Baked Scallops Recipe

Baked scallops have a special place in my heart—maybe it’s because they’re one of those elegant dishes that seems fancier than it actually is to make. They’re the perfect way to elevate a simple dinner, impress guests, or just treat yourself to a cozy night at home with something indulgent yet light. There’s something magical about the way scallops caramelize and pair with a crispy breadcrumb topping, all while staying tender inside. And trust me, once you see how easy these baked scallops are to make, they’ll likely become a go-to in your kitchen, too.

I remember the first time I made this dish for a family gathering. I was a little nervous because scallops can feel intimidating—they’re often associated with high-end restaurants, and I wasn’t sure if I could pull it off. But once I got into the rhythm of prepping the ingredients and smelled that buttery breadcrumb mixture coming together, I knew it was going to be a hit. My family loved the dish, and I still get requests for it every time we get together. The best part? It only takes about 30 minutes from start to finish!

this RECIPE

Why baked scallops are a game-changer

There’s something about the simplicity of this recipe that makes it stand out. The scallops are the star of the show, but the rich, buttery breadcrumb topping adds just the right amount of texture and flavor to make them irresistible. Baking scallops instead of searing or frying them allows the flavors to blend beautifully, and you avoid any of that pesky splattering oil on the stovetop. Plus, the oven does most of the work for you—just prep, bake, and enjoy. No fancy techniques required!

A personal twist on scallops

Growing up, seafood wasn’t always a regular part of our meals, so I didn’t discover scallops until I was well into adulthood. But once I did, I was hooked. The sweet, delicate flavor of sea scallops feels like a special treat every time. I still remember the first time I made scallops at home; it was a simple pan-seared version, and I was so nervous about overcooking them. While they turned out fine, I quickly realized that baking scallops was a foolproof way to get that perfect texture every time. Now, this baked version has become my go-to, especially for family dinners or when I want something a little special without a ton of effort.

The story behind baked scallops

While searing scallops in a hot pan is probably the most common preparation method, baked scallops have their own long tradition. In many coastal regions, especially in the Northeastern United States, scallops are often baked with buttery breadcrumbs, inspired by classic seafood casseroles like baked clams or crab. Baked seafood dishes have evolved over the years, becoming lighter with the addition of ingredients like panko breadcrumbs for that extra crunch, rather than the heavier breadcrumbs used in traditional casseroles. Today, baked scallops strike the perfect balance between simplicity and elegance, making them a versatile dish for both casual weeknights and more formal occasions.

Let’s talk ingredients: the key players in baked scallops

• Sea scallops: The main star here! You want to choose fresh, large sea scallops, which are naturally sweet and tender. If you can’t find fresh scallops, frozen ones work well too—just make sure to thaw them completely and pat them dry before baking.
• Panko breadcrumbs: These light, flaky breadcrumbs create the perfect crisp topping. If you don’t have panko, regular breadcrumbs will do, though the texture won’t be as airy.
• Parmesan cheese: Adds a salty, savory punch to the dish. You can use Pecorino Romano if you prefer something a bit stronger.
• Butter and olive oil: Both of these fats add richness and moisture to the breadcrumb topping. I like using a mix of butter and extra virgin olive oil for the best of both worlds, but feel free to adjust based on what you have.
• Paprika and chipotle chili powder (optional): These spices bring a subtle warmth and depth to the dish. If you prefer something milder, you can skip the chili powder entirely or swap it for a bit of smoked paprika for a smoky flavor.
• Parsley: A bright, fresh herb that balances the richness of the butter and cheese. I’ve used cilantro in a pinch, and it works surprisingly well!

Kitchen gear: What you need (and what you can totally skip)

You don’t need a ton of fancy equipment for this recipe, but a few tools will make your life easier:

• Baking dish: A glass or ceramic baking dish works best here. If you want an extra buttery, golden base, consider using the optional melted butter to coat the bottom of the dish before adding the scallops.
• Mixing bowl: A medium-sized mixing bowl to combine the breadcrumb topping.
• Tongs or your hands: For placing the scallops in the dish—either tool works!
• Zester (optional): If you’re using lemon zest for that bright citrusy flavor, a microplane or zester is handy.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Preheat the oven: Start by setting your oven to 400°F (205°C). This temperature ensures the scallops cook through without drying out, while giving the topping a chance to crisp up.
2. Pat the scallops dry: This step is crucial! Any excess moisture will prevent the scallops from browning properly. Use a paper towel to gently pat them dry. If there’s a small, tough muscle on the side of the scallop, gently pull it off—it’s perfectly safe to eat but can be a bit chewy.
3. Prepare the breadcrumb topping: In a medium bowl, combine the panko breadcrumbs, Parmesan cheese, parsley, melted butter, olive oil, salt, pepper, and paprika (along with any optional additions like chipotle chili powder or lemon zest). Stir until everything is evenly distributed. The mixture should be moist but crumbly.
4. Arrange the scallops: Place your scallops in a single layer in your prepared baking dish. You want them close together but not overcrowded—this helps them cook evenly.
5. Top with breadcrumbs: Generously spoon the breadcrumb mixture over the scallops. Don’t be shy! This is where the flavor comes in. If you’re a fan of extra cheese, sprinkle the reserved Parmesan on top.
6. Bake: Pop the dish in the oven for 15-18 minutes. Keep an eye on them after the 15-minute mark—you want the topping to be golden brown, and the scallops should be opaque and tender. If you’re unsure, you can use a meat thermometer—the internal temperature should reach about 125-130°F.
7. Finish and serve: Once the scallops are baked to perfection, let them cool slightly before serving. Squeeze a little fresh lemon juice over the top for added brightness!

Variations and adaptations you can try

• Gluten-free option: Swap the panko breadcrumbs for a gluten-free alternative. Many stores carry gluten-free panko that works just as well, or you can make your own by pulsing gluten-free crackers in a food processor.
• Low-carb adaptation: If you’re looking to cut down on carbs, you can skip the breadcrumbs entirely and opt for a cheese-based crust instead. A mix of Parmesan and almond flour makes a great low-carb alternative.
• Spicy version: For those who like heat, up the chipotle chili powder or add a dash of cayenne pepper to the breadcrumb mix.
• Herb variations: While parsley is classic, you can play around with different herbs like thyme or even tarragon for a slightly anise-like flavor.
• Seasonal twists: In the summertime, add a handful of fresh cherry tomatoes to the dish before baking. Their sweet, juicy flavor complements the scallops beautifully.

How to serve and present your baked scallops

When it comes to serving baked scallops, simplicity is key. You don’t need much to make them shine! Arrange the scallops on a platter, spooning some of that golden breadcrumb mixture over the top. For a pop of color, garnish with a few sprigs of fresh parsley or lemon slices. This dish pairs beautifully with a light salad or roasted vegetables. I love serving it with steamed asparagus or a citrusy arugula salad on the side.

beverage pairings

something light and refreshing works best with the richness of scallops. A sparkling water with a hint of lemon or lime adds a nice contrast, or you could try a homemade lemonade for a touch of sweetness. If you want something a bit more unique, a cucumber-mint iced tea or a citrusy mocktail would also complement the dish well.

Storing and reheating tips

Baked scallops are best enjoyed fresh, but if you have leftovers, they’ll keep in the fridge for up to two days. Store them in an airtight container, and when reheating, place them in a low oven (about 275°F) for 10 minutes or until warmed through. Be careful not to overheat, as scallops can become rubbery if cooked too long. I don’t recommend microwaving scallops, as the texture doesn’t hold up well.

Scaling the recipe for different servings

This recipe can easily be halved or doubled, depending on how many people you’re serving. Just keep in mind that if you double the recipe, you’ll likely need a larger baking dish to avoid overcrowding the scallops. When halving, the cooking time remains about the same—just keep an eye on them to avoid overcooking.

Troubleshooting tips

• Breadcrumbs too dry? If your breadcrumb mixture looks too dry, drizzle in a bit more melted butter or olive oil to moisten it up.
• Scallops overcooked? If your scallops turned out a bit tough, it’s likely they were in the oven a little too long. Aim for 15 minutes and check their doneness by cutting into one—it should be tender and just opaque.
• No browning on top? If the breadcrumb topping isn’t getting golden enough, try placing the dish under the broiler for the last 1-2 minutes—just keep a close eye so they don’t burn.

Give it a try!

I promise this baked scallops recipe will become a favorite in your household. It’s the kind of dish that feels fancy enough for a special occasion but is so simple that you’ll want to make it all the time. Play around with the variations, and don’t be afraid to make it your own!

Frequently Asked Questions

1. Can I use bay scallops instead of sea scallops?
   Yes! Bay scallops are smaller and sweeter. Just adjust the cooking time to about 10-12 minutes to avoid overcooking.
2. What should I do if I can’t find panko breadcrumbs?
   Regular breadcrumbs work fine, or you can make your own by pulsing day-old bread in a food processor.
3. How do I know when scallops are done?
   Scallops should be opaque and slightly firm to the touch, but not hard. The internal temperature should be around 125-130°F.
4. Can I prepare the dish in advance?
   You can prep the scallops and topping a few hours in advance, but I recommend baking them fresh for the best texture.
5. What’s the best way to thaw frozen scallops?
   Place them in the fridge overnight or submerge them in cold water for about 30 minutes. Just make sure to pat them dry before using.

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