with cooking spray.
- Prepare the Scallops:
- Pat the scallops dry with paper towels. This is crucial for getting a good sear and preventing them from steaming instead of baking.
- Season the scallops with salt and pepper.
- Make the Garlic Butter Sauce:
- In a small bowl, combine the melted butter and minced garlic.
- Prepare the Breadcrumb Topping:
- In another small bowl, combine the breadcrumbs, Parmesan cheese, and chopped parsley.
- Assemble and Bake:
- Arrange the scallops in the prepared baking dish in a single layer.
- Drizzle the garlic butter sauce evenly over the scallops.
- Sprinkle the breadcrumb mixture over each scallop.
- Bake for 12-15 minutes, or until the scallops are cooked through (opaque and firm) and the topping is golden brown. [Note: Cooking time can vary depending on the size of your scallops. Keep a close eye on them to avoid overcooking.]
- Finish and Serve:
- Remove from oven and drizzle with lemon juice.
- Serve immediately with lemon wedges.