Easy Baked Scallops Recipe

There’s something about scallops that always makes me feel like I’m preparing a fancy dinner, even when it’s as simple as popping them in the oven. This easy baked scallops recipe is perfect for those days when you want to impress but don’t want to spend hours in the kitchen. The delicate sweetness of sea scallops, combined with the savory crunch of golden breadcrumbs, and the richness of butter, is just irresistible. What’s even better? It all comes together in under 30 minutes. If that’s not a weeknight win, I don’t know what is!

this RECIPE

A Little Story of My First Scallop Adventure

I vividly remember the first time I attempted scallops. I was hosting a small gathering of friends and decided to step up my game. Up until that point, I had been terrified of overcooking scallops or getting them all rubbery. But I came across this baked scallops recipe, which felt much less intimidating than searing them in a hot pan. I decided to give it a shot. As the scallops baked in the oven, the aroma of buttery onions and white wine filled the kitchen. When I pulled the dish out, with its golden breadcrumb topping, I knew I had a winner. My friends couldn’t stop raving about it. To this day, it remains one of my go-to dishes when I want to bring something special to the table without the stress.

Scallops: A Dish with Deep Roots

Scallops have been enjoyed for centuries, often associated with coastal communities and luxurious dining. While we might think of scallops as a delicacy today, they’ve been a staple in Mediterranean and Asian cuisine for centuries. The beauty of scallops lies in their versatility — from being served raw in sushi to being cooked in soups and pastas, there are endless ways to prepare them. But one of the easiest and most rewarding methods has got to be baking. In this recipe, we simmer the scallops first to keep them tender, then bake them under a buttery breadcrumb crust to create the perfect balance of texture and flavor.

Let’s Talk Ingredients: The Good Stuff

Every ingredient in this recipe plays a crucial role in creating that rich and savory flavor we all love.

• Sea Scallops: The star of the show! Look for fresh, dry-packed sea scallops if possible. These are not treated with any chemicals, meaning they’ll brown and cook better. If you can’t find fresh scallops, frozen ones work just fine—just thaw them in the fridge overnight. Want to try something different? You can even use bay scallops, which are smaller and sweeter.
• White Wine: Sauvignon blanc is my go-to for this dish. It’s dry with a hint of citrus that complements the natural sweetness of the scallops. If you’re avoiding alcohol, feel free to swap the wine with a good seafood stock or even some clam juice for that oceanic depth of flavor.
• Butter: Is there anything butter can’t make better? Here, it adds richness and helps to keep the scallops tender while baking. If you’re dairy-free, you could use a good-quality olive oil or a plant-based butter.
• Onions: The finely chopped onions bring a subtle sweetness that pairs beautifully with the wine. In a pinch, you could use shallots for a slightly more delicate flavor, or even leeks for something a little milder.
• Breadcrumbs: These create the crispy topping that makes this dish so crave-worthy. I like using panko for extra crunch, but any fine breadcrumbs will work. For a gluten-free option, you can use gluten-free panko or almond flour!

Essential Kitchen Gear: What You’ll Need

You won’t need a ton of fancy equipment for this recipe, but a few tools can make your life easier.

• Sauté pan: A good, medium-sized sauté pan is essential for simmering the scallops and cooking the onions. I like one with a lid so I can simmer the scallops without having to transfer them to another dish immediately.
• Casserole dish: A 1 1/2-quart baking dish is the perfect size for this recipe. If you don’t have one, a deep pie dish or even a cast-iron skillet will do the trick.
• Whisk: This is for making sure your sauce is smooth and lump-free. A sturdy wooden spoon can also work, but whisking really helps blend the flour into the butter and liquid.
• Breadcrumbs: While you could buy pre-made breadcrumbs, you can also easily make your own by toasting some stale bread and pulsing it in a food processor. Trust me, homemade breadcrumbs make a world of difference!

Step-by-Step: My Foolproof Method (And A Few Hard-Learned Lessons)

1. Preheat the oven: Get your oven going at 400°F while you gather the ingredients. It’s always nice to have everything set before you start cooking.
2. Simmer the scallops: This is a key step to ensure your scallops don’t overcook. Pop them in a sauté pan with the wine and a pinch of salt. Bring it to a boil, then let it simmer gently for about 4 minutes. Cover the pan to trap in all that moisture. (Once, I forgot to cover the pan and ended up with slightly dry scallops—lesson learned!)
3. Prepare the casserole: Use a spatula to transfer the scallops into your baking dish. Don’t worry if they overlap a little, they’ll all get their turn in the oven. Save that cooking liquid—it’s the base for your sauce!
4. Make the sauce: In the same pan, melt half of your butter and cook the onions until they soften. Sprinkle the flour over the top, whisking to combine. Slowly pour in the cooking liquid, whisking the whole time to avoid any lumps. Once it thickens, pour it over the scallops and gently stir to coat them in all that goodness.
5. Breadcrumb topping: This is the best part! Sprinkle your breadcrumbs evenly over the top, and dot with the remaining butter. Into the oven it goes, for about 15 minutes, until the breadcrumbs are golden and the sauce is bubbling.
6. Serve: Once out of the oven, a little squeeze of lemon over the top brightens everything up. It’s that final zing that brings all the flavors together.

Variations on a Classic

While this baked scallops recipe is delicious as is, there’s always room for a little experimentation:

• Gluten-free: Use gluten-free breadcrumbs or almond flour for that crispy topping. You won’t even miss the gluten!
• Vegan: Swap out the butter for plant-based butter and use a seafood stock alternative, like a vegetable broth with a dash of soy sauce or seaweed.
• Spicy kick: Add a pinch of red pepper flakes to the sauce for some heat. It’s a fun twist that pairs surprisingly well with the sweetness of the scallops.
• Herb upgrade: Toss some fresh parsley or chives into the breadcrumb topping for extra color and flavor.

How to Serve and Present Like a Pro

When it comes to plating, scallops always feel like a star dish. Serve these baked scallops directly from the baking dish for a cozy, family-style presentation, or scoop individual portions onto plates with a lemon wedge on the side. I like to pair this with a simple side of sautéed spinach or roasted asparagus. A light green salad with a tangy vinaigrette also balances out the richness of the dish beautifully.

Drink Pairings? Yes, Please!

For drink pairings, I personally love sticking with the same wine I used in the recipe—Sauvignon Blanc. It’s light, crisp, and doesn’t overpower the delicate flavor of the scallops. If you’re more of a red wine drinker, a light Pinot Noir works surprisingly well. And for non-alcoholic options, a sparkling water with a slice of lemon keeps things refreshing.

Storage and Reheating: What to Do with Leftovers

If you’re lucky enough to have leftovers, baked scallops can be stored in an airtight container in the fridge for up to 2 days. To reheat, gently warm them in the oven at 350°F for about 10 minutes. Be careful not to overdo it, as scallops can become tough if reheated for too long. Freezing isn’t ideal, as the texture of the scallops can get a bit rubbery after thawing.

Adjusting for a Crowd

This recipe serves about 4 people, but if you’re feeding a larger group, you can easily double it. Just be sure to use a larger casserole dish, and you might need to bake it for an extra 5 minutes to get everything bubbly and golden. If you’re scaling down for a romantic dinner for two, cut the ingredients in half and bake in a smaller dish.

A Few Friendly Tips to Avoid Any Mishaps

Scallops are sensitive little guys. The key to perfect baked scallops is keeping an eye on your cooking time. Overcooked scallops turn rubbery and tough, so make sure to pull them out of the oven once they’re golden and bubbling.

Give It a Try!

This easy baked scallops recipe is a total game-changer for weeknight dinners or special occasions. It’s simple, elegant, and endlessly adaptable. So, grab some fresh scallops, pop open a bottle of wine, and give it a try. I promise, your kitchen will smell like a fancy seafood bistro in no time.

Frequently Asked Questions

Q: Can I use frozen scallops?
A: Absolutely! Just make sure to thaw them completely in the fridge before cooking to ensure even cooking.

Q: What can I substitute for the white wine?
A: Seafood stock or even clam juice are great alternatives. If you’re in a pinch, vegetable broth with a dash of lemon works too!

Q: How do I know when scallops are done?
A: Scallops are done when they turn opaque and feel firm to the touch. In this recipe, baking for about 15 minutes should do the trick.

Q: Can I make this recipe dairy-free?
A: Yes! Swap out the butter for a plant-based alternative, and you’ll still get a deliciously rich dish.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat gently in the oven to avoid overcooking the scallops.

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