Easy Baked Scallops Recipe

Baked scallops are one of those recipes that feel like a celebration every time I make them. They’re rich, creamy, and buttery, with just the right amount of crunch from the breadcrumbs. And the best part? This recipe is surprisingly simple! Whether you’re cooking for a special date night or just treating yourself, baked scallops make a fantastic, elegant meal that’s ready in under 30 minutes.

I remember the first time I made baked scallops; I had just moved into a new apartment and wanted to try something a little fancier than my usual weeknight meals. I was worried it would be too complicated, but I quickly realized this recipe was much more approachable than I had thought. There’s something magical about pulling that bubbling casserole dish out of the oven, the golden breadcrumbs adding the perfect crunch to the tender scallops beneath. Every bite brings me back to that feeling of confidence that cooking something delicious doesn’t have to mean spending hours in the kitchen.

Now, let’s dive into this delicious, easy baked scallops recipe. You’re going to love how simple yet impressive this dish is!

this RECIPE

A bit of history: from the sea to your plate

Oysters have been a highly prized seafood delicacy for centuries. Known for their delicate sweet flavor, they have been harvested and enjoyed in coastal communities all over the world. In French cuisine, oysters are often served in rich, buttery sauces. In Italy, they may be part of a seafood risotto. Over time, baked oysters have become a favorite in many households, especially in New England, where seafood is king.

The baking method, with a simple breadcrumb topping, became popular for its ease and the way it enhances the scallops’ natural sweetness. There’s no need for complex flavors here—the scallops are the star of the show. Simple ingredients like onions, butter, and breadcrumbs do the job beautifully.

Let’s talk ingredients: it’s all about quality!

The magic of this dish lies in the freshness of the scallops and the simplicity of the ingredients.

• Scallops: For this recipe, sea scallops are the best choice. They’re larger than bay scallops, making them ideal for baking. If fresh scallops aren’t available, frozen ones work too—just be sure to thaw them thoroughly and pat them dry before using. Dry-packed scallops are preferable because they haven’t been treated with any preservatives or extra liquid. They sear and bake better, with a much cleaner taste. Scallops are also rich in protein, low in fat, and a great source of omega-3 fatty acids, making them a nutritious choice.
• Onions: Onions add a touch of sweetness and depth to the dish. You can use yellow onions for a classic flavor, but shallots or even leeks would work well if you want something a bit more delicate. Don’t skip this ingredient—the onions melt into the sauce and give the scallops a wonderful flavor.
• Butter: Unsalted butter is the way to go here since it allows you to control the salt content. Butter helps form the base of the sauce and adds richness to the dish. Plus, dotted on top of the breadcrumbs, it crisps everything up beautifully. If you’re looking for a lighter option, you could substitute part of the butter with olive oil, but you’ll lose a bit of that creamy texture.
• Breadcrumbs: These provide that lovely, crunchy topping. Panko breadcrumbs are an excellent option for a light and crispy texture, but traditional fine breadcrumbs work just as well. If you don’t have breadcrumbs on hand, you can toast and crush some stale bread for a homemade alternative.

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

You don’t need a lot of fancy tools for this recipe, which is another reason I love it. Here’s what will make things easier:

• A sauté pan: For cooking the onions and making the sauce. A heavy-bottomed pan is best for even cooking.
• A casserole dish: A 1 ½ quart casserole dish is the perfect size for this recipe. If you don’t have one, an oven-safe skillet would work in a pinch.
• A spatula: A silicone or rubber spatula works great for transferring the scallops without damaging them. Metal ones can sometimes be too rough on delicate seafood.
• Whisk: You’ll need this to make sure the sauce is smooth and lump-free. Whisking continuously as you add the cooking liquid to the onions and flour is key to a silky sauce.

No need for any special gadgets here! If you’ve got these basic tools, you’re all set.

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

1. Preheat the oven to 400°F. You want the oven hot so the scallops cook quickly, giving you that perfect balance of tenderness and crispy topping.
2. Simmer the scallops: Place the scallops in a sauté pan with just enough water to cover them. Bring the water to a boil, then reduce the heat to a simmer, cover the pan, and cook for exactly four minutes. Be careful not to overcook the scallops at this stage—they’ll continue cooking in the oven, and you don’t want them to turn rubbery. Once done, transfer the scallops to your baking dish and set aside.
3. Cook the onions: In the same pan, melt 3 tablespoons of butter over medium heat. Add the finely chopped onions and cook until they’re soft and translucent, about 2-3 minutes. If they start to brown, turn the heat down—browned onions might overpower the delicate flavor of the scallops.
4. Make the sauce: Sprinkle the flour over the onions and butter, stirring constantly to avoid clumps. Let it cook for a minute to get rid of any raw flour taste. Gradually add the reserved cooking liquid, whisking as you go. The sauce should thicken fairly quickly—keep stirring until smooth.
5. Combine and bake: Pour the sauce over the scallops in the casserole dish, stirring gently to coat them evenly. Sprinkle the breadcrumbs over the top, and dot with the remaining butter. Pop the dish into the preheated oven and bake for about 15 minutes, or until the top is golden and the sauce is bubbling.
6. Serve with lemon: A squeeze of fresh lemon juice really brightens the dish and cuts through the richness.

Variations to try: have fun with it!

This baked scallops recipe is delicious as is, but it’s also super adaptable. Here are a few variations I’ve experimented with:

• Vegan: Swap out the scallops for large mushroom caps or artichoke hearts. Use a plant-based butter and make sure your breadcrumbs are vegan-friendly.
• Gluten-free: Use a gluten-free flour blend in the sauce and substitute gluten-free breadcrumbs or crushed rice crackers for the topping. I’ve tried this version, and it’s just as satisfying as the original!
• Herb-infused: Add fresh herbs like parsley, thyme, or tarragon to the sauce for extra flavor. A sprinkle of fresh herbs on top before serving also adds a nice pop of color.
• Cheesy twist: Stir in a bit of grated Parmesan or Gruyère into the sauce for a creamier, more indulgent version. I’ve done this on a cozy winter night, and the result was heavenly.

Serving suggestions: make it a meal!

When it comes to serving baked scallops, presentation is everything! I love serving these in individual gratin dishes when hosting dinner parties—guests always love getting their own little bubbling dish straight from the oven. Garnish with fresh parsley or a few lemon slices to add color.

As for sides, this dish pairs beautifully with a light, crisp green salad or steamed asparagus. A side of crusty bread or garlic toast is also perfect for soaking up the rich sauce. For a heartier meal, serve alongside mashed potatoes or buttery rice.

drink pairings

there are plenty of refreshing beverages that complement the richness of this dish. Here are a few ideas:

• Sparkling water with a twist: Add a slice of lemon, lime, or even a few cucumber ribbons to your sparkling water for a refreshing, palate-cleansing sip between bites.
• Iced tea: A lightly sweetened iced tea with a hint of citrus or mint would balance the buttery richness of the scallops beautifully.
• Citrus mocktail: Mix fresh orange juice, lemon juice, and a splash of club soda for a bright, zesty mocktail that cuts through the creaminess of the dish.

Storing and reheating: keeping those scallops perfect

If you have leftovers (which I doubt!), you can store the scallops in an airtight container in the refrigerator for up to two days. When reheating, be gentle—scallops can become tough if overheated. I recommend reheating them in the oven at 350°F for about 10 minutes until warmed through. You can also microwave them in short bursts, but be careful not to overdo it.

Adjusting for different serving sizes

This recipe is designed to serve about 4, but it’s easy to scale up or down depending on your needs. If you’re cooking for two, simply halve the ingredients. For a larger crowd, double the recipe and use a bigger baking dish. Just remember that the cooking time may vary slightly with larger batches, so keep an eye on those breadcrumbs—they should be golden and bubbly!

FAQs

1. Can I use bay scallops instead of sea scallops?
Yes, but keep in mind that bay scallops are smaller and will cook faster. You may want to reduce the stovetop simmering time to avoid overcooking them.

2. What can I use instead of breadcrumbs?
If you’re out of breadcrumbs, crushed crackers or even panko will give you a similar crispy topping. For a gluten-free version, try crushed rice crackers.

3. Can I make this recipe ahead of time?
You can prep the dish up to the point of baking and refrigerate it for a few hours. Just bring it to room temperature before popping it in the oven.

4. How do I know when the scallops are done?
The scallops should be opaque and tender to the touch. If they’re still translucent in the center, give them a little more time.

5. What’s the best way to thaw frozen scallops?
The best way is to thaw them overnight in the refrigerator. If you’re in a hurry, place them in a sealed plastic bag and submerge them in cold water for about 30 minutes.

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