PARMESAN BAKED SCALLOPS | FISH AND SEAFOOD | EASY RECIPE

Ingredients

• 12 U10/U12 dry-packed scallops
• kosher salt, for seasoning
• black pepper, for seasoning
• lemon wedges, for serving
• FOR THE COMPOUND BUTTER:
• 3 to 4 Tablespoons salted butter, room temperature
• 2 cloves garlic, minced
• 1 Tablespoon fresh parsley, chopped
• pinch of kosher salt
• pinch of black pepper
• juice of 1/2 lemon
• pinch of crushed red pepper flakes, optional
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/3 Cup Parmesan cheese, freshly grated plus more for topping
• FOR THE CRUNCHY TOPPING
• 2 Tablespoons butter
• 1/3 to 1/2 Cup panko breadcrumbs
• 1 teaspoon fresh parsley, chopped