Baked Cod with Scallops in White Wine

This light and flavorful dish brings together the perfect pairing of cod and bay scallops. Topped with a buttery panko crust and a subtle hint of white wine, it’s a simple yet elegant meal that’s sure to impress.

Ingredients (Serves 2)

• 1/2 lb cod tenderloin

• 1/4 lb bay scallops (rinsed and patted dry with a paper towel)

• 1/4 tsp kosher or sea salt

• 1/8 tsp black pepper

• 1/8 tsp granulated garlic

• 1/4 tsp Old Bay seasoning

• 3/4 tsp fresh lemon juice, plus an additional 1/2 tsp

• 2 tbsp butter, plus and additional 1 tsp

• Dry white wine (such as Chardonnay, for sauce)

• 3/4 cup panko breadcrumbs

Instructions

1. Preheat the oven to 400°F.

2. In a small casserole dish, pour in enough white wine to cover the bottom (about 1/8 inch). Add 1 teaspoon of butter to the wine.

3. Place the bay scallops evenly in the bottom of the casserole dish.

4. Season the cod with salt, pepper, garlic, Old Bay seasoning, and 3/4 teaspoon of lemon juice, then place it on top of the scallops. Cut 1 tablespoon of butter into small pieces and place them on top of the cod.

5. In a small bowl, mix panko breadcrumbs with 1 tablespoon of melted butter until evenly combined.

6. Press the buttered panko mixture onto the cod to create a crispy topping.

7. Bake for 12–15 minutes, or until the cod is opaque and flakes easily with a fork, and the scallops are cooked through.

8. For a golden, crispy topping, switch the oven to broil for the last 1–2 minutes, keeping a close eye to prevent burning.

9. Remove from the oven and squeeze a little extra lemon juice over the dish for a fresh, bright finish.

10. Serve immediately and enjoy!