A delightful and healthy way to enjoy scallops with a crispy herb crust, baked to perfection.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a crispy crust.
Rinse the scallops under cold water and pat them dry with a paper towel.
Drying the scallops helps the coating adhere better.
In a shallow dish, beat the eggs lightly.
Adding a splash of water to the eggs can make the coating lighter.
In another dish, mix the breadcrumbs, garlic powder, and half of the parsley.
Ensure the breadcrumb mixture is evenly combined for consistent flavor.
Dip each scallop into the egg mixture, then coat it in the breadcrumb mixture.
Press the scallops gently into the breadcrumbs to ensure a good coating.
Place the coated scallops on a baking sheet sprayed with olive oil.
Arrange the scallops in a single layer for even cooking.
Lightly spray the tops of the scallops with olive oil.
This helps achieve a golden, crispy crust.
Bake in the preheated oven for 10-12 minutes, or until the scallops are opaque and the crust is golden brown.
Keep an eye on the scallops to avoid overcooking.
Remove from the oven, sprinkle with the remaining parsley, and squeeze fresh lemon juice over the top.
Adding lemon juice enhances the flavor and freshness of the dish.
Serve immediately and enjoy your crispy baked scallops.
Pair with a side salad or steamed vegetables for a complete meal.
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