• 2 tbsp. Gustare Whole Fruit Lemon Extra Virgin Olive Oil, plus a little more for drizzling
  • ¾ pound sea scallops, rinsed and patted dry
  • ¼ cup plain panko bread crumbs
  • 3 tbsp. Parmigiano-Reggiano, finely grated
  • ¼ tsp. Old Bay seasoning
  • 1 tsp. fresh parsley, finely chopped
  • Pinch of sea salt



Preheat oven to 400 degrees.


Pour Whole Fruit Lemon olive oil into a small, ovenproof casserole dish (1-1½ quart) covering the bottom. Add scallops in a single layer.


In a small bowl, combine panko, Parmigiano, Old Bay, parsley and salt. Sprinkle mixture evenly over the scallops. Add a fine drizzle of olive oil. Bake for 20 minutes. Enjoy!


Serving Suggestions:

  • Superb when served over angel hair pasta that has been tossed with Whole Fruit Lemon olive oil and garnished with thinly sliced lemons
  • When using bay scallops, reduce cooking time by 5 minutes
Recipe Tags

#Main Course

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