Easy Parmesan Crusted Scallops

Parmesan crusted scallops are fast and easy to make. They fit nicely into a vegetarian, low-calorie, keto and/or gluten-free lifestyle. Round off this healthy meal with Asparagus with Caramelized Onions and Tomatoes!

Parmesan Crusted Scallops

Parmesan Crusted Scallops

Course Main Course
Cuisine American
Servings 2 people
Calories 300 kcal

Ingredients
  

  • ¾ lb sea scallops (about 18 medium)
  • 2 tbsp butter, melted
  • 1 tbsp dry white wine
  • ½ tbsp lemon juice
  • ¼ cup parmesan cheese, divided
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½  tsp garlic powder
  • ½ tsp dried parsley
  • Dash cayenne pepper
  • Dash paprika

Instructions
 

  • Preheat oven to 350℉.
  • Rinse scallops and pat them dry.  Coat a baking pan with cooking spray and lay scallops out in a single layer.
  • In a small bowl, mix together butter, wine, lemon juice, 2 tbsp parmesan, salt, pepper, garlic powder, parsley and cayenne pepper.  Set aside until mixture thickens, about 10 minutes.
  • Divide the butter mixture evenly over the top of the scallops. 
  • Cover the pan with aluminum foil and bake until scallops are opaque and have an internal temperature of 115℉.  This should take between 20 and 30 minutes depending on the size of the scallops.
  • Remove the pan from the oven and take off the aluminum foil.  Sprinkle scallops with remaining parmesan and paprika.
  • Turn the oven to broil and move the oven rack to the broiler position.  Place the baking pan back into the oven and broil until the cheese is browned, 2-3 minutes.
  • Hack:  Reheat leftovers in the oven for 5-15 minutes, depending on size.  Microwave reheating is not recommended.  
  • Hack: Leftovers can be stored in the refrigerator for up to 4 days or tightly wrapped and frozen for up to 3 months. 
Keyword baked seafood, gluten-free, keto, low calorie, parmesan cheese, scallops, seafood, vegetarian

Did you know?  Scallops are considered to be one of the healthiest kinds of seafood!

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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