Ingredients:

  • 1 pound (450g) large sea scallops, patted very dry
  • 2 tablespoons (30ml) olive oil
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (100g) panko breadcrumbs
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/4 cup (10g) chopped fresh parsley
  • 2 cloves garlic, minced
  • 1/2 teaspoon (2.5ml) lemon zest
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Pat the scallops extremely dry with paper towels.
  2. In a shallow bowl, combine melted butter, panko breadcrumbs, Parmesan cheese, parsley, minced garlic, lemon zest, and red pepper flakes (if using). Season with salt and pepper.
  3. Dip each scallop into the olive oil, then dredge in the breadcrumb mixture, pressing gently to adhere. Ensure each scallop is well coated.
  4. Arrange the breaded scallops in a lightly oiled 9x13 inch baking dish in a single layer.
  5. Drizzle a bit of melted butter or olive oil (optional) over the scallops and then pour the white wine (or stock) into the bottom of the dish. Bake in a preheated oven at 400°F (200°C) for 12-15 minutes, or until the scallops are cooked through and the breadcrumb topping is golden brown and crispy.
  6. Garnish with extra fresh parsley (if desired) and a squeeze of fresh lemon juice. Serve immediately.