A delightful dish featuring tender scallops coated in a golden, crispy crust, baked to perfection.
Preheat your oven to 450°F.
Preheating ensures even cooking and a perfect golden crust.
In a mixing bowl, combine the salt, ground black pepper, smoked paprika, and panko breadcrumbs.
Mix thoroughly to evenly distribute the seasoning in the breadcrumbs.
In another bowl, whisk together the egg and water to create an egg wash.
Ensure the egg and water are well combined for a smooth coating.
Pat the scallops dry with a paper towel, then roll them in the breadcrumb mixture to coat evenly.
Drying the scallops helps the coating stick better.
Dip each coated scallop into the egg wash, then roll again in the breadcrumb mixture for a double coating.
Double coating ensures a thicker, crunchier crust.
Place the coated scallops in a greased baking dish, arranging them in a single layer.
Avoid overcrowding to ensure even cooking.
Let the scallops sit for 10 minutes to allow the coating to adhere.
This step helps the coating stay on during baking.
Drizzle melted butter over the scallops, then bake in the preheated oven for 12-15 minutes until golden and cooked through.
Keep an eye on the scallops to prevent overcooking.
Serve the baked scallops warm, garnished with fresh parsley if desired.
Serving immediately ensures the scallops retain their crispiness.
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