By Jane Brown Courtesy of the Taste of Wellfleet cookbook
I wanted a foolproof way to cook scallops and this is it! The timing is perfect for sea scallops, and it works for jumbo shrimp as well.
Ingredients
- 16 large sea scallops (1-1½ pounds)
- ½ teaspoon kosher salt
- ¼ teaspoon coarsely-ground black pepper
- ¼ teaspoon paprika
- 1/8 teaspoon cayenne pepper
- ½ cup panko bread crumbs
- 4 tablespoons grated Parmesan cheese
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter, melted
Preparation
Preheat the oven to 400°F.
Dry the scallops well with paper towels and remove any attached side-muscle on the scallop by pinching and tearing it away from the scallop (the muscle is much tougher to eat than the scallop).
Combine the salt, pepper, paprika, cayenne, panko, Parmesan, parsley, olive oil, and butter in a bowl, stirring well until combined. Place the scallops into an 8x10-inch baking dish and cover with the breadcrumb mixture. Bake for 15-18 minutes, or just until the topping is browned.
