This is a simple, savory baked scallop recipe that can feed a crowd. Plump weathervane scallops are baked in a nutty brown butter, then topped with brown butter breadcrumbs to give the scallops a bold crunch. The bright lemon-parsley gremolata topping ties all of the flavors together and adds a freshness that perfectly compliments the natural sweetness of weathervane scallops.
Brown Butter Baked Scallops With Parsley Gremolata
November 13th, 2024A Fancy, Family-Style Scallop Recipe
Print Recipe
Brown Butter Baked Scallops With Parsley Gremolata
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
20 minutes
Total time
30 minutes
Yield
4 to 6 servings
Ingredients
- 1 (20 oz.) pack Weathervane Scallops
- 4 oz. (1 stick) of butter
- 1 cup panko breadcrumbs
- 1 teaspoon salt, divided
- ½ teaspoon pepper, divided
- Lemon wedges, for serving
- FOR THE GREMOLATA
- 1 bunch parsley, finely chopped
- Zest of 1 lemon
- ¼ cup of pine nuts, roughly chopped
Instructions
1. Preheat oven 400F.
2. Pat scallops dry using a clean kitchen towel or paper towel, then season with ½ teaspoon of salt and ¼ teaspoon of pepper. Arrange in a 9x9 baking dish, then set aside.
3. Make the brown butter: Heat butter in a small saucepan or skillet over medium heat. Stir occasionally and heat until the milk solids in the butter start to brown and the butter starts to give off a nutty aroma. When the butter solids turn a dark golden brown, remove from heat and pour into a bowl. Set aside to cool slightly.
4. Make the brown butter breadcrumbs: Pour half of the brown butter into a medium saucepan. Stir in breadcrumbs, then toast over medium heat until the breadcrumbs turn golden brown, about 5 minutes. Season with salt and pepper, then remove from heat and transfer to a small bowl.
5. Bake the scallops: Pour the remaining brown butter (while still warm) over the scallops. Top each scallop with 1 teaspoon of breadcrumbs. Bake in the oven for 10 to 12 minutes until the scallops are cooked through but still soft and plump.
6. Make the gremolata: Combine parsley, lemon zest, and pine nuts in a small bowl. Set aside.
7. Let the scallops cool in the pan for 5 minutes, then transfer to a platter. Sprinkle gremolata over the top and serve with lemon wedges.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
