Ingredients
1 tablespoon olive oil
1 pound dry sea scallops (12–16 medium)
½ teaspoon kosher salt, divided
½ teaspoon black pepper, divided
3 garlic cloves, minced
4 sprigs fresh parsley (2 tablespoons chopped)
1 small lemon (zest + juice)
5 tablespoons unsalted butter
½ cup panko breadcrumbs
Instructions
Preheat oven to 400°F. Drizzle olive oil in an 8×8-inch baking dish and spread to coat.
Dry scallops. Pat scallops dry and remove side muscle if attached. Season with ¼ tsp salt and ¼ tsp black pepper. Place in baking dish.
Prep flavor mix. Melt butter in a skillet. Add garlic and breadcrumbs. Sauté 1 minute until lightly golden and fragrant.
Add flavor. Remove from heat and stir in lemon zest, chopped parsley, remaining salt and pepper.
Top scallops. Drizzle half the lemon juice over the scallops. Spoon breadcrumb mixture evenly on top.
Bake 10–12 minutes, until scallops are opaque and the topping is crisp.
Finish. Drizzle with remaining lemon juice. Serve hot with sides.
Tips for Best Results
Don’t overcook the scallops — they go from perfect to rubbery fast
Use fresh lemon zest and juice for the best flavor
Want extra crunch? Broil the top for 1 minute at the end
Double the topping if you like a thick, crisp crust!
Storage
Best enjoyed fresh
Leftovers? Store in an airtight container in the fridge for up to 2 days
Reheat gently in the oven at 300°F for 10 minutes
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