Baked Scallops with Panko Crust

Good sea scallops don't need much more than salt and pepper to make a great meal, but what's the fun in that? Topping jumbo scallops with some spiced up panko and popping them into the oven is nearly as simple and a little more delicious.

Baked Scallops with Panko Crust
Serves 2

Ingredients:

• 6 large "dry" sea scallops, muscle removed and patted dry with paper towels
• 1/2 cup panko
• 1 tbsp. chives, minced
• 1 tbsp. parsley, minced
• 1/2 tbsp. thyme leaves, minced
• 1 garlic clove, minced
• 1/4 tsp. cumin
• 1 tbsp. butter, melted
• 1 tbsp. olive oil
• salt and pepper
• lemon wedges, for serving

Directions:

1. Preheat oven to 400F
2. Mix panko with herbs and spices, salt, pepper, olive oil and butter
3. Add scallops to oven-proof pan. Top scallops with panko mixture.
4. Cook scallops in oven until just cooked, about ten minutes.
5. Cook scallops under broiler until panko begins to brown, about a minute.
6. Serve with lemon wedges.