Ingredients:

  • 1 lb (450 g) Sea Scallops, large, dry-packed
  • 1 tbsp Extra Virgin Olive Oil
  • Kosher Salt, to taste
  • Freshly ground Black Pepper, to taste
  • 4 tbsp Unsalted Butter, melted
  • 1/2 cup (50 g) Finely grated Parmesan Cheese
  • 1/4 cup (30 g) Panko Breadcrumbs
  • 2 cloves Fresh Garlic, finely minced
  • 2 tbsp Fresh Parsley, finely chopped
  • 1 tsp Lemon Zest
  • 1/2 tsp Dried Italian Herbs (optional)
  • Pinch of Chilli Flakes (optional)

Instructions:

  1. Prepare the Scallops: Gently pull off the small, tough side muscle (the abductor) from each scallop if present. Place the scallops on several layers of paper towels and press down firmly to pat them dry thoroughly. Toss the dried scallops in a bowl with 1 tbsp of olive oil, salt, and pepper.
  2. Create the Butter Parmesan Crumb: Gently melt the unsalted butter and set it aside to cool slightly. In a separate small bowl, combine the grated Parmesan, Panko breadcrumbs, minced garlic, parsley, lemon zest, Italian herbs, and chilli flakes (if using). Pour the slightly cooled melted butter over the dry mixture and stir well until the mixture is fully saturated and resembles coarse, wet sand.
  3. Assemble and Preheat: Preheat the oven to 400°F (200°C). Position an oven rack in the upper third of the oven. Place the prepared scallops snugly into a shallow baking dish or individual ramekins. Evenly distribute the Butter Parmesan Crumb mixture over the top of the scallops, pressing lightly so the crumb adheres.
  4. Bake and Broil: Bake on the middle rack for 4 minutes at 400°F (200°C). Switch the oven setting to broil (grill) on high and move the dish to the upper rack. Broil for 2–3 minutes, watching constantly, until the crumb topping is deeply golden brown and bubbling.
  5. Rest and Finish: Remove from the oven. Squeeze a tiny dash of fresh lemon juice over the top immediately before serving.