Tender sea scallops coated in crunchy panko breadcrumbs, pan-seared to golden perfection and served with a zesty lemon-herb dipping sauce.

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Rinse scallops and pat thoroughly dry with paper towels—this helps ensure a crispy crust.
In a shallow dish, mix panko breadcrumbs, Parmesan, lemon zest, garlic powder, and a pinch each of salt and pepper.
Season scallops lightly with salt and pepper, then dredge each scallop in the panko mixture, pressing gently so crumbs adhere.
Heat olive oil and butter in a large nonstick skillet over medium-high heat until sizzling.
Add scallops in a single layer (do not crowd the pan) and cook for about 2–3 minutes per side, until golden brown and just cooked through.
Transfer scallops to a plate, sprinkle with chopped parsley, and serve immediately with lemon wedges.

Make sure scallops are completely dry before coating—moisture prevents crispiness.
Feel free to add a pinch of cayenne or paprika for a touch of heat.
If scallops vary in size, cook the larger ones a bit longer, but avoid overcooking.