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.
Copyright 2020 Barb Szyszkiewicz
About the Author
Barb Szyszkiewicz, editor at CatholicMom.com, is a wife, mom of 3 young adults, and a Secular Franciscan. Barb enjoys writing, cooking, and reading, and is a music minister at her parish. Find her blog at FranciscanMom and her family’s favorite recipes with nutrition information at Cook and Count. Barb is the author of The Handy Little Guide to Prayer and The Handy Little Guide to the Liturgy of the Hours, available from Our Sunday Visitor.