Tender baked scallops in a silky Sauvignon Blanc cream sauce, finished with a golden, buttery Parmesan-panko crust and fresh lemon.
Preheat the oven to 425°F. Pat 10–12 large sea scallops very dry with paper towels. Remove the small, tough side muscle if attached. Season with ½ tsp kosher salt and ¼ tsp black pepper.
In a medium skillet over medium heat, melt 1 Tbsp butter with 1 Tbsp olive oil. Add 1 finely minced small shallot and cook for 2–3 minutes until softened. Add 2 minced garlic cloves and stir for 30 seconds.
Pour in ½ cup Sauvignon Blanc. Simmer for 3–4 minutes until slightly reduced. The wine will mellow, though cooking does not remove all alcohol.
Reduce the heat to medium-low. Stir in ½ cup heavy cream, ¼ cup finely grated Parmesan, 1 tsp Dijon mustard and a pinch of red pepper flakes. Simmer gently for 2–3 minutes, stirring, until slightly thickened. Taste and adjust seasoning if needed.
Arrange the scallops in a single layer in a shallow baking dish. Spoon the warm sauce around and lightly over them. In a small bowl, combine ¼ cup panko breadcrumbs, 2 Tbsp finely grated Parmesan and 1 Tbsp melted butter. Sprinkle evenly over the scallops.
Bake at 425°F for approximately 10–12 minutes, depending on scallop size. Start checking at 8 minutes; the scallops should be opaque and just firm, not rubbery. For a food-safety temperature check, cook seafood to 145°F at its thickest point. If the topping needs more color, briefly broil while watching closely.
Remove the dish from the oven. Stir or drizzle 1 tsp fresh lemon juice into the sauce and sprinkle with 1 Tbsp + 2 tsp chopped fresh parsley. Spoon the scallops and creamy sauce onto warm plates and serve immediately.
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