Ingredients:
2 pounds sea scallops large (15 per pound)
6 tablespoons butter unsalted, melted
2 tablespoons dry white wine
1 tablespoon lemon juice freshly squeezed
3/4 cup Parmesan cheese grated, divided
1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon of any other salt)
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried parsley
1/8 teaspoon cayenne pepper
1/4 teaspoon sweet paprika
2 tablespoons fresh parsley chopped

Directions:

  • Preheat your oven to 350°F.
  • Rinse the scallops and pat them dry.
  • Place them in a lightly greased oven-and-broiler-safe casserole dish.
  • In a small bowl, use a fork to mix the butter, wine, lemon juice, ½ cup of Parmesan, salt, pepper, garlic powder, dried parsley, and cayenne.
  • Set aside for a couple of minutes until the mixture thickens.
  • Spoon a little of the mixture on top of each scallop, dividing the mixture evenly between the scallops.
  • Cover the pan with foil and bake until the scallops are cooked through and opaque and their internal temperature is 130°F. This should take about 25 minutes if your scallops are extra-large and less if they’re smaller. Start checking after 20 minutes.
  • Remove the baking dish from the oven.
  • Switch the oven to broil and set a rack 6 inches beneath the heating element (not directly below).
  • Uncover the scallops, sprinkle them with the remaining Parmesan and paprika, and broil until their tops are browned and crispy, 2-3 minutes. Check on them constantly to ensure they don’t burn.
  • Sprinkle the scallops with chopped parsley and serve.