How to make lemon baked scallops
This recipe pairs well with the Reserve Chardonnay at Keswick and appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.
What You’ll Need:
- 3 T. butter 1 lb. large sea scallops, blotted dry ¼ t. sea salt ¼ t. freshly grated black pepper Juice of one lemon 1 medium shallot, finely minced
- ½ t. garlic powder 1/3 c. Panko crumbs with Italian seasoning 2 to 3 T. freshly grated Parmesan cheese 1 T. fresh parsley, finely minced
Step 1: Preheat the oven to 425 F.
Step 2: Spray a 1-quart baking dish with non-stick spray.
Step 3: Lay the scallops in the baking dish and sprinkle each one with a little of the salt and pepper.
Step 4: In a small microwave-safe bowl, melt the butter and add the lemon juice, shallot, garlic powder, panko crumbs, parmesan, and parsley.
Step 5: Evenly spoon the mixture over the scallops.
Step 6: Bake the scallops for 12 to 15 minutes or until golden brown and serve immediately.