Scallop Gratins with Lemon Garlic Butter
Elevate your seafood game with these decadent Scallop Gratins with Lemon Garlic Butter, a truly irresistible dish that’s perfect for any special occasion or elegant weeknight dinner. Juicy, tender sea scallops are bathed in a fragrant garlic butter infused with bright lemon zest and fresh parsley, then topped with a golden, crunchy panko-Parmesan crust. A touch of dry white wine adds subtle sophistication and keeps the scallops perfectly moist as they bake to perfection in just 12 minutes. This easy yet restaurant-worthy recipe is ready in under 30 minutes, making it an ideal choice for seafood lovers. Serve these gratins with a crisp green salad or crusty bread to savor every last drop of buttery goodness! Keywords: scallop gratins recipe, lemon garlic butter scallops, baked panko crust scallops, seafood dinner ideas.
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Recipe Information
Ingredients
- 12 large pieces Sea scallops
- 4 tablespoons Unsalted butter
- 2 cloves Garlic
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley
- 1 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese
- 2 teaspoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Dry white wine
Instructions
Preheat your oven to 400°F (200°C).
Finely chop the garlic and parsley, then set aside.
In a small saucepan over medium heat, melt the butter. Add the garlic and sauté for 1 minute until fragrant. Remove from heat and stir in the lemon zest, lemon juice, and parsley.
In a small bowl, mix the panko breadcrumbs, grated Parmesan, olive oil, salt, and black pepper until well combined.
Pat the scallops dry with paper towels and place them in oven-safe ramekins or a shallow baking dish. Avoid overcrowding.
Drizzle the garlic butter mixture evenly over the scallops.
Sprinkle the breadcrumb mixture generously on top of the scallops, ensuring they are well covered.
Pour the white wine into the bottom of the ramekins or baking dish to keep the scallops moist while baking.
Bake the scallops in the preheated oven for 10-12 minutes, or until the breadcrumbs are golden, and the scallops are opaque and cooked through.
Allow the dish to cool for 2-3 minutes and serve immediately with a wedge of lemon or fresh parsley as garnish.
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 4097 mg | 178% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.4 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1308 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.
