Items you will need
- 1 cup fresh bread crumbs
- 1/2 tsp. paprika
- 1/4 cup chopped parsley
- 1/4 tsp. kosher salt
- 4 tbsp. unsalted butter
- 1 tbsp. minced garlic
- 1 lb. sea scallops
- Greased oven-proof serving dish or scallop shells
- 8 lemon wedges
Sea scallops are larger and somewhat sweeter than bay scallops. They are versatile and can be cooked in many ways. However, they are also delicate, becoming tough and rubbery if overcooked. Baking scallops is one of the easiest ways to cook a large amount of scallops because you don’t have to fuss over individual scallops as they cook, as you would with searing or broiling, which requires flipping the scallops. Because cook times for scallops are so short, you must watch your time carefully when baking them.
Set one of your oven racks in the center position and preheat your oven to 450 degrees Fahrenheit.
Combine the bread crumbs, paprika, parsley and salt in a bowl. Set the bowl aside.
Remove the large side muscle from each scallop if they’re still attached. These are very tough, and most people don’t enjoy eating them. Rinse and dry the scallops, and place them in a greased oven-proof serving dish or distribute into scallop half shells set on a baking seat.
Melt the butter in a small pot. Add the garlic and sauté the garlic for a few minutes.
Pour the melted butter over the bread crumbs and mix well. Top the scallops with the bread crumbs.
Bake the scallops for 10 to 12 minutes, until the crumbs are golden brown.
Serve immediately with lemon wedges.
Add 3 tbsp. grated parmigiano-reggiano cheese to the bread crumb mixture to add a sharp cheesy flavor. You can also add 1/4-cup white wine and the juice from the lemons to the butter before mixing in the bread crumbs.