Baked Scallops with Parmesan and Panko

 From Eating Well

Ingredients

3 tablespoons olive oil, divided
1 pound large dry sea scallops (about 16 scallops)
¼ teaspoon kosher salt
¼ teaspoon ground pepper
2 tablespoons unsalted butter, melted
2 tablespoons lemon juice
2 tablespoons chopped shallot
½ cup panko breadcrumbs
1 ounce Parmesan cheese, grated (about 1/4 cup)
2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 425 degrees F. Coat the bottom of an 8-inch square baking dish with 1 tablespoon oil. Pat scallops dry; arrange in a single layer in the dish. Sprinkle the scallops evenly with salt and pepper.

Whisk melted butter, lemon juice and shallot in a small bowl; pour over the scallops.

In the same bowl, combine panko, Parmesan, parsley and the remaining 2 tablespoons oil. Sprinkle the mixture evenly over the scallops.

Bake until the scallops are opaque and the topping is golden brown, 10 to 15 minutes. Serve hot.