Parmesan-Crusted Baked Scallops

Serves 3-4 as a main dish. This is a simple mid-week dinner. For an extra punch of parmesan flavor, use the Crazy Crumbs in Parmesan. 
  • 2 tablespoons olive oil, divided
  • 1 pound large sea scallops (about 16 scallops), patted dry
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped shallot
  • ½ cup Margot’s Morsels Crazy Crumbs, Salt
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)
  • 3 tablespoons chopped fresh flat-leaf parsley, 1 tablespoon to garnish just before serving.

Preheat oven to 425 degrees F. Brush the bottom of an 8-inch square baking dish with 1 tablespoon oil. Pat scallops dry; arrange in a single layer in the dish. Salt and pepper both sides of the scallops evenly.

Whisk melted butter, lemon juice and shallot in a small bowl; pour over the scallops. In the same bowl, combine crazy crumbs, Parmesan, parsley and the remaining 1 tablespoons oil. Sprinkle the mixture evenly over the scallops.

Bake until the scallops are opaque and the topping is golden brown, 10 to 15 minutes. Serve hot and sprinkle extra parsley just before serving.

Older Post
Newer Post
Close (esc)

Want 10% Off?

Sign up to Get Your Crunch On™ and we will send you a discount code

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now