Bay scallops are tossed in butter and coated in a lemon and garlic panko topping then baked until golden and bubbly.
When my husband and I lived in Boston we would go out for seafood at least once a week, sometimes more. His favorite dishes are always the most simplest – often a piece of scrod or haddock baked with butter and some sort of crunchy coating.
With Valentine’s Day around the corner, I decided to kick it up a notch and use bay scallops but really this recipe (like most of my recipes) is more of a method than a specific set of rules you must follow.
The idea is simple – bay scallops are tossed in a little melted butter and lemon juice then baked with a crispy panko and parmesan topping. If you can’t find bay scallops you can use shrimp, sea scallops or simply use a piece of fresh white fish.
If you’re having company over, these can be prepped ahead of time and simply tossed in the oven as your guests arrive. Sounds like it’s time to crack open the bubbly.
Your fork is waiting.
Bay scallops are tossed in butter and coated in a lemon and garlic panko topping then baked until golden and bubbly.
- 1 1/2 pounds bay scallops
- 2 tablespoons melted butter unsalted
- 2 tablespoons lemon juice
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne optional
- 1/2 cup panko bread crumbs
- 1/4 cup parmesan cheese grated
- 1 tablespoon olive oil
- minced scallions or parsley optional garnish
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Preheat oven to 400 degrees and have one 8 x 8 baking dish or four small ramekins ready to use.
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In a medium bowl, toss scallops with melted butter, lemon juice, garlic, salt and cayenne. Divide mixture evenly between ramekins or place in baking dish.
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In a small bowl, mix together panko, parmesan and olive oil. Sprinkle mixture evenly on top of scallops. Bake until bubbly and scallops are cooked through, about 20 minutes. Garnish with scallions or parsley to serve.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
Disclosure: I am honored to be a Milk Means More Dairy Ambassador. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
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Bob McHugh
Absolutely delicious! I served mine on a bed of pan toasted orzo, cooked in chicken broth and lemon juice till liquid was absorbed. Then sprinkled toasted garlic slices, pepper and Parmesan cheese on top, with a drizzle of olive oil and a small green salad. Scallops were definitely a 10 out of 10!
Liz DellaCroce
so happy you enjoyed it Bob!
Christine Davis
Can I just tell you how amazing this dish was? You probably already know that! The only deviation I made was to halve the scallops and added shrimp. Scallops here were $17.99 a lb! Wowzers. So I did a 1/2 lb and defrosted some frozen shrimp. It was perfect! Thank you so much. I’m sharing the recipe on my blog. Christine
Liz DellaCroce
Great idea to improvise with shrimp!!! I’m so glad you enjoyed it!
sue | theviewfromgreatisland
Gorgeous shots of a gorgeous dish ~ bay scallops are such a luxury, the next time I find them, this is the recipe I’m making. Perfect for a romantic dinner for two!
Liz DellaCroce
Thank you so much!! I hope you try it!
Gina @Running to the Kitchen
I will definitely have to try this, because it looks so incredible!
Liz DellaCroce
So good and buttery!
Katrina @ In Katrina's Kitchen
I love that these are baked!
Liz DellaCroce
My kids devoured them!
Brenda @ a farmgirl's dabbles
I am loving the sound of this dish. Seafood is such a treat!
Kim
I can’t wait to try these. What do you usually serve them with?
Liz DellaCroce
Roasted veggies (like cauliflower or broccoli) are my favorite but I have tons of great side dish recipes to choose from: http://thelemonbowl.com/side-dish
Jennifer @ Show Me the Yummy
Absolutely love this for Valentine’s Day!!
Liz DellaCroce
SO easy and yummy! Would go great with your cookies ;)