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Garlic Parmesan Queenies Baked with Lemon zest

Garlic Parmesan Queenies Baked with Lemon Zest

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Appetizer, Main Course
Cuisine Italian, Mediterranean
Servings 4 (as an appetizer), 2 (as a main course)

Equipment

  • Baking sheet or shallow roasting pan Lined with foil for easy cleanup
  • Oven-safe scallop shells Often available at seafood markets or specialty kitchen stores. You can also use small ramekins as an alternative
  • Mixing bowl To combine your topping ingredients
  • Pastry Brush For brushing oil on the shells
  • Zester or microplane For that essential lemon zest
  • Spoon For topping the scallops evenly

Ingredients
  

For the Garlic Parmesan Topping

  • 4 tablespoons unsalted butter melted
  • 3 garlic cloves finely minced
  • ⅓ cup freshly grated Parmesan cheese
  • 2 tablespoons panko breadcrumbs for added crunch
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon lemon zest from 1 lemon
  • 1 tablespoon lemon juice
  • ½ teaspoon sea salt
  • ¼ teaspoon cracked black pepper

Optional: pinch of red pepper flakes for mild heat

For the Scallops

  • 12 –16 queen scallops cleaned and left in shell (or substitute with fresh scallops in shells if available)
  • 1 tablespoon olive oil to brush on the shells
  • Sea salt and cracked pepper to taste

Instructions
 

Step 1: Prep the Scallops and Shells

  1. If your scallops came in their shells, give each shell a good rinse under cool water and pat them dry. Place each scallop back in its half shell and set them on a foil-lined baking tray. Lightly brush the inside of each shell with olive oil and season the scallops with a touch of salt and pepper.

Note: This recipe can also work as stuffed scallops in shell if you add a layer of seasoned breadcrumbs beneath the scallop.

    Step 2: Make the Garlic Parmesan Topping

    1. In a small bowl, combine melted butter, minced garlic, Parmesan, breadcrumbs, parsley, lemon zest, lemon juice, salt, and pepper. Stir until a thick, slightly crumbly mixture forms. The breadcrumbs soak up the butter and cheese, making it perfect for crisping in the oven.

    Step 3: Top the Scallops

    1. Using a spoon, gently mound a bit of the garlic-Parmesan mixture on top of each scallop. Don't overload—just enough to cover the surface. As the topping bakes, it melts slightly and spreads naturally.

    Step 4: Bake to Perfection

    1. Preheat your oven to 425°F (220°C). Once heated, place your scallops on the middle rack and bake for about 12 minutes, or until the topping is golden brown and the scallops are just cooked through. Keep a close eye on them during the final minutes—overbaking can toughen scallops.

    Step 5: Serve and Enjoy

    1. Remove from the oven and let them cool for 1–2 minutes. Sprinkle with extra parsley or a squeeze of lemon juice before serving.