Panko Parmesan Crusted Scallops

Vegetarian panko parmesan crusted scallops is an easy-peasy dish that’s on the table in less than 20 minutes!

Panko Parmesan Crusted Scallops 
Panko Parmesan Crusted Scallops

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.

Serve hot.

Suggested side dish:  Baked Rice Pilaf

 

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.

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8 Replies to “Panko Parmesan Crusted Scallops”

  1. Of course, I came back to your website for more information on new recipes that I can make while I stay home with my roommates and I am never disappointed. Thank you so much for this recipe, I appreciate it a lot and I love coming to your site on a regular basis and finding new foods that I can make now that I live with roommates

    1. I’m happy that you find these recipes helpful.  More than that, I hope your roommates appreciate your newly discovered cooking skills!  Perhaps they should pay for the groceries since you’re doing all the cooking.

  2. Hi, Cynthia. It is a very clear and understandable recipe. I think I’ll follow your recipe in my spare time to cook this dish. I like cooking. I also heard that the situation forces many people to stay at home; many have been forced to become cooks. I don’t know it is good or bad news.

    1. In my opinion, the experience we’ve had these last few months has forced people to stretch their limits, try new things and develop new talents.  Was it worth it?  Only time will tell.

  3. Another great recipe!

    The great thing about your recipes is that they are so easy to make.  Also, you give us so many different great ideas that we will never have to make the same meal twice!

    I have never had scallops before, so this will not just be a new recipe for me, but a whole new experience.

    Thanks.

    1. It’s nice to meet someone who is not afraid to try new foods!  Because you’ve not tried them before (and scallops tend to be a bit expensive!), I would suggest you buy them from the seafood counter so you can choose the exact number you will need to try them out!  Please let me know if you like them.

  4. Wow! That looks delicious. By just looking at the picture I needed to know how to make it. The nice thing about this dish  it does not sound hard to make. Which do you prefer: frozen seafood or fresh seafood? I really want to be safe as I do not like diarrhea plus want the best taste of this meal.

    1. Freshly purchased dry scallops are the best quality, hands down, but are far more expensive than wet scallops.  While I do occasionally buy dry scallops, I usually buy scallops and shrimp in frozen form from the grocery freezer, as I like to keep some on hand.

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