Fall

Very Simple Baked Scallops

September 25, 2012
Author Notes

Rich and buttery, scallops make for a perfect weeknight meal either on their own or over pasta. These can serve as a lovely appetizer also. These are treated very simply baked with panko, parmesan and butter. —inpatskitchen

  • Serves 4 as an entree and more as an appetizer.
Ingredients
  • For the crumb topping
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, crushed in a garlic press
  • 1 1/2 cups panko bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Putting it all together
  • 1/4 cup finely grated parmesan cheese
  • 1/2 cup finely chopped flat leaf parsley
  • 1 1/2 pounds large sea scallops.( about 16)
  • The crumb topping
In This Recipe
Directions
  1. For the crumb topping
  2. In a large saute pan, melt the butter and oil over medium heat. Add the garlic, crumbs, salt and pepper, and while stirring constantly cook until very lightly browned. Let the mixture cool.
  1. Putting it all together
  2. Sprinkle 1/2 cup of the crumb topping in the bottom of a baking dish large enough to hold the scallops in one layer.(I used a 10 inch round baking dish)
  3. Make sure your scallops are as dry as possible by blotting them with paper toweling. Place the scallops over the crumbs in one layer in the baking dish.
  4. To the remaining crumb topping, stir in the parmesan and parsley. Sprinkle this evenly over the scallops.
  5. Bake in a pre heated 400F oven for 15 to 20 minutes. To serve as an appetizer, plate 2 or 3 scallops per person over a couple of spears of roasted or blanched asparagus. As an entree, serve them on their own or over buttered pasta.(YUM)
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Review
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!