Ramp up your dinner game with this simple yet elegant recipe for Panko Crusted Scallops for Two. These golden brown scallops, baked to perfection and topped with crispy panko breadcrumbs, are a sure way to your favorite person on your next date night.
Panko crusted scallops are a delicious seafood dish that’s quick to prepare and perfect for busy weeknights or special occasions. Known for their delicate flavor and beautiful golden crust, these scallops are a restaurant-quality dish you can easily make at home.
Why We Love This Recipe:
- Quick Cooking Time: Ready in just 20 minutes, perfect for busy families.
- Healthy Ingredients: Uses fresh sea scallops and minimal oil.
- Impressive Presentation: Great for entertaining guests.
- Versatile: Can be paired with various sides for a complete meal.
If you like this seafood recipe, you may also love our Fried Grouper Cheeks or our Quick and Easy Baked Crab Cakes with Panko.
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What Ingredients Will You Need?
- Sea Scallops: Fresh or frozen, choose large sea scallops for the best texture and flavor.
- Panko Breadcrumbs: Adds a delightful crunch as a topping.
- Garlic: Freshly minced garlic enhances the flavor.
- Fresh Parsley: Chopped parsley adds a fresh, herbaceous note.
- Butter: Helps toast the breadcrumbs and adds richness.
- Salt and Pepper: Basic seasonings to enhance the natural flavor of the scallops.
- Lemon: Optional
Note: Refer to the recipe card below for exact quantities.
Instructions
How to Make: Panko Crusted Scallops for Two
STEP ONE: Prepare the Scallops:
Pat the sea scallops dry with a paper towel. Season both sides with salt and pepper.
STEP TWO: Make the Topping:
In a small bowl, combine the panko breadcrumbs, minced garlic, and chopped parsley. Add the 1 ½ tablespoons of melted butter and mix until the panko is evenly coated.
STEP THREE: Coat the Scallops:
Place the scallops on a greased baking sheet or in a ceramic baking dish with remaining butter. Spoon the panko mixture over the top of each scallop, pressing lightly to adhere.
STEP FOUR: Bake the Scallops:
Bake in the preheated oven at 400°F (200°C) for 12-15 minutes, or until the scallops are opaque and the topping is golden brown. For an extra crispy topping, broil for an additional 1-2 minutes, watching closely to prevent burning.
What Are Some Good Substitutions?
- Sea Scallops: Bay scallops can be used but adjust cooking time as they are smaller.
- Panko Breadcrumbs: Regular breadcrumbs or crushed crackers can be used.
- Butter: Olive oil or ghee can replace butter for a different flavor.
How Can You Change This Recipe Up?
- Flavor: Add minced shallots or lemon zest to the panko for extra flavor.
- Spice: Sprinkle with red pepper flakes for a spicy kick.
What Kitchen Equipment Is Best?
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- Baking sheet or ceramic baking dish
- Paper towels
- Small bowl for breadcrumbs
- Oven
How Should You Store This?
Store any leftover scallops in an airtight container in the refrigerator for up to 2 days.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
Scallops should be thoroughly dried to achieve a good sear.
Press the panko mixture firmly onto the scallops for even coverage. For a crunchier topping, toast the panko breadcrumbs separately in a frying pan on the stovetop.
To reheat, gently warm in a skillet over medium heat until heated through.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use the excess panko breadcrumbs to make meatballs.
- Use leftover butter and lemon to create a lemon butter sauce for fish.
Need Something To Pair This With?
- Lemon garlic asparagus would be a great side dish.
- Sea scallops pair well with creamy mashed potatoes.
- Our simple Arugula Salad with Lemon Vinaigrette would make the perfect side salad.
In The Mood For a Similar Dish?
- Lemon Garlic Shrimp
- Garlic Butter Lobster Tails
- Simple Bay Scallops with Pasta and Lemon Garlic Sauce
Related
More seafood recipes you will love:
FAQ
Yes, just make sure to thaw and dry them thoroughly before cooking.
Scallops are done when they are opaque and firm to the touch, with a golden-brown crust.
Olive oil or vegetable oil works best due to their high smoke points.
📖 Recipe
Panko Crusted Scallops for Two
Equipment
- Baking sheet or ceramic baking dish
- Paper towels
- Small bowl for breadcrumbs
- Oven
Ingredients
- ½ lb sea scallops
- ¼ cup panko breadcrumbs
- 1 clove garlic minced
- 3 tablespoon butter melted
- 1 tablespoon fresh parsley chopped
- salt to taste
- pepper to taste
- 1 lemon, juice of optional
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the sea scallops dry with a paper towel. Season both sides with salt and pepper.
- In a small bowl, combine the panko breadcrumbs, minced garlic, and chopped parsley. Add 1 ½ tablespoons of melted butter and mix until the panko is evenly coated.
- Place the scallops on a greased baking sheet the remaining butter. Spoon the panko mixture over the top of each scallop, pressing lightly to adhere.
- Bake in the preheated oven for 12-15 minutes, or until the scallops are opaque and the topping is golden brown. For an extra crispy topping, broil for an additional 1-2 minutes, watching closely to prevent burning.
- Serve the panko crusted scallops hot, garnished with a sprinkle of fresh parsley and squeeze fresh lemon over the top if desired.
Notes
- Sea Scallops: Bay scallops can be used but adjust cooking time as they are smaller.
- Panko Breadcrumbs: Regular breadcrumbs or crushed crackers can be used.
- Butter: Olive oil or ghee can replace butter for a different flavor.
Nutrition
Enjoy these delicious Panko Crusted Scallops for Two and impress your family and friends with this simple yet elegant dish.
Share your cooking experience and explore more seafood recipes on our blog!
Important Food Safety Tips
Always cook scallops to an internal temperature of 145°F. Store fresh scallops in the coldest part of your refrigerator and use within 1-2 days.
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
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