Buttered panko breadcrumbs with a mix of spices like parsley, thyme, and chives give a crispy outer layer to these baked and broiled morsels.
3/4 cup panko (japanese bread crumbs)
2 tablespoons unsalted butter, melted
1 1/2 teaspoon extra-virgin olive oil
1/4 teaspoon dry mustard
1 pinch cayenne pepper
1 clove garlic, minced
1 tablespoon chopped flat-leaf parsley
1 tablespoon snipped chives
3/4 teaspoon chopped thyme leaves
kosher salt and freshly ground black pepper
12 jumbo sea scallops
lemon wedges, for serving
Preheat the oven to 400 degrees F. Lightly butter an 8-inch square baking dish.
In a small bowl, mix the panko with the melted butter, olive oil, dry mustard, cayenne, garlic, parsley, chives and thyme and season with salt and pepper.
Season the scallops with salt and pepper. Set them in the prepared baking dish and sprinkle the scallops evenly with the panko. Bake for about 10 minutes, or until barely cooked through.
Turn the broiler on and broil the scallops 3 inches from the heat until the panko topping is crisp and golden brown, about 1 minute. Serve with lemon wedges.
gjgee
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reviews & comments
May 13, 2012
My husband made these for me for Mother's Day. They were delicious, and relatively easy. My only recommendation would be to watch the amount of salt you add to the scallops themselves. Ours turned out just a little salty tasting. The combination of herbs, garlic and panko crumbs, though, was delicious.