Panko- & Parmesan-Crusted Baked Scallops Recipe
"These easy baked scallops have a delightful balance of crunchy, golden-brown topping and tender, sweet scallops. They feel decadent like scallops should, thanks to the tasty lemon-butter sauce. Look for uniform scallops; if they're particularly large, you might need to bake them for more than 10 minutes...."
INGREDIENTS
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3 tablespoons olive oil, divided
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1 pound large sea scallops (about 16 scallops), patted dry
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¼ teaspoon kosher salt
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¼ teaspoon black pepper
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2 tablespoons unsalted butter, melted
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2 tablespoons fresh lemon juice (from 1 lemon)
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2 tablespoons chopped shallot
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½ cup whole-wheat panko (Japanese-style bread crumbs)
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1 ounce Parmesan cheese, grated (about ¼ cup)
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2 tablespoons chopped fresh flat-leaf parsley
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