Lakin/Thompson Recipes

Baked Scallops

"light and decadent"
  1. Olive oil spray
  2. 16 (1 lb) large sea scallops
  3. 1/4 cup panko crumbs
  4. 1 1/2 tbsp Parmesan cheese
  5. 1 tbsp fresh minced parsley
  6. 1/4 tsp dried oregano
  7. 1/4 tsp salt (halved)
  8. Juice of 1 lemon (halved)
  9. 2 1/2 tbsp melted butter
  10. 1 tbsp white wine
  11. black pepper to taste
  1. Preheat oven to 400 degrees and lightly spray 8 x 10" oval baking dish with olive oil or cooking spray.
  2. Pat scallops dry and spritz them with a little oil and season with 1/8 salt.
  3. In a small bowl combine panko, Parmesan, parsley, oregano, 1/8 tsp salt and black pepper to taste.
  4. Arrange scallops in a single layer on the prepared dish. Top with the crumb mixture.
  5. Whisk half of the lemon juice, melted butter, and white wine and pour over top of scallops.
  6. Bake for 15 minutes or until scallops are opaque.
  7. set oven to broil to high and broil on 2nd rack until topping is golden, about 2 to 3 minutes.
  8. Squeeze rest of lemon over scallops and serve.


"Easy to make"