Ingredients
Scale
- 1 pound dry sea scallops (about 16 medium)
- 5 tablespoons extra virgin olive oil, divided
- 2 tablespoons fresh orange juice
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon freshly-ground black pepper
- 1/3 cup plain bread crumbs
- 1 teaspoon orange zest
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon roughly chopped fresh thyme leaves
- 2 teaspoons finely chopped fresh chives
- 2 teaspoons minced fresh garlic
- 1/4 cup grated pecorino romano cheese
Instructions
- Preheat the oven to 400°F and arrange a rack in the center.
- Remove the small tough muscle from the scallops if necessary, then gently dry them with a paper towel.
- Add 1 tablespoon of olive oil to an 8-inch casserole dish and swirl to coat the bottom. Arrange the scallops in a single layer with some space between them. Drizzle orange juice and 1 tablespoon olive oil over the scallops, then season with salt and pepper.
- In a bowl, mix breadcrumbs, orange zest, parsley, thyme, chives, garlic, and cheese. Stir in the remaining olive oil until combined, then distribute this mixture evenly over the scallops.
- Bake for 15 minutes or until the scallops are opaque and the breadcrumbs are golden brown. Serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure scallops are dry for even baking.
Experiment with different herbs for varied flavor profiles.
Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 65mg