INGREDIENTS:
16 sea scallops, rinsed and drained
5 tablespoons butter, melted
5 cloves garlic, minced
2 shallots, chopped
3 pinches ground nutmeg (try to always grate nutmeg fresh--the flavor is so much better)
Kosher salt and freshly ground pepper to taste
1 cup bread crumbs (try Panko bread crumbs for this
4 tablespoons olive oil
1/4 cup chopped parsley
lemon wedges for garnish (optional)
Preheat oven to 425 degrees F (220 degrees C).
Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.
16 sea scallops, rinsed and drained
5 tablespoons butter, melted
5 cloves garlic, minced
2 shallots, chopped
3 pinches ground nutmeg (try to always grate nutmeg fresh--the flavor is so much better)
Kosher salt and freshly ground pepper to taste
1 cup bread crumbs (try Panko bread crumbs for this
4 tablespoons olive oil
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1/4 cup chopped parsley
lemon wedges for garnish (optional)
Preheat oven to 425 degrees F (220 degrees C).
Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.