Panko Parmesan Crusted Scallops
(Courtesy: Ray and Irene Horne)
6 sea scallops
Dash of salt
Dash of pepper
1 tbsp butter, melted
1 tbsp lemon juice
1 tbsp chopped shallot
1 clove garlic, minced (1 tsp)
¼ cup panko breadcrumbs
2 tbsp Parmesan cheese
Heat the oven to 425℉. Coat a small oven-proof pan with cooking spray. Pat scallops dry and arrange in a single layer in the pan. Sprinkle with salt and pepper.
Whisk butter, lemon juice, shallot and garlic in a small bowl and pour evenly over scallops.
In the same bowl, mix breadcrumbs and Parmesan. Sprinkle over the top of the scallops.
Bake until the scallops are opaque and the topping is golden brown, 10 to 15 minutes.
1 serving, 450 calories
Hack: Scallops can be purchased individually from the seafood counter at most grocery stores. Alternately, they can be purchased frozen in larger portions if you wish to keep some on hand. Thaw needed amounts before cooking.
Hack: Seafood can be thawed overnight in the refrigerator. It can be thawed more quickly by placing it in a sealed bag and submerging in a bath of cold water for about an hour.