Lemony, luscious with a bit of a crunch.
Lemony Baked Scallops
Lemony Baked Scallops
2-4
10 minutes
Main Course, Appetizer
Fresh, lemony scallops from Chatham Harvesters with a buttery topping and a bit of crunch.
Ingredients
1 lb. Chatham Harvesters Sea Scallops
sea salt & pepper
4 tbsp. unsalted butter, melted
2 small or 1 large clove garlic, pressed
1 tsp. fresh chives, chopped
juice of ½ lemon
¼ cup panko breadcrumbs
¼ cup Parmigiano-Reggiano, finely grated
1 tbsp. Gustare Italian Lemon Olive Oil
pinch of red pepper flakes
zest of 1 lemon
Directions
Preheat oven to 425°
Rinse, pat dry the scallops and cut off small side muscle (the “foot”) with kitchen scissors or paring knife. Season both sides with salt and pepper. Place in a baking dish.
In a small bowl, combine melted butter, garlic, chives, and lemon juice. Pour all over the scallops.
In a second small bowl, combine panko, Parmesan-Reggiano, olive oil, red pepper flakes, and lemon zest. Sprinkle on top of each scallop, as much or little as you like.
Bake until just golden and scallops are opaque on the outside and a bit translucent inside, approximately 12-15 minutes (check at 12 min, but you may need 15 min. depending on size of scallops).
Spoon a little of the pan’s sauce over tops of scallops and serve. Enjoy!
