Jumbo Baked Diver Scallops
Elevate your seafood dining experience with these luxurious Jumbo Baked Diver Scallops—a show-stopping dish that's as impressive as it is easy to prepare. Tender, sweet jumbo scallops are baked to perfection under a golden, garlicky crust made from crispy panko breadcrumbs, Parmesan cheese, and fresh parsley. A drizzle of melted butter and a splash of white wine infuse the dish with rich, savory flavor, complemented by the brightness of freshly squeezed lemon juice. Perfectly cooked in just 15 minutes, these scallops strike the ideal balance between indulgence and simplicity. Serve straight from the oven with a side of lemon wedges for a restaurant-quality dish that shines at dinner parties or date nights.
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Recipe Information
Ingredients
- 12 pieces jumbo diver scallops
- 4 tablespoons unsalted butter
- 3 cloves garlic
- 1 cup panko breadcrumbs
- 0.25 cup Parmesan cheese
- 2 tablespoons fresh parsley
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 0.5 teaspoons kosher salt
- 0.25 teaspoons black pepper
- 2 tablespoons white wine
Instructions
Preheat your oven to 400°F (200°C).
Rinse the scallops under cold water and gently pat them dry with paper towels. Remove the small side muscle if still attached.
In a small skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Turn off the heat.
In a mixing bowl, combine the panko breadcrumbs, Parmesan cheese, chopped parsley, lemon juice, olive oil, salt, and pepper. Pour the garlic butter mixture into the bowl and mix until the breadcrumbs are evenly coated.
Grease a baking dish with 1 tablespoon of butter. Arrange the scallops in a single layer in the dish, leaving a little space between each one.
Season the scallops lightly with a pinch of salt and pepper. Spoon the breadcrumb mixture evenly onto the scallops, pressing gently so it adheres.
Pour the white wine into the baking dish around the scallops, taking care not to wet the breadcrumb topping.
Melt the remaining 1 tablespoon of butter in the microwave or on the stovetop and drizzle it over the breaded scallops.
Bake in the preheated oven for 12-15 minutes, or until the scallops are opaque and the breadcrumb topping is golden brown.
For an extra-crispy topping, broil the scallops for 1-2 minutes after baking, keeping a close watch to avoid burning.
Remove from the oven and serve hot, garnished with extra parsley and lemon wedges on the side.
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 3212 mg | 140% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.8 g | ||
| Protein | 100.1 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1330 mg | 28% | |
*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.
