The best way to cook sea scallops is to sear them in a hot cast-iron pan, but when you are cooking for a crowd, baking is a good second best, and much less labor intensive. These were delicious.
Yields 4-6 servings
2 pounds sea scallops, rinsed and drained
4 tablespoons butter, melted
4 cloves garlic, minced
1 small onion chopped
2 teaspoons dried tarragon
Salt and pepper to taste
3/4 cup Panko
3 tablespoons olive oil
Chopped parsley for garnish
Lemon wedges for garnish
Preheat oven to 425 degrees F.
Place scallops, melted butter, garlic, onions and tarragon in a bowl. Season with salt, and pepper. Stir to combine. Transfer to a casserole dish. Arrange the scallops in a single layer.
In a separate bowl, combine Panko and olive oil and stir to mix. Sprinkle on top of scallops.
Bake in the preheated oven until crumbs are brown and scallops are done, about 12 to 15 minutes. Top with parsley, and serve with lemon wedges on the side.
I served this with couscous and a salad, and a crisp white wine.