Baked Scallop Scampi
Larger than Patagonian scallops, Sea Scallops have a mild, sweet and briny flavor.
Publix scallops are not treated with phosphates, so they do not absorb additional water, so they have a delicious flavor and texture.
Servings 4 Servings
Ingredients
- 5 tablespoons unsalted butter divided
- 1- pound sea scallops
- 1/2 teaspoon kosher salt
- 1 lemon for zest/juice
- 4 cloves garlic coarsely chopped
- 1 cup panko bread crumbs
Instructions
- Preheat oven to 375°F. Coat 9- x 9-inch baking dish with 1 tablespoon butter. Season scallops with salt and place in dish; squeeze juice of lemon over scallops.
- Preheat large sauté pan on medium. Place remaining 4 tablespoons butter in pan, then add garlic; cook and stir 2–3 minutes. Add breadcrumbs and 1 teaspoon lemon zest; cook and stir 1–2 more minutes or until butter is absorbed and breadcrumbs are slightly toasted.
- Top scallops with bread crumb mixture. Bake 12–15 minutes or until scallops are opaque and firm and bread crumb mixture has browned. Suggest serving with cheesy grits.
Other Preparation Methods
- Grill: Preheat grill on medium-high. Divide and place 1-pound sea scallops onto 4 (12-in) skewers; season with salt and pepper. Grill 5–7 minutes, turning once, or until scallops are opaque and firm.
- Broil: Preheat oven on broil. Season 1-pound sea scallops with salt and pepper. Place in single layer on baking sheet; broil 4–6 minutes or until scallops are opaque and firm.
