Baked Scallops Recipe

There’s something so elegant yet approachable about a good baked scallop dish. It’s a recipe that feels like it could impress at a fancy dinner party but is simple enough to whip up on a weeknight when you’re craving something a little special. Scallops are one of those ingredients that tend to turn any meal into a celebration, and when paired with a golden, buttery, parmesan-crusted topping? Well, let’s just say this is a dish that might make you feel like a chef in your own kitchen, without the stress.

I first tried baked scallops during a casual dinner at a friend’s beach house. She threw the dish together while we were all chatting in the kitchen, and I remember being amazed at how effortless the process seemed, despite how incredible it tasted. We had spent the day by the water, so the briny, sweet flavor of the scallops was just perfect—almost like the sea itself had decided to join us for dinner. Every bite was light, fresh, and rich all at the same time. Since then, I’ve been hooked on recreating that same magic at home.

Now, this baked scallop recipe is one I return to again and again because it doesn’t rely on a complicated list of ingredients or overly fussy techniques. It’s simple but has just enough flair to make it feel like something special, whether you’re serving it for a small dinner party or treating yourself to a cozy night in.

Baked Scallops Recipe

A bit of history: scallops in the kitchen

Scallops have been a beloved ingredient in coastal regions for centuries, prized for their delicate, sweet flavor and tender texture. Historically, they’ve been enjoyed in everything from rustic chowders to elegant seafood feasts. In French cuisine, they’re often served in classic dishes like Coquilles Saint-Jacques, while in Japan, scallops are prized as sushi and sashimi staples. Over time, baked scallops with a breadcrumb topping have become a popular choice, especially in American coastal towns where fresh seafood is plentiful. This recipe is a nod to those traditions but streamlined for today’s home cook—no fancy techniques required, just the best of the basics.

Let’s talk ingredients: the star players 🌟

  • Sea scallops: These are the heroes of this dish. Sea scallops are larger and sweeter than their smaller cousin, the bay scallop. Make sure to get fresh or high-quality frozen scallops. If you can, buy dry-packed scallops—they’re not treated with chemicals that make them absorb water, which can cause them to steam rather than sear or bake. You want them tender, not rubbery!
  • Panko breadcrumbs: These light, crispy breadcrumbs are key to creating that perfectly golden crust. If you don’t have Panko, regular breadcrumbs will do, though the texture won’t be quite as airy. For a gluten-free option, almond flour or gluten-free breadcrumbs are good substitutes.
  • Parmesan cheese: Parmesan adds a salty, nutty depth to the dish. I like to freshly grate mine because it melts more evenly, but pre-grated works too. If you’re looking for a twist, try a blend of Parmesan and Pecorino Romano for an extra punch of flavor.
  • Butter and olive oil: The combination of butter and olive oil ensures that the topping is rich and flavorful without being too greasy. The butter provides richness, while the olive oil keeps everything balanced. If you’re feeling indulgent, go ahead and use the optional extra butter to coat the bottom of your baking dish—it adds another layer of flavor and prevents sticking.
  • Paprika and chipotle chili powder (optional): Paprika gives a touch of warmth and color to the topping, while chipotle chili powder adds a subtle smoky heat. I only use the chipotle when I’m in the mood for a bit of spice, and it’s totally optional. You can swap it for cayenne pepper or even leave it out if you prefer a milder dish.
  • Lemon zest (optional): A bit of fresh lemon zest brightens the entire dish, adding a citrusy note that complements the richness of the butter and scallops. It’s totally optional, but I highly recommend it if you have a lemon on hand!
Baked Scallops Recipe

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

For this recipe, you don’t need much in the way of fancy kitchen gadgets, but a few tools will make the process easier:

  • Baking dish: Any medium-sized baking dish will work, as long as it holds the scallops in a single layer. I’ve used everything from glass to ceramic, and they all do the job.
  • Mixing bowl: A small or medium bowl is perfect for mixing up the breadcrumb topping. You don’t need anything too big here.
  • Tongs or your hands: To place the scallops in the dish. I usually just use my hands because it’s faster and less fussy.

Other than that, this recipe is pretty low-maintenance!

Step-by-step: my foolproof method

  1. Prep your scallops: First things first—preheat your oven to 400°F (205°C). While it’s warming up, pat your scallops dry with paper towels. This is key! If the scallops are too wet, they won’t brown properly in the oven. If you notice any tough side muscles (they look like little tabs sticking out), go ahead and pull those off—they’re chewy and not so pleasant to eat.
  2. Make the breadcrumb mixture: In a medium bowl, combine the Panko breadcrumbs, Parmesan cheese (saving a little for sprinkling on top), paprika, salt, pepper, and chipotle chili powder (if using). Add the melted butter, olive oil, chopped parsley, and lemon zest. Stir it all together until the breadcrumbs are evenly coated and everything looks nice and crumbly.
  3. Assemble the dish: Place the scallops in a single layer in your baking dish. Don’t crowd them—each one needs a little space to cook evenly. Spoon the breadcrumb mixture over the top of the scallops, making sure each one is nicely coated. I like to press the mixture down a little to ensure it sticks. Sprinkle the reserved Parmesan over the top for that extra cheesy finish.
  4. Bake to perfection: Pop the dish in the oven and bake for 15-18 minutes, or until the topping is golden brown and the scallops are cooked through. Keep an eye on them in the last few minutes to make sure they don’t overcook—scallops can go from tender to rubbery quickly! You’ll know they’re done when the scallops are opaque and firm but still tender in the center.
Baked Scallops Recipe

Variations and adaptations: make it your own

One of the best things about this recipe is how versatile it is. Here are a few ways you can switch things up:

  • Gluten-free: Simply swap out the Panko breadcrumbs for a gluten-free alternative, or try using almond flour for a nutty twist.
  • Low-carb/keto: For a low-carb version, use crushed pork rinds or almond flour in place of the Panko breadcrumbs.
  • Vegan: This one’s a little trickier, but if you want to make a plant-based version, try swapping the scallops for thick slices of king oyster mushrooms. They have a meaty texture that mimics scallops quite well! Use vegan butter and nutritional yeast in place of Parmesan.
  • Spicy: Love heat? Amp up the chipotle chili powder or add a dash of cayenne to the breadcrumb mixture for a spicier kick.
  • Seasonal variations: In the summer, I love adding a bit of lemon zest and fresh herbs like basil or dill. In the colder months, a sprinkle of smoked paprika or a dash of truffle oil can take this dish to a whole new level.

How to serve: simple yet elegant

When it comes to serving baked scallops, you can go as casual or as fancy as you like. If I’m hosting, I’ll plate them in their baking dish, topped with a sprinkle of fresh parsley and a few lemon wedges on the side for squeezing. They pair wonderfully with a light green salad, roasted vegetables, or a simple pasta like linguine aglio e olio. For a more indulgent meal, serve them alongside risotto or creamy mashed potatoes.

What to drink: pairings that pop

Scallops pair beautifully with a crisp white wine. My personal favorite is a Sauvignon Blanc—it’s bright and acidic, which cuts through the richness of the butter and Parmesan. A Chardonnay with a bit of oak can also work well, especially if you’ve gone heavy on the butter. If wine’s not your thing, a light, citrusy beer like a Belgian Witbier or a pilsner makes a refreshing pairing.

Leftovers and reheating tips

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, I recommend using the oven to keep the breadcrumb topping crispy—just pop them in a 350°F oven for about 10 minutes, or until heated through. Avoid the microwave, as it can make the scallops rubbery.

Scaling the recipe for a crowd

This recipe is easily doubled or even tripled if you’re feeding a larger group—just make sure to use a bigger baking dish or multiple dishes so the scallops still have room to breathe. When scaling up, the only thing to watch is the breadcrumb mixture—sometimes you might need to make a little extra to ensure every scallop gets a nice coating.

Common issues and how to fix them

  • Scallops too rubbery? This usually means they’re overcooked. Keep a close eye on them in the oven and pull them out as soon as they’re opaque and firm.
  • Breadcrumbs too dry? If your topping looks dry, you may not have used enough butter or oil. Try adding a bit more next time, or drizzle a little extra butter over the top before baking.

Give it a try!

Baked scallops are one of those dishes that might seem fancy at first glance but are surprisingly easy to make. Once you try this recipe, you’ll see just how simple it is to turn something as humble as breadcrumbs and butter into a rich, savory topping that elevates the sweet, delicate flavor of scallops. It’s a dish that feels like a treat, whether you’re sharing it with friends or enjoying a quiet evening at home.

Baked Scallops Recipe

Frequently asked questions:

1. Can I use bay scallops instead of sea scallops? Yes, but keep in mind bay scallops are smaller and cook more quickly, so you’ll need to adjust the cooking time—check them at around 10 minutes.

2. What’s the best way to tell if scallops are cooked through? The scallops should be opaque and firm but still tender. If they’re translucent, they need more time. If they’re tough, they’ve been overcooked.

3. Can I make this recipe ahead of time? You can prep the scallops and breadcrumb mixture ahead of time and refrigerate them separately, but I recommend baking them right before serving for the best texture.

4. What if I don’t have Panko breadcrumbs? No problem! Regular breadcrumbs work fine, though they won’t be quite as crispy. For a gluten-free option, try almond flour.

5. Can I freeze leftover scallops? I don’t recommend freezing cooked scallops, as they can become rubbery when reheated. It’s best to enjoy them fresh.

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Baked Scallops Recipe

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Delicious baked scallops topped with a buttery Parmesan-Panko crust—easy, elegant, and perfect for any occasion!

  • Total Time: 25-28 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1620 sea scallops
  • ¼ teaspoon each, salt & pepper (to taste)
  • ¼ teaspoon paprika
  • ½ cup Panko breadcrumbs
  • ⅓ cup Parmesan cheese (grated- reserve some for sprinkling over scallops)
  • 2 tablespoon parsley (chopped)
  • 4 tablespoon butter (unsalted, melted)
  • 2 tablespoon olive oil (extra virgin)

Optional Additions

  • 2 tablespoon butter (optional- melted for coating bottom of dish before adding and topping scallops)
  • ⅛ teaspoon chipotle chili powder (optional)
  • lemon (optional- freshly zested)

Instructions

  • Prep your scallops: First things first—preheat your oven to 400°F (205°C). While it’s warming up, pat your scallops dry with paper towels. This is key! If the scallops are too wet, they won’t brown properly in the oven. If you notice any tough side muscles (they look like little tabs sticking out), go ahead and pull those off—they’re chewy and not so pleasant to eat.
  • Make the breadcrumb mixture: In a medium bowl, combine the Panko breadcrumbs, Parmesan cheese (saving a little for sprinkling on top), paprika, salt, pepper, and chipotle chili powder (if using). Add the melted butter, olive oil, chopped parsley, and lemon zest. Stir it all together until the breadcrumbs are evenly coated and everything looks nice and crumbly.
  • Assemble the dish: Place the scallops in a single layer in your baking dish. Don’t crowd them—each one needs a little space to cook evenly. Spoon the breadcrumb mixture over the top of the scallops, making sure each one is nicely coated. I like to press the mixture down a little to ensure it sticks. Sprinkle the reserved Parmesan over the top for that extra cheesy finish.
  • Bake to perfection: Pop the dish in the oven and bake for 15-18 minutes, or until the topping is golden brown and the scallops are cooked through. Keep an eye on them in the last few minutes to make sure they don’t overcook—scallops can go from tender to rubbery quickly! You’ll know they’re done when the scallops are opaque and firm but still tender in the center.

Notes

How to serve: simple yet elegant

When it comes to serving baked scallops, you can go as casual or as fancy as you like. If I’m hosting, I’ll plate them in their baking dish, topped with a sprinkle of fresh parsley and a few lemon wedges on the side for squeezing. They pair wonderfully with a light green salad, roasted vegetables, or a simple pasta like linguine aglio e olio. For a more indulgent meal, serve them alongside risotto or creamy mashed potatoes.

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 15-18 minutes
  • Category: Dinner

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