A delightful dish of baked scallops with a crispy topping, enhanced with a hint of herbs and lemon.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a perfect texture.
In a mixing bowl, combine the scallops, thyme, and buttermilk. Season with salt and pepper to taste.
Let the scallops sit in the buttermilk for a few minutes to absorb the flavors.
Transfer the scallops and buttermilk mixture to an oven-proof dish, spreading them out evenly.
Ensure the scallops are in a single layer for even cooking.
Sprinkle the breadcrumbs evenly over the scallops, then drizzle with melted butter.
For extra crunch, lightly toast the breadcrumbs before using.
Bake in the preheated oven for 20 minutes, or until the topping is golden brown and the scallops are cooked through.
Check the scallops for doneness by ensuring they are opaque and firm.
Remove from the oven, squeeze fresh lemon juice over the scallops, and serve immediately.
Serve with a side of steamed vegetables or a light salad for a complete meal.
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