- 2 lb. large sea scallops (15 per pound)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons dry white wine
- 1 tablespoon fresh lemon juice
- ¾ cup grated Parmesan cheese, divided
- 1 teaspoon kosher salt (or ½ teaspoon sea salt)
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon sweet paprika
- 2 tablespoons chopped fresh parsley
- Preheat your oven to 350 degrees 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 together the butter, wine, lemon juice, ½ cup 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.
- Cover the pan with foil and bake until the scallops are cooked through and opaque, and their internal temperature is 115 degrees F. This should take about 25 minutes if your scallops are extra-large, less if they’re smaller. So 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 ¼ cup Parmesan and with the paprika (mostly added for color), and broil until their tops are browned and crispy, 2-3 minutes. Check on them constantly to make sure they don't burn! Sprinkle them with chopped parsley.