Crunchy Baked Scallops and Crab

The simplicity and the fanciness of this dish combined makes it a perfect party dish. You can easily prep it ahead of time and bake it once your guests arrive and have cocktails together!

1 lb large, raw sea scallops, patted dry with paper towels
4 oz. lump crab
2 tbsp butter, melted
1 tbsp olive oil
1 lemon
1 garlic cloves, minced
2 tbsp freshly grated parmesan cheese
2 tbsp panko breadcrumbs
2 tsp fresh parsley (or chives)
Salt and Pepper to taste (approx. 1/4 tsp each)
(finish with a drizzle of truffle oil if choosing so.) 
Preheat oven to 425 degrees. 
Arrange scallops and crab in a small baking dish or in individual ramekins sprayed lightly with cooking oil. (Layer crab, then top with scallops) 

In a small bowl, mix together melted butter, oils, and the juice of 1/2 the lemon. 

Pour over scallops and crab.
In another small bowl, mix together panko, parmesan, and herbs. Sprinkle all over scallops. 

(Baked on larger tray so easier to put in and take out)
Bake for 12-14 minutes. 

Serve warm. (Options include: croistini/fresh baked bread, pasta, or with asparagus.) 

Original Recipe

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