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PdfHeat oven: Heat the oven to 425°F. If the London broil is going under the broiler, cook it first and start the scallops when it comes out to rest.
Dry the scallops: Pull the side muscle off each of the 1.5 pounds dry-packed sea scallops. Pat them very dry with paper towels and season with half of the 0.8 teaspoons kosher salt and the 0.3 teaspoons black pepper.
Make the topping: Mix the 0.5 cups panko breadcrumbs, 3 garlic cloves, minced, lemon zest from 1 lemon, zested and juiced, 2 tablespoons fresh parsley, chopped, 0.3 teaspoons smoked paprika, the rest of the salt, and 3 tbsp of the 4 tablespoons extra-virgin olive oil, divided until the crumbs are evenly coated.
Assemble: Coat a baking dish with the remaining olive oil. Arrange the scallops in a single layer with a little space between them. Pour in the 3 tablespoons dry white wine and half the lemon juice. Press the topping onto the tops of the scallops.
Bake: Bake until the scallops are just opaque in the center (about 120°F internal) and the crumbs are golden.
Brown and finish: If the crumbs need more color, switch to broil for 1 to 2 minutes and watch closely. Squeeze over the rest of the lemon juice and spoon the pan liquid over the scallops before serving.