Baked Nantucket Bay Scallops
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 25 minutes
COURSE: Main
Nantucket Bay scallops’ delicate sweetness, smooth, buttery flavor and firm texture are perfectly complemented by this crunchy topping featuring fragrant lemon zest and herbaceous parsley. A beautiful way to serve these precious, seasonal gems.
Ingredients
- 1 lb. Nantucket Bay Scallops
- 3 Tbsp olive oil, divide
- 2 tsp lemon zest
- 1/2 cup panko breadcrumbs
- 2 Tbsp minced parsley
- 3 Tbsp butter, cubed
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Carefully remove the small muscle from the side of the scallops.
- In a small bowl, toss together half the olive oil with lemon zest, panko, and parsley. Season with salt and pepper.
- In a baking dish place scallops and toss with remaining olive oil and season with salt and pepper. Top with breadcrumb mixture and place cubed butter on top.
- Bake for 8-10 minutes uncovered until scallops are just cooked through. Turn oven up to broil and carefully broil until golden brown.
- Remove from oven and serve alongside your favorite Citarella sides.
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SHOP THIS RECIPE
Begin Each Recipe with the Finest Seafood
Did you know that Citarella owner, Joe Gurrera also owns Lockwood & Winant, a wholesale seafood company at the Fulton Fish Market? Joe has relationships with trusted fishermen worldwide, ensuring we offer the widest variety, highest quality, freshest seafood. Many of our fishmongers have worked with Joe for decades and have been trained to wield a knife like an artisan. They hand-cut, hand-shuck, and hand-prepare our seafood for your order.
