Baked Scallops au Gratin with Garlic-Parmesan Crust

How to Make Baked Scallops au Gratin with Garlic-Parmesan Crust

1. 1

   Step 1: Make garlic-lemon butter

   Preheat the oven to 425°F (220°C). In a small saucepan over low heat, melt the butter with the minced garlic just until fragrant (about 1 minute) — do not brown the garlic. Remove from heat and stir in the lemon juice; set aside, reserving about 1 tablespoon of the butter for finishing.

   For this step

   • 2 clovesGarlic, minced
   • 1 tbspFresh lemon juice
   
2. 2

   Step 2: Prepare and season scallops

   Pat the scallops very dry with paper towels and trim any side muscle. Arrange them in a single layer in a shallow gratin dish or four individual ramekins, then season evenly with kosher salt and freshly ground black pepper. Spoon a little of the garlic-lemon butter over each scallop to coat.

   For this step

   • 1 lbSea scallops (dry-packed)
   • 1 tsp (salt) + 1/2 tsp (pepper)Kosher salt and freshly ground black pepper
   
3. 3

   Step 3: Toast panko and mix topping

   Heat the olive oil in a small skillet over medium heat, add the panko and toast, stirring frequently, until golden and crisp, about 3–4 minutes. Transfer to a bowl and stir in the grated Parmesan and chopped parsley until evenly combined; taste and adjust seasoning if needed.

   For this step

   • 3/4 cupPanko breadcrumbs
   • 3/4 cupGrated Parmesan cheese (freshly grated)
   • 2 tbspFresh parsley, finely chopped
   • 1 tbspExtra-virgin olive oil
   
4. 4

   Step 4: Assemble and bake

   Evenly sprinkle the panko-Parmesan mixture over the scallops and dot the top with any remaining garlic-lemon butter. Bake in the preheated oven for 10–12 minutes, until the topping is golden and the scallops are opaque and just cooked through (internal temperature about 120–125°F).
   
5. 5

   Step 5: Finish and serve

   Let the gratin rest 2 minutes, then finish with an extra squeeze of lemon and a scatter of additional parsley if desired. Serve hot with crusty bread or a simple green salad to soak up the buttery juices.
   

1. Preheat the oven to 425°F (220°C). In a small saucepan over low heat, melt the butter with the minced garlic just until fragrant (about 1 minute) — do not brown the garlic. Remove from heat and stir in the lemon juice; set aside, reserving about 1 tablespoon of the butter for finishing.
2. Pat the scallops very dry with paper towels and trim any side muscle. Arrange them in a single layer in a shallow gratin dish or four individual ramekins, then season evenly with kosher salt and freshly ground black pepper. Spoon a little of the garlic-lemon butter over each scallop to coat.
3. Heat the olive oil in a small skillet over medium heat, add the panko and toast, stirring frequently, until golden and crisp, about 3–4 minutes. Transfer to a bowl and stir in the grated Parmesan and chopped parsley until evenly combined; taste and adjust seasoning if needed.
4. Evenly sprinkle the panko-Parmesan mixture over the scallops and dot the top with any remaining garlic-lemon butter. Bake in the preheated oven for 10–12 minutes, until the topping is golden and the scallops are opaque and just cooked through (internal temperature about 120–125°F).
5. Let the gratin rest 2 minutes, then finish with an extra squeeze of lemon and a scatter of additional parsley if desired. Serve hot with crusty bread or a simple green salad to soak up the buttery juices.