Meatless Friday: Baked Scallops

These tender scallops with a buttery crumb topping will be on your table in less than 30 minutes. I don't know if I'd prepare fresh scallops this way, but I had some frozen scallops in my freezer and had already learned that frozen scallops don't sauté well. I was pleased that the scallops were done to perfection.

Baked Scallops

Makes 4 servings

1 1/2 lb. sea scallops
1/2 cup seasoned bread crumbs (I used roasted garlic bread crumbs)
1/4 cup Parmesan cheese
4 tbsp butter, melted
2 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp sweet paprika
dash cayenne pepper (or more to taste)

Defrost scallops completely according to directions on the package. Dry them with paper towels.

Preheat oven to 400°F. Brush a bit of the olive oil on the bottom of a casserole dish. Place the scallops in the dish, leaving a bit of room between each one.

Mix all remaining ingredients in a bowl, stirring until well combined. Spoon the bread crumb mixture onto the scallops.

Bake 15 minutes until the topping is golden brown.

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