A New England favorite, 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 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 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.
Frequently Asked Questions:
If you don’t have panko breadcrumbs in your pantry, try substituting with gluten free matzo meal or almond flour.
Roasted veggies (like cauliflower or broccoli) are usually a good idea.
Your fork is waiting.
- 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
- Preheat oven to 400 degrees and have one 8 x 8 baking dish or four small ramekins ready to use.
- 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.
- 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.