How to make Baked Scallops with Panko? (Crunchy and Perfectly Cooked)

Sea scallops are roasted in white wine till the coating is crisp and the scallops are just right in terms of doneness.

The scallops are then coated with buttery crunchy seasoned panko crumbs and lemon zest.

Probably my favorite method to eat Scallops is to sear them. But this comes in second.

The buttery, rich, and buttery panko crumbs add the ideal amount of crunch to the silky. Additionally, baking scallops cause the house to smell less like fish afterward.

a few cooking suggestions for sea scallops:

• should always be dried VERY thoroughly before cooking so they don’t steam; you don’t want mushy scallops.
• Never overcook; always undercook them. Put them back in the oven for one or two minutes if they are not fully cooked to your preference.
• The larger will be perfectly cooked once you have cooked the smallest scallop just until it becomes barely opaque. I remove the plate from the oven as the last few minutes of cooking are approaching and check the tiniest scallop for doneness.
• Avoid overcrowding your baking dish; if you do, the panko topping won’t brown and become crispy and it will steam rather than bake. To prevent the scallops from being crammed, I always choose a fairly large baking dish or two small-to-medium baking dishes.
• Ensure simplicity! Because the flavor of scallops is delicate, limit the toppings to a minimum.

What’s in the panko coating on these panko-baked scallops?

• Panko crumbs with seasoning
• salt-free butter
• virgin extra olive oil
• Canned parsley
• Salt Lemon zest
• roasted pepper

You will add a little amount of white wine to the baking dish’s bottom after covering the scallops with the panko mixture. Then it is placed in the oven for 8 to 10 minutes. For the last one to two minutes of broiling, we brown and crisp the panko.

Are scallops healthy to eat?

Yes! Sea scallops are:

• Protein-rich and vital for maintaining muscle health
• Important for the synthesis of red blood cells and brain function is vitamin B12.
• Important for immune system health is selenium.
• Phosphorous is crucial for bone and teeth strength, among other things.

This straightforward baked scallop dish is easy to prepare, cooks quickly (in less than 20 minutes), and adds a touch of elegance and warmth to your springtime table. It makes those lovely seas stand out. With warm buns or crusty bread, roasted vegetables, and a green salad, we enjoy serving this scallop dish.

Baked Scallops

Sea is baked with buttery crunchy seasoned panko crumbs and lemon zest until the coating is crispy and the scallops are just right in terms of doneness.
5 out of 1 vote

INGREDIENTS

• 1/2 cup seasoned panko crumbs
• 2 tablespoons unsalted butter, softened
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon dried parsley
• Zest of 1 lemon
• 1/8 teaspoon freshly ground black pepper
• 1 lb fresh sea, tough side muscle removed, patted VERY dry
• 1/4 cup dry white or rose wine

For garnish and serving

• Sea salt
• 1 lemon, cut into wedges

Instructions for Baked Scallops 

1. Set the oven to 400 degrees Fahrenheit. Cooking spray should be used to coat a 9 × 9-inch medium baking dish. You might also use two oval baking dishes that are 9 inches in diameter.
2. Panko crumbs, butter, extra virgin olive oil, parsley, lemon zest, and black pepper are all combined in a small basin. mash thoroughly with your fingers.
3. should be added to the baking pan. Atop the, sprinkle panko crumbs. Pour wine into the baking dish’s bottom (not overtop the scallops). Bake the for 11 to 13 minutes, or until they are barely opaque, then broil for one or two minutes to toast the panko crumbs. Keep an eye on them to make sure they don’t burn. Depending on the size of your, bake times will vary. I remove the baking dish from the oven between 10 and 11 minutes to check for doneness by slicing a smaller scallop in two. It’s better to slightly undercook them because you can easily re-bake them.
4. scallops from the oven. If you want, season with sea salt. Lemon wedges are recommended.

Notes

Haddock and fish are also wonderful when topped with this panko crumb combination!