Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Baked Scallops
4.97
from
52
votes
These quick and easy baked sea scallops are topped with panko and Parmesan in a simple lemon-butter sauce.
Prep Time:
2
minutes
mins
Cook Time:
18
minutes
mins
Total Time:
20
minutes
mins
Yield:
4
servings
Course:
Dinner
Cuisine:
American
Ingredients
olive oil spray
16
large
(1 pound large sea scallops)
1/4
cup
panko crumbs
1 1/2
tablespoons
grated Parmesan cheese
1
tablespoon
fresh minced parsley
1/4
teaspoon
dried oregano
1/4
kosher teaspoon salt
(divided)
fresh black pepper
(to taste)
Juice of 1 lemon
(divided)
2 1/2
tablespoons
melted unsalted butter
1
tablespoon
white wine
Instructions
Preheat the oven to 400°F and lightly spray an 8 x 10-inch oval baking dish or 2-quart gratin dish with olive oil or nonstick cooking spray.
Pat the scallops dry then spritz them with a little oil, season with 1/8 teaspoon salt.
In a small bowl combine the panko, Parmesan, parsley, oregano, 1/8 teaspoon salt and black pepper, to taste.
Arrange the scallops in a single layer in the prepared dish. Top with the crumb mixture.
Whisk half of the lemon juice, melted butter, and white wine together and pour over the scallops.
Bake for 15 minutes, or until the scallops are opaque.
Set the oven to broil on high and broil second rack from the top until the topping is golden, about 2 to 3 minutes.
Squeeze the remaining lemon over the scallops and eat right away.
Video
Nutrition
Serving:
4
scallops with sauce
,
Calories:
192
kcal
,
Carbohydrates:
7
g
,
Protein:
20
g
,
Fat:
9
g
,
Saturated Fat:
5
g
,
Cholesterol:
58
mg
,
Sodium:
294
mg
,
Sugar:
0.5
g
- WW Points:
5