Baked Scallops

Baked Scallops are a refined yet simple seafood dish featuring tender, juicy scallops baked under a savory golden breadcrumb topping. This elegant preparation enhances the natural sweetness of the scallops while adding just the right amount of richness and texture.

Why You’ll Love This Recipe

This recipe is quick, sophisticated, and incredibly flavorful. It requires minimal preparation but delivers restaurant-quality results. Baked Scallops are ideal for dinner parties or a romantic meal at home. With buttery breadcrumbs, fresh herbs, and lemon, each bite is delicate and satisfying without being heavy.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Sea scallops, patted dry
• Butter, melted
• Garlic, minced
• Lemon juice
• Breadcrumbs (preferably panko)
• Parmesan cheese, grated
• Parsley, chopped
• Salt and pepper
• Olive oil or cooking spray (for the baking dish)

Directions

1. Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
2. Arrange the dry scallops in a single layer in the prepared dish.
3. In a small bowl, mix melted butter, garlic, lemon juice, and a pinch of salt and pepper.
4. Drizzle the butter mixture over the scallops.
5. In another bowl, combine breadcrumbs, Parmesan, and chopped parsley.
6. Sprinkle the breadcrumb mixture evenly over the scallops.
7. Bake for 15–18 minutes, until the scallops are opaque and the topping is golden brown.
8. Serve immediately with a wedge of lemon.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15–18 minutes
• Total Time: 25–28 minutes

Variations

• Add spice: Incorporate a dash of cayenne or red pepper flakes into the breadcrumb mixture.
• Use herbs: Add fresh thyme, chives, or dill for different flavor profiles.
• Low-carb: Use crushed pork rinds or almond flour instead of breadcrumbs.
• Butter alternative: Substitute with olive oil for a lighter version.
• Add white wine: Splash a bit of dry white wine into the dish before baking for extra depth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, warm in a 300°F (150°C) oven for 8–10 minutes. Avoid microwaving, as it can make the scallops rubbery.
Freezing is not recommended, as scallops lose their delicate texture when thawed and reheated.

FAQs

Can I use frozen scallops?

Yes, but they must be fully thawed and patted dry before baking to prevent excess moisture.

How do I know when scallops are done?

They should be opaque and slightly firm to the touch. Avoid overcooking, which makes them tough.

What kind of scallops should I buy?

Look for “dry” sea scallops, which are not treated with preservatives and brown better when cooked.

Can I make this recipe dairy-free?

Yes, use olive oil instead of butter and skip the Parmesan or use a dairy-free alternative.

Do I need to flip the scallops during baking?

No, flipping is not necessary. They cook evenly in the oven without turning.

Can I prepare the dish in advance?

You can assemble the dish and refrigerate it for a few hours before baking. Add the breadcrumb topping just before baking.

What can I serve with baked scallops?

They pair well with risotto, pasta, roasted vegetables, or a fresh salad.

Can I use bay scallops instead of sea scallops?

Yes, but reduce the baking time to 10–12 minutes, as bay scallops are smaller and cook faster.

Why do scallops sometimes taste rubbery?

Overcooking is the most common cause. Stick to the recommended baking time and monitor closely.

Can I add cheese to the topping?

Yes, Parmesan adds a salty, nutty flavor that complements the scallops beautifully.

Conclusion

Baked Scallops offer an exquisite dining experience with minimal effort. Tender and delicately flavored, they are elevated by a crisp, buttery topping and just the right touch of lemon. Whether served as an appetizer or a main course, this elegant dish is sure to impress with both taste and presentation.

Baked Scallops

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Baked Scallops are a simple yet elegant seafood dish featuring tender sea scallops baked under a golden breadcrumb and Parmesan topping. This quick, flavorful recipe highlights the natural sweetness of scallops with minimal effort.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 15–18 minutes
• Total Time: 25–28 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 1 lb sea scallops, patted dry
• 3 tbsp butter, melted
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/2 cup breadcrumbs (preferably panko)
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• Olive oil or cooking spray (for baking dish)

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Instructions

1. Preheat oven to 400°F (200°C) and lightly grease a baking dish with olive oil or spray.
2. Arrange scallops in a single layer in the prepared baking dish.
3. In a small bowl, combine melted butter, minced garlic, lemon juice, salt, and pepper.
4. Drizzle the butter mixture evenly over the scallops.
5. In a separate bowl, mix breadcrumbs, Parmesan, and parsley.
6. Sprinkle the breadcrumb mixture over the scallops to coat.
7. Bake for 15–18 minutes until scallops are opaque and topping is golden brown.
8. Serve immediately with lemon wedges if desired.

Notes

• Use “dry” scallops for best browning and flavor.
• Do not overbake, as scallops can become rubbery.
• Add a splash of white wine to the baking dish for extra depth.
• Replace breadcrumbs with almond flour for a low-carb version.
• Parmesan adds a rich, savory flavor to the crisp topping.

Nutrition

• Serving Size: 1/4 recipe
• Calories: 230
• Sugar: 1g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 19g
• Cholesterol: 55mg