Ingredients:

  • 1 lb Large Sea Scallops (Dry-Packed, side muscle removed)
  • 1 tbsp Olive Oil
  • 1/2 tsp Kosher Salt (divided)
  • 1/4 tsp Freshly Ground Black Pepper
  • 4 tbsp Unsalted Butter (melted)
  • 1 cup Panko Breadcrumbs
  • 2 cloves Garlic (finely minced)
  • Zest of 1 large lemon
  • 2 tbsp Fresh Parsley (finely chopped)
  • 1/2 tsp Dried Thyme (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Pat the scallops aggressively dry with paper towels. Lightly season the scallops with salt and pepper. Lightly oil the baking dish or ramekins and arrange the scallops in a single layer.
  2. Gently melt the unsalted butter. In a mixing bowl, combine the Panko breadcrumbs, minced garlic, lemon zest, chopped parsley, and thyme (if using). Pour the melted butter over the dry mixture and stir well with a fork until the Panko is thoroughly coated.
  3. Spoon the buttery Panko mixture evenly over the scallops, ensuring the entire surface is covered. Place the dish in the preheated oven on the middle rack. Bake for 8 to 10 minutes, or until the crumb topping is deeply golden brown and the scallops are opaque throughout.
  4. Carefully remove the dish from the oven and allow the scallops to rest for 2 minutes. Squeeze a few drops of fresh lemon juice over the dish just before serving immediately.