These baked panko parmesan crusted scallops were a great appetizer for our big Thanksgiving dinner, and they turned out perfectly. They’re easy to make—simply coat the scallops and bake—and they’re a great way to add a little variety to the usual Thanksgiving spread.
Ingredients
• 32 scallops (~ 2 pounds) we used smaller scallops
• 3/4 tsp paprika
• 2/8 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup panko bread crumbs
• 8-9 tbsp grated parmesan cheese
• 4 tbsp parsley
• 8 tbsp unsalted butter
• 4 tbsp olive oil
Directions
- Pre-heat oven to 400 degrees
- Dry scallops by patting them down with paper towels and remove muscles from scallop if needed
- Line scallops in baking dish (very lightly spray baking dish to prevent scallops from sticking)
- Combine paprika, cayenne pepper, salt and pepper, breadcrumbs, parmesan cheese, parsley, butter and olive oil into a bowl and mix well
- Add mixture to top of scallops
- Bake for 17 minutes
Serve and enjoy!