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4 servings


0 hours 10 mins


0 hours 15 mins


0 hours 25 mins

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1 Tbsp. Olive oil

1 Lb. pound large dry sea scallops (about 16 scallops-dry scallops are best if you can find them)

¼ Tsp. kosher salt

¼ Tsp. ground pepper

2 Tbsp. Land ‘O Lakes light butter with canola, melted

2 Tbsp. lemon juice

2 Tbsp. chopped shallot

½ cup panko breadcrumbs

1/4 cup Parmesan cheese, grated

2 Tbsp. chopped fresh flat-leaf parsley

Pam Cooking Spray


1. Preheat the oven to 425 degrees F. Coat the bottom of a baking dish with cooking spray. Pat scallops dry; arrange in a single layer in the dish. Sprinkle the scallops evenly with salt and pepper.

2. Whisk melted butter, lemon juice and shallot in a small bowl; pour over the scallops.

3. In the same bowl, combine panko, Parmesan, parsley and the 1 tablespoon of olive oil. Sprinkle the mixture evenly over the scallops.

4. Bake until the scallops are opaque and the topping is golden brown, 10 to 15 minutes. Serve hot.

NOTE:  These are fabulous served with a side of Orzo, corn & asparagus pieces and a glass of a crisp, white wine.  This is an elegant, easy meal that works well for both a fast weeknight supper or date night.