Garlic Butter Baked Scallops in Half Shell
Ingredients
- • 16 item half shell scallops
- • 115 g butter
- • 4 cloves garlic
- • 15 g fresh parsley
- • 30 ml lemon juice
- • 30 ml white wine
- • 50 g panko breadcrumbs
- • 30 g parmesan cheese
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 1 lemon lemon wedges for serving
Instructions
- 1
Preheat oven to 220°C (425°F) and arrange the half shell scallops on a large baking sheet.
- 2
Pat the scallop meat dry with paper towels and season lightly with salt and pepper.
- 3
In a small saucepan, melt the butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned.
- 4
Remove from heat and stir in white wine, lemon juice, and half of the chopped parsley.
- 5
Spoon about 1 teaspoon of the garlic butter mixture over each scallop in its shell.
- 6
In a small bowl, combine panko breadcrumbs with grated parmesan cheese.
- 7
Sprinkle the breadcrumb mixture evenly over each scallop, about 1 teaspoon per shell.
- 8
Bake for 10-12 minutes until the scallops are opaque, cooked through, and the topping is golden brown.
- 9
Remove from oven and let rest for 2 minutes. Garnish with remaining fresh parsley.
- 10
Serve immediately with lemon wedges on the side for squeezing over the scallops.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These elegant baked scallops are my go-to appetizer for impressing guests without the stress. The garlic butter and crispy parmesan-panko topping transform simple scallops into restaurant-quality bites that always disappear within minutes!"
