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Baked Scallops with Panko

Sea scallops topped with buttery crunchy seasoned panko crumbs and lemon zest then baked in white wine until the topping is crispy and the scallops are just perfectly cooked.
5 from 1 vote
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1/2 cup seasoned panko crumbs 
  • 2 tablespoons unsalted butter, softened 
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon dried parsley
  • Zest of 1 lemon
  • 1/8 teaspoon freshly ground black pepper
  • 1 lb fresh sea scallops, tough side muscle removed, patted VERY dry
  • 1/4 cup dry white or rose wine 

For garnish and serving

  • Sea salt
  • 1 lemon, cut into wedges

Instructions
 

  • Preheat the oven to 400 degrees F. Spray a medium-sized 9 x 9 inch baking dish with cooking spray.  Alternatively, you could use 2 9-inch oval baking dishes. 
  • In a small bowl, combine panko crumbs, butter, extra virgin olive oil, parsley, lemon zest and black pepper. Combine well with your fingers. 
  • Add scallops to the baking dish. Spoon panko topping atop scallops. Pour wine into the base of the baking dish (not overtop the scallops). Bake for 11-13 minutes, or until scallops are just opaque, broiling for the last minute or two to toast the panko crumbs (keep a close eye so the panko crumbs don’t burn). Bake time will vary depending on the size of your scallops. I test for doneness by pulling out the baking dish at 10-11 minutes and slicing a smaller-sized scallop in half to test for doneness. It’s better to slightly undercook – you can always pop them back into the oven.
  • Remove scallops from oven. Sprinkle with sea salt, if desired. Serve with lemon wedges. 
     

Notes

This panko crumb mixture is also delicious on cod and haddock!
Keyword Baked scallops with panko
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