Baked Scallops with Panko, Citrus & Basil

Fish

It's the easiest baked scallop dish - perfect for the holidays, dinner parties and date-nights-at-home. Grab a baguette and let's get this party started!

--Christina, WeekdayPescatarian.com

Ingredients:

– large sea scallops – butter – white wine – creme fraiche – garlic cloves – grapefruit zest, plus wedges  – salt and pepper – panko breadcrumbs – parmesan cheese – red chili (optional) – fresh basil

Let's Get Cooking

1, Prep Scallops

Remove the side muscles from each of the sea scallops and dry well.

Whisk together creme fraiche, salt, wine and grapefruit zest in a small baking dish. Add scallops, tossing to coat. Set aside.

2. Toast Topping

In a skillet, melt butter, then add panko, minced garlic, diced chili (if using), salt and pepper.

Sauté until breadcrumbs have turned golden brown. Remove from heat. Stir in shredded parmesan cheese.

3. Bake Scallops

Top each scallop with panko mixture. Bake until the mixture is bubbling and the scallops are just cooked through.

4

Garnish with fresh basil and grapefruit wedges. Serve with crusty bread.

Prep for Service

Take a bow, chef!

Hungry for More?

Try Seared Scallops in Brown Butter next!

I'm Christina, an American living in Portugal. I share fish-forward recipes from my tiny seaside flat. Follow for more easy and impressive seafood ideas!