2 tbsp The Well Dressed Olive Eureka Lemon Olive Oil, plus a little more for drizzling
3⁄4 lb sea scallops, rinsed and patted dry
1⁄4 C plain panko bread crumbs
3 tbsp Parmigiano-Reggiano, finely grated
1⁄4 t Old Bay Seasoning
1 tsp fresh parsley, finely chopped
pinch of sea salt
Preheat oven to 400°.
Pour olive oil into a small, ovenproof casserole dish (1-1 1⁄2 qt) covering the bottom. Add scallops in a single layer.
In a small bowl, combine panko, Parmigiano, Old Bay, parsley and salt. Sprinkle mixture evenly over the scallops. Add a fine drizzle of olive oil. Bake for 20 minutes.
Superb when served over angel hair pasta that has been tossed with Whole Lemon EV Olive Oil and garnished with thinly sliced lemons.