Ingredients:

  • 1.5 lbs Large Sea Scallops (U-10 or U-12 count), side muscle removed
  • 2 tbsp Dry White Wine (Pinot Grigio or Sauvignon Blanc)
  • 1 tbsp Fresh Lemon Juice
  • 3/4 cup Panko Breadcrumbs
  • 1/4 cup Grated Parmesan Cheese
  • 1 tsp Smoked Paprika
  • 2 tbsp Fresh Parsley, finely chopped
  • 6 tbsp Unsalted Butter, melted
  • 3 cloves Garlic, minced fine
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • Zest of 1 Lemon

Instructions:

  1. Rinse the 1.5 lbs sea scallops under cold water and remove the tough side muscle if present. Note: The muscle is a small, rectangular flap of skin on the side.
  2. Lay the scallops on a double layer of paper towels and pat the tops and bottoms until completely bone dry to the touch.
  3. Set your oven to 400°F (200°C). Note: A hot oven is crucial for browning the topping before the middle overcooks.
  4. In a small bowl, whisk together 6 tbsp melted butter, 2 tbsp white wine, 1 tbsp lemon juice, and 3 cloves minced garlic.
  5. Arrange the scallops in a single layer in a baking dish and sprinkle with 1/2 tsp sea salt and 1/4 tsp cracked black pepper.
  6. Pour the butter and wine mixture over the scallops until they are sitting in a shallow pool.
  7. In a separate bowl, combine 3/4 cup panko, 1/4 cup Parmesan, 1 tsp smoked paprika, 2 tbsp parsley, and the lemon zest.
  8. Spoon the panko mixture generously onto the top of each scallop, pressing slightly so it sticks.
  9. Slide into the oven for 12 minutes until the topping is golden brown and the scallops are opaque.
  10. Let the dish sit for 2 minutes so the juices redistribute, then serve immediately with a final squeeze of fresh lemon.