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Golden Crusted Scallops Gratin

Delight in the rich flavor of Golden Crusted Scallops Gratin with scrumptious panko, Parmesan cheese, paprika, butter, and olive oil baked in individual dishes for an elegant presentation, all ready in just 15 minutes.
1
25 min
TOTAL TIME
278
CALORIES
$3.55
PER SERVING
Golden Crusted Scallops Gratin
Ingredients
SCALLOPS
4 SERVINGS
Sea Scallops
16 large sea scallops
Coarse Ground Black Pepper
1/4 tsp coarse ground black pepper
Kosher Salt
1/2 tsp kosher salt
BREADCRUMB MIXTURE
Fresh Parsley
2 tbsp fresh parsley
chopped
Unsalted Butter
4 tbsp unsalted butter
melted
Cayenne Pepper
1/8 tsp cayenne pepper
Paprika
1/4 tsp paprika
Panko Bread Crumbs
1/2 cup panko bread crumbs
Extra Virgin Olive Oil
2 tbsp extra virgin olive oil
Grated Parmesan Cheese
4 tbsp grated parmesan cheese
Directions
PREPARATION
10 min
PREP TIME
15 min
COOK TIME
25 min
TOTAL TIME
1
Preheat oven to 400°F (200°C) and place four individual gratin dishes on a baking sheet.
SCALLOPS
2
Dry scallops well with a paper towel and remove any attached side-muscle by pinching and tearing it away.
3
Season scallops with kosher salt and coarse ground black pepper.
BREADCRUMB MIXTURE
4
In a bowl, combine paprika, cayenne pepper, panko bread crumbs, grated Parmesan cheese, chopped fresh parsley, extra-virgin olive oil and melted unsalted butter, stirring well until evenly combined.
BAKING
5
Divide the seasoned scallops equally among the four gratin dishes and cover each dish evenly with breadcrumb mixture.
6
Bake for 12-15 minutes, or until the topping is golden brown and the scallops are cooked through
Health Info
Macros
8g
CARBS
21g
FAT
13g
PROTEIN
Contains these allergens
FISH
MILK
CRUSTACEAN SHELLFISH
WHEAT
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Frequently Asked Questions
Do scallops need to be marinated?
Why are my scallops rubbery?
Do I need to rinse scallops before cooking?
Why are my scallops sticking to the pan?
Does the size of scallops affect the taste?
What oil should I use to cook scallops?
Why is it important to pat dry scallops before cooking?
What should be the internal temperature of cooked scallops?
What sides go well with scallops?
Should scallops be cooked covered or uncovered?