Once you start using the lighter, larger, crisper Japanese panko crumbs, the usual bread crumbs will feel like sand. A box of panko in the pantry crunches up all kinds of oven-fried seafood and chicken and substitutes for bread crumbs in any recipe. Their airy texture is akin to the difference between flaky kosher salt and dense iodized salt. Figure on about three large scallops per person.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
HEAT the oven to 450°F. Lightly coat a large rimmed baking sheet with nonstick cooking spray.
Step 2
RINSE the scallops and pat dry. Place the scallops in a large bowl with 6 tablespoons of the melted butter. Gently toss to coat evenly.
Step 3
COMBINE the panko, Parmesan, and dry rub in a shallow bowl and blend well.
Step 4
ROLL each scallop in the breading and place on the baking sheet.
Step 5
BAKE the scallops for 10 minutes. Remove them from the oven and heat the broiler.
Step 6
SPRINKLE the tops lightly with any leftover breading and drizzle with the remaining 2 tablespoons of butter.
Step 7
BROIL the scallops about 4 inches from the heat source for 3 to 5 minutes, until the tops are golden brown and crisp.
Step 8
SPRINKLE with parsley and lemon zest and serve with the lemon wedges.
