Ingredients:

  • 1.5 lbs Jumbo Sea Scallops (approximately 16-20 count)
  • 0.5 tsp Sea salt
  • 0.25 tsp Freshly cracked black pepper
  • 0.33 cup Dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 2 tbsp Fresh lemon juice
  • 1 tbsp Orange zest
  • 3 cloves Garlic, minced fine
  • 2 tbsp Cold unsalted butter, cubed
  • 0.5 cup Panko breadcrumbs
  • 0.25 cup Fresh basil, chiffonade
  • 2 tbsp Melted butter
  • 0.25 tsp Smoked paprika

Instructions:

  1. Remove the small, tough side muscle (the 'foot') from each scallop. Lay scallops on a plate lined with double-layered paper towels and press another towel firmly on top to remove all surface moisture.
  2. In a large rimmed baking dish or oven-safe skillet, whisk together the white wine, lemon juice, orange zest, and minced garlic. Drop the cold cubes of butter into the liquid.
  3. Place the dried scallops into the baking dish in a single layer, ensuring they are not touching.
  4. In a small bowl, toss the Panko, melted butter, fresh basil, and smoked paprika. Spoon the breadcrumb mixture generously over each scallop, pressing down slightly to adhere.
  5. Bake in a preheated 400°F (204°C) oven for 10–12 minutes until scallops are opaque and the topping is golden brown. Optionally flash-broil for 60 seconds for extra crispness.