Crunchy Lemon and Herb Crusted Scallops Robin Miller
Elevate your seafood game with these Crunchy Lemon and Herb Crusted Scallops, a recipe inspired by Robin Miller that promises a perfect balance of gourmet flavor and simplicity. Tender sea scallops are transformed with a golden, crispy coating made from panko breadcrumbs, grated Parmesan, fresh parsley, thyme, and vibrant lemon zest, delivering a delightful crunch with every bite. Melted butter adds richness, while a quick bake in the oven locks in their natural juiciness without overcomplicating the process. Ready in just 25 minutes, this dish is ideal for a quick yet impressive dinner. Serve with fresh lemon wedges to enhance the bright, zesty notes, and pair with a light salad or roasted vegetables for an elegant meal that's as stunning as it is delicious. Perfect for seafood enthusiasts searching for a crispy scallop recipe that’s easy and flavor-packed!
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Ingredients
- 1 pound Sea scallops
- 1 cup Panko breadcrumbs
- 1 quarter cup Grated Parmesan cheese
- 1 tablespoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons Unsalted butter, melted
- 2 tablespoons Olive oil
- 4 pieces Lemon wedges
Directions
Step 1
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Step 2
Pat the scallops dry with a paper towel to remove any excess moisture. This will help the coating adhere better and ensure a crisp crust.
Step 3
In a medium bowl, combine the panko breadcrumbs, grated Parmesan cheese, lemon zest, chopped parsley, thyme leaves, salt, and black pepper. Mix well.
Step 4
Drizzle the melted butter over the breadcrumb mixture and stir until evenly coated. The breadcrumbs should be slightly moist but still crumbly.
Step 5
Lightly coat each scallop in olive oil, then press it into the breadcrumb mixture, ensuring an even coating on all sides. Gently shake off any excess.
Step 6
Place the coated scallops onto the prepared baking sheet, leaving a little space between each one for even cooking.
Step 7
Bake in the preheated oven for 8-10 minutes, or until the scallops are firm to the touch and the breadcrumb coating is golden brown and crispy. Be careful not to overcook, as scallops can become rubbery.
Step 8
Remove the scallops from the oven and transfer them to a serving platter.
Step 9
Serve immediately with lemon wedges on the side for squeezing over the scallops. Pair with a light salad or roasted vegetables for a complete meal.
Nutrition Facts
| Serving size | (643.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1355.0 |
| Total Fat 74.2g | 0% |
| Saturated Fat 30.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 299.0mg | 0% |
| Sodium 4893.1mg | 0% |
| Total Carbohydrate 68.7g | 0% |
| Dietary Fiber 4.0g | 0% |
| Total Sugars 4.5g | |
| Protein 109.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 349.6mg | 0% |
| Iron 4.7mg | 0% |
| Potassium 1593.7mg | 0% |
Source of Calories