Capesante Gratinate

Step 1

Set the oven to 425°F and wait until the heating light or beep tells you it is done, about 10 minutes.

Step 2

Pat each scallop dry with a clean paper towel by pressing gently on the top and sides until no moisture remains, so they will brown properly.

Step 3

Place the 8 scallops in a single layer on a baking sheet, spacing them evenly so they do not touch each other.

Step 4

In a small bowl, stir together the panko breadcrumbs, grated Parmigiano-Reggiano, chopped parsley, minced garlic, 3 tablespoons olive oil, and a pinch of salt and pepper until the breadcrumbs look evenly moistened.

Step 5

Divide the breadcrumb mixture into 8 equal portions and mound each one on top of a scallop, pressing gently so it sticks.

Step 6

Slide the baking sheet into the preheated 425°F oven and bake until the breadcrumb topping turns the color of warm honey with darker golden edges, about 10–12 minutes.

Step 7

Remove the baking sheet from the oven using oven mitts and set it on a heat-safe surface.

Step 8

Cut the lemon half into two wedges and place one on each side of the baking sheet for serving.

Step 9

Using a thin metal spatula, slide each scallop onto a serving plate, keeping the breadcrumb topping intact, then serve immediately with a lemon wedge on the side.