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Baked Scallops with Parmesan and Parsley

1 lb. scallops
1/4 cup plus 1 TBSP unsalted butter, melted
1/4 cup sour cream
3 TBSP dry white wine
1 tsp. lemon zest, finely grated ?
Kosher salt and freshly ground pepper ??
2/3 cup panko breadcrumbs ?
1/2 cup grated Parmesan ?   
3 cloves garlic, minced
1 TBSP fresh red chile, finely chopped ?
3 TBSP flat-leaf parsley, chopped ?
Crusty bread, for serving

Preheat oven to 425-degrees.
Coat bottom of a 1 1/2-quart shallow baking dish with 1 TBSP butter. Set aside.
In a medium bowl, whisk together sour cream, wine and lemon zest.
Season with 1/2 tsp. salt.
Add scallops, tossing to coat.
In a small bowl, mix together panko, Parmesan, garlic, chile and remaining 1/4 cup melted butter.
Add scallops to prepared dish and pour sour cream mixture evenly over top.
Top with panko mixture and a few grinds of pepper.
Bake until sizzling and golden, about 8 minutes.
Switch oven to broiler setting and broil until breadcrumbs are browned, about 1 minute more.
Sprinkle with parsley and serve immediately, with crusty bread.
Serves 2-3.

Coastal Fisherman Merch
CF Merch



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