Garlic Butter Baked Scallops in Half Shell
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.
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!"
