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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Recipe Information
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
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
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.
In a medium bowl, combine the panko breadcrumbs, grated Parmesan cheese, lemon zest, chopped parsley, thyme leaves, salt, and black pepper. Mix well.
Drizzle the melted butter over the breadcrumb mixture and stir until evenly coated. The breadcrumbs should be slightly moist but still crumbly.
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.
Place the coated scallops onto the prepared baking sheet, leaving a little space between each one for even cooking.
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.
Remove the scallops from the oven and transfer them to a serving platter.
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
Calories |
1355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 4893 mg | 213% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.5 g | ||
| Protein | 109.1 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1594 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
