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.
Total Time 25 minutesminutes
Servings 4Servings
Ingredients
5tablespoonsunsalted butterdivided
1-poundsea scallops
1/2teaspoonkosher salt
1lemonfor zest/juice
4clovesgarliccoarsely chopped
1cuppanko 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.