The Queens Baked Scallops LemonHerb Crusted Scallops with a Golden Butter Crunch

Simple Baked Scallops With Buttery Crunch

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Preparation time:15 Mins

Cooking time:10 Mins

Servings:4 servings

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:

• 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.
• 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.
• 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.
• 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.

Nutrition Facts

Calories	920 kcal
Protein	9.3 g
Fat	48.8 g
Carbs	55.2 g
Fiber	17.6 g
Sodium	776 mg

Recipe Info

Category	Appetizer
Cuisine	Seafood

Crown Jewel Seafood: Why This Simple Baked Scallops with Buttery Crunch Recipe Reigns Supreme

If you are seeking a show-stopping dish that delivers incredible flavor with minimal fuss, look no further. These Simple Baked Scallops with Buttery Crunch are the epitome of elegance, delivering sweet, succulent seafood draped in a deeply golden, aromatic topping. This dish proves that restaurant-quality results are entirely achievable in under half an hour in your home kitchen. We bypass the messy, often temperamental technique of pan-searing in favor of a superior, forgiving method perfect for a stunning dinner party starter or a speedy weeknight treat. This technique is easily one of the best Healthy Baked Scallop Recipes available, relying on the clean flavor of the sea scallops complemented by fresh herbs and bright lemon zest.

The Magic of the Golden Panko Crust

The secret to this recipe's success lies in the golden Panko crust. Unlike heavy, traditional breadcrumbs, Panko provides a light, airy structure that absorbs just enough melted butter (4 tablespoons, to be exact) to become exquisitely crispy when subjected to high heat. This creates a protective, insulating duvet over the delicate scallops. We infuse this mixture with bright lemon zest, finely minced garlic (2 cloves), and fresh parsley to ensure every bite delivers maximum aromatic punch, making the Simple Baked Scallops with Buttery Crunch truly irresistible.

Searing vs. Baking: The Secret to Perfect Moisture

While searing offers a beautiful caramelized exterior, it requires precise timing and heat management, often leading to overcooked, rubbery seafood for the home cook. Our preferred method focuses on Cooking Scallops In Oven . This high-heat Scallops In Oven technique allows the Panko crust to quickly crisp and brown while the thick sea scallops gently steam beneath, locking in their natural moisture. The result of this gentle Roasted Scallops approach is a perfectly opaque, tender center every single time—significantly reducing the risk of culinary mishaps. This is truly the easiest and most reliable way to learn How To Cook Scallops In Oven .

Assembling the Royal Court: Essential Ingredients and Tools

Creating "The Queen's Baked Scallops" is a swift process, requiring only about 15 minutes of active preparation time, followed by a rapid 8 to 10 minutes of baking. The total time, from refrigeration to table, clocks in at about 25 minutes. We will be using 1 lb of large sea scallops, seasoning them simply with salt and pepper, and then crowning them with a mixture of Panko, melted butter, and vibrant herbs.

Detailed Shopping List for The Queen's Scallops

To execute this elegant dish flawlessly, focus on sourcing quality ingredients. Beyond the star of the show, you will need Panko breadcrumbs (1 cup), unsalted butter (4 tbsp), lemon zest from one large lemon, fresh parsley (2 tbsp), and basic pantry staples like olive oil, salt, and pepper.

Sourcing the Best Scallops: Wet vs. Dry

The biggest variable in achieving a successful scallop bake is moisture, which is why sourcing is crucial. Always look specifically for dry-packed sea scallops. Wet-packed scallops are treated with sodium tripolyphosphate, a preservative that causes them to absorb water, leading to a milky, watery mess when cooked. Using dry-packed 1 lb scallops ensures that your dish remains concentrated and savory, preventing a soggy texture and allowing the buttery topping to adhere properly.

Crucial Prep: Why Drying Scallops Prevents a Soggy Dish

Regardless of whether you sourced dry-packed scallops, aggressive drying is non-negotiable. Excess surface moisture is the enemy of a crispy topping and perfectly cooked interior. Take the large sea scallops and pat them severely dry using layers of paper towels, repeating this step until the surface feels tacky. This effort prevents the scallops from steaming themselves in the oven, thus ensuring the sweet texture and facilitating that signature buttery crunch . Remember to remove the small, tough side muscle attached to each scallop before drying, as this tends to be gritty and chewy.

Essential Kitchen Gear for a Perfect Crumb Top

The equipment required is minimal, making this a true weeknight winner. You will need a small mixing bowl for combining the topping ingredients, a microplane or fine grater for quickly removing the lemon zest, and either a shallow baking dish or, for an elevated presentation, four individual small ramekins or gratin dishes.

Using parchment paper to line the dish is an optional but highly recommended step for simplifying cleanup.

Flavor Depth: Optional Add-ins for the Crumb Mixture

While the base of butter, garlic, lemon zest, and parsley offers incredible flavor, consider adding a 1/2 teaspoon of dried thyme to the Panko mixture for an earthier, deeper aromatic profile.

Once the topping ingredients are combined—including the one cup of Panko—and tossed with the melted butter, the consistency should resemble moist, coarse sand, ready to blanket the seafood.

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The Royal Treatment: Step-by-Step Guide to Simple Baked Scallops with Buttery Crunch

The entire preparation is streamlined into a few easy stages. First, we prepare the scallops and the oven. Then, we construct the golden crumb topping. Finally, we bring them together for a rapid bake. This simple method for How To Cook Scallops In Oven is designed for efficiency and flawless results, making it an excellent choice for a quick Scallops Recipe Baked .

Baking for Perfection: Achieving the Golden Crunch and Tender Center

We are aiming for that glorious intersection of deep golden-brown crust and a sweet, perfectly opaque interior. Preheat your oven to a high 400° F ( 200° C).

Stage One: Creating the Crispy Panko Topping

In your small bowl, combine the Panko breadcrumbs, finely minced garlic, the zest of the lemon, chopped parsley, and the optional dried thyme. Gently melt the 4 tablespoons of unsalted butter and pour it immediately over the dry mixture. Stir thoroughly with a fork until every single breadcrumb particle is coated, ensuring the mix is ready to deliver a maximum buttery crunch upon baking.

Stage Two: Prepping the Scallops for Baking

Lightly coat your chosen baking dish or ramekins with olive oil. Arrange the aggressively dried and lightly seasoned scallops in a single layer. Crucially, ensure the scallops are not touching or overcrowded; space allows the heat to circulate properly and encourages a crispy topping instead of steam. Now, spoon the buttery Panko mixture evenly over the top of the scallops, pressing lightly to ensure a substantial, thick layer. This readiness point makes the dish perfect for a Sheet Pan Scallops approach if you are cooking a large batch.

Stage Three: Oven Temperature and Timing Secrets

Place your dish onto the middle rack of the preheated 400° F ( 200° C) oven. The bake time for this Scallops Recipe Baked is remarkably short: 8 to 10 minutes is usually all it takes. Monitor the dish closely; the scallops are finished when the edges are firm to the touch, the center is opaque, and the crumb topping is deeply golden brown and audibly sizzling. Resist the urge to open the door frequently, as this drops the temperature and extends the cooking time.

Final Flourish: Rest and Serve Immediately

Once the scallops emerge beautifully golden from the oven, they require a quick rest. Carefully remove the dish and allow the Simple Baked Scallops with Buttery Crunch to stand for 2 minutes. This brief rest period allows the internal temperature to equalize. Just before serving, squeeze a few drops of fresh lemon juice—from the same lemon you zested—over the finished dish to provide a final lift of acidity that beautifully complements the rich butter.

Mastering Your Bake: Troubleshooting and Expert Tips

For maximum crispness, always utilize Panko breadcrumbs; their structure guarantees the best texture compared to standard breadcrumbs. If you are serving these as an appetizer, using individual ramekins maximizes the amount of crispy edge surrounding each scallop, adding a sophisticated touch to the presentation. The single most important rule is: do not overcook. Scallops cook very rapidly, and any more than 10 minutes at this high heat risks turning them tough and tasteless. They should be just opaque throughout, not shrunken.

Recipe Variations and Adaptations

This Simple Baked Scallops with Buttery Crunch recipe is wonderfully versatile. For a spicy flair, transform the flavor profile into a Spicy Italian version by adding a half teaspoon of red pepper flakes and substituting the parsley with fresh oregano and basil, finishing with a cheeky sprinkle of Parmesan cheese in the crunch mix. Alternatively, incorporate two tablespoons of finely crumbled, pre-cooked bacon for a Smoky Bacon Crunch that offers a rich, savoury layer. For a Green Goddess Crunch, stir in chopped chives and grated dill for a fresh, verdant flavour. If scallops are unavailable, this preparation works perfectly on large, peeled and deveined raw shrimp, though you may need to increase the cooking time by two to three minutes.

Pairing Suggestions: What To Serve With Lemon-Herb Crusted Scallops

To cut through the richness of the butter crust, serve these lemon-herb crusted scallops alongside a simple, peppery Rocket Salad (Arugula) dressed lightly with quality olive oil and white balsamic vinegar. For a substantial pairing, a creamy Saffron Risotto or a side of buttery roasted potatoes works exceptionally well.

When choosing a beverage, opt for a crisp, unoaked white wine such as a dry Sancerre or a chilled Albariño.

Storing and Reheating Leftover Baked Scallops

Seafood, particularly delicate shellfish, is always best enjoyed immediately after baking. However, if you do find yourself with leftovers, store them sealed in the refrigerator for no more than one day. To gently reheat, use a low oven temperature (around 300° F or 150° C) until just warmed through, though be aware that the reheating process may compromise the crispness of the Panko topping.

Eliminating Grittiness: Cleaning Scallops Properly

To ensure a smooth, clean texture, make certain you properly remove the tough, often gritty, rectangular side muscle from each scallop before seasoning. This muscle is easy to peel off and must be discarded.

Troubleshooting: Why Are My Scallops Rubbery?

If your scallops have turned out tough or rubbery, the culprit is almost always one of two factors: either you used wet-packed scallops (which released too much water and effectively boiled in their own steam) or, more commonly, they were overcooked.

Scallops transform from translucent to opaque very quickly; remove them from the oven the moment they turn firm to the touch, ensuring they remain sweet and tender.