Burgundy-style Scallops

Burgundy-style Scallops

Panko bread crumbs give these a good crunch! The salted butter delivers just the right amount of saltiness.

Ingredients: 2 servings

Scallop (large and with shell)
Fresh parsley
1 stalk
1 clove
Salted butter
10 ~ 15 g
about 2 tablespoons


1. Remove the scallops from their shells and cut into 3 or 4 bite-sized pieces. The frill and coral taste delicious too, so I used them as well.
2. Mince garlic and parsley, and mix with butter returned to room temperature. Place this mixture on top of your scallops, and top with panko powder.
3. Place the scallops on the top rack of your oven and bake for 7 minutes at 430°F/220°C.

Story Behind this Recipe

I've always enjoyed having this dish at restaurants, so I tried to recreate the recipe at home.