Magic Crispy Baked Shrimp has been a 12 Tomatoes favorite for ages, so we decided to try the same irresistible technique on scallops—and the result is just as magical! These tender, succulent scallops are baked in a garlicky, buttery white wine sauce, topped with a crispy Parmesan-panko crust. Best of all, the oven does most of the work, delivering a dish that’s packed with flavor and requires no stovetop fuss. It’s a simple, elegant meal that’s truly a little piece of magic.
Ingredients:
- 1 1/2 lb scallops
- 1/2 cup dry white wine
- 2 tablespoons butter (1/2 stick)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- Juice from 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
For the topping:
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 4 tablespoons Parmesan cheese
- Fresh parsley, finely chopped
Preparation:
- Preheat oven to 400°F.
- Add butter and white wine to an 8×10-inch baking dish, then bake for 10 minutes to reduce the sauce.
- Dry scallops with paper towels and remove the attached muscle if needed.
- In a bowl, combine olive oil, garlic, salt, pepper, paprika, and cayenne. Toss scallops to coat.
- Mix panko breadcrumbs, melted butter, and Parmesan in a separate bowl.
- Arrange scallops in the baking dish, sprinkle with breadcrumb topping, and bake for 15-18 minutes until golden.
- Garnish with fresh parsley and serve.
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