For a dish that’s both quick to prepare and bursting with flavor, these Panko and Parmesan Topped Baked Sea Scallops are perfect for seafood lovers. The scallops are coated with a crunchy panko and Parmesan mixture, lightly seasoned with paprika, parsley, and butter, creating a deliciously crispy top layer. Baked to golden perfection, these scallops make an excellent appetizer or main course for any special occasion or a weeknight treat.
Ingredients:
- 16-20 sea scallops
- ¼ tsp each salt & pepper (to taste)
- ¼ tsp paprika
- ½ cup panko breadcrumbs
- ⅓ cup Parmesan cheese, grated (reserve some for sprinkling over scallops)
- 2 tbsp parsley, chopped
- 4 tbsp unsalted butter, melted
- 2 tbsp extra virgin olive oil
Optional Additions:
- 2 tbsp butter (optional, melted for coating the bottom of the dish before adding and topping scallops)
- ⅛ tsp chipotle chili powder (optional, for a spicy kick)
- Fresh lemon zest (optional, for added freshness)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- If desired, coat the bottom of your baking dish with 2 tablespoons of melted butter for extra richness.
2. Prepare the Scallops:
- Pat the sea scallops dry with paper towels and season them with salt, pepper, and paprika on both sides.
- Arrange the scallops in a single layer in a greased baking dish.
3. Make the Panko-Parmesan Topping:
- In a small bowl, combine the panko breadcrumbs, Parmesan cheese, chopped parsley, melted butter, and olive oil. If you’re using the optional chipotle chili powder or lemon zest, mix them in at this stage.
- Stir the mixture until well combined and evenly coated with the butter and oil.
4. Top the Scallops:
- Spoon the panko-Parmesan mixture over the scallops, making sure to cover them evenly.
- Lightly press the topping down to help it adhere to the scallops.
5. Bake the Scallops:
- Put the baking dish into the preheated oven and roast for 12-15 minutes, or until the scallops are thoroughly cooked and the topping is golden and crunchy.
- If desired, you can broil the scallops for an additional 1-2 minutes to achieve a more browned, crunchy top.
6. Serve:
- Remove the scallops from the oven and sprinkle with reserved Parmesan cheese and additional fresh parsley.
- Serve hot with a squeeze of lemon for a zesty finish.
Conclusion:
These Panko and Parmesan Topped Baked Sea Scallops are the perfect combination of tender, juicy scallops with a delightfully crisp and cheesy topping. With just a handful of ingredients and minimal preparation, this dish delivers gourmet flavors without the hassle. Whether you’re entertaining guests or treating yourself to a restaurant-style meal at home, these scallops are sure to impress!
Incredibly Easy Panko and Parmesan Topped Baked Sea Scallops
Ingredients
- 16-20 sea scallops
- ¼ tsp each salt & pepper to taste
- ¼ tsp paprika
- ½ cup panko breadcrumbs
- ⅓ cup Parmesan cheese grated (reserve some for sprinkling over scallops)
- 2 tbsp parsley chopped
- 4 tbsp unsalted butter melted
- 2 tbsp extra virgin olive oil
- 2 tbsp butter optional, melted for coating the bottom of the dish before adding and topping scallops
- ⅛ tsp chipotle chili powder optional, for a spicy kick
- Fresh lemon zest optional, for added freshness
Instructions
Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- If desired, coat the bottom of your baking dish with 2 tablespoons of melted butter for extra richness.
Prepare the Scallops:
- Pat the sea scallops dry with paper towels and season them with salt, pepper, and paprika on both sides.
- Arrange the scallops in a single layer in a greased baking dish.
- Make the Panko-Parmesan Topping:
- In a small bowl, combine the panko breadcrumbs, Parmesan cheese, chopped parsley, melted butter, and olive oil. If you’re using the optional chipotle chili powder or lemon zest, mix them in at this stage.
- Stir the mixture until well combined and evenly coated with the butter and oil.
Top the Scallops:
- Spoon the panko-Parmesan mixture over the scallops, making sure to cover them evenly.
- Lightly press the topping down to help it adhere to the scallops.
Bake the Scallops:
- Put the baking dish into the preheated oven and roast for 12-15 minutes, or until the scallops are thoroughly cooked and the topping is golden and crunchy.
- If desired, you can broil the scallops for an additional 1-2 minutes to achieve a more browned, crunchy top.
Serve:
- Remove the scallops from the oven and sprinkle with reserved Parmesan cheese and additional fresh parsley.
- Serve hot with a squeeze of lemon for a zesty finish.