Baked Scallops

4 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Crispy Baked Scallops with a buttery crispy topping made with panko, Parmesan cheese and spices. Makes a great holiday appetizer or main dish!

Scallops are a delicious shellfish that has a rich yet sweet flavor, a springy texture and tastes absolutely fantastic with a buttery topping. For more scallop recipes, try my Pan Seared Scallops and indulgent Scallop Gratin!

baked scallops lined up in baking dish

Sabrina’s Baked Scallops

If you want a classy dinner without going to a gourmet restaurant, this is the recipe for you! Baking scallops locks in the sweet delicious flavor while cooking them to a tender, soft perfection. The buttery crispy topping is the perfect touch to take a classic seafood dish to the next level.

The golden brown, flavorful topping for the scallops combines paprika, black pepper, Parmesan Cheese and breadcrumbs along with butter and oil. The oil keeps the topping from burning while the butter adds that indulgent rich flavor that really makes this dish so special. You are definitely going to want to add this scallop recipe to your next holiday menu or special occasion!

Instructions

Time needed: 25 minutes.

  1. Prep

    Preheat your oven to 400 degrees. Pat the scallops dry with a paper towel and remove the tough side-muscle.

  2. Topping

    Mix the breadcrumbs, Parmesan cheese, spices, melted butter and olive oil in a medium bowl with a fork. You want it evenly combined with a loose wet sand texture.

  3. Assemble

    Line up your scallops in a single layer in an 8×10 baking dish. Top each scallop with a little breadcrumb mixture.

  4. Bake

    Bake uncovered in the preheated oven for 15-18 minutes, until they are cooked through and the topping is browned.

Recipe Card

Crispy Baked Scallops

Crispy Baked Scallops are buttery and crispy with panko, Parmesan Cheese, paprika, butter and olive oil baked in just 15 minutes.
Yield 4 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 16 large sea scallops , (1 – 1 ½ pounds)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup panko bread crumbs
  • 4 tablespoons Parmesan cheese , grated
  • 2 tablespoons parsley , chopped
  • 4 tablespoons unsalted butter , melted
  • 2 tablespoons extra virgin olive oil

Instructions

  • Preheat oven to 400 degrees.
  • Dry scallops well with paper towel and remove any attached side-muscle on the scallop by pinching and tearing it away from the scallop (the muscle is much tougher to eat than the scallop).
  • Combine the salt, pepper, paprika, cayenne, panko, Parmesan, parsley, olive oil, and butter in a bowl stirring well until combined.
  • Place the scallops into an 8×10 baking dish, then cover with the bread crumb mixture.
  • Bake for 15-18 minutes or until the topping is browned.

Nutrition

Calories: 296kcal | Carbohydrates: 10g | Protein: 17g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 564mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 645IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg

Can these be made ahead?

No, I wouldn’t try to prep scallops ahead too much. You could assemble the raw scallops with the topping maybe an hour before baking but that’s pushing it. You don’t want the topping to absorb the extra seafood juices or it won’t crisp up. Plus if the breadcrumbs sit in the oil and butter too long, it could make the topping greasy. This is such a quick to make dish, I really recommend baking it as soon as you get everything assembled.

Side Dishes for Scallops

While these scallops are the perfect party appetizer, they also make a great main dish for a special occasion. Here are some delicious sides to go with Baked Scallops.

  • Roasted Green Beans: Green beans are even better roasted. They stay crisp without drying out, and they compliment the sweet flavor of the scallops perfectly.
  • Scalloped Potatoes: These potatoes are practically floating in cheese and have a rich, full flavor. The baked scallops are fantastic served up next to a bed of sizzling, thin sliced potatoes.
  • Easy Mushroom Rice: The buttery flavor of button mushrooms with the earthy onions and thyme take basic rice to a whole new level.

How to Store

  • Store: Don’t leave the cooked scallops out for more than 2 hours at room temperature. Place in an airtight container in a single layer and refrigerate for up to 3 days.
  • Reheating: I would reheat these in a skillet with some butter or oil, over medium heat, just until warmed through. This keeps them from drying out and getting tough.
  • Freeze: Freeze the scallops in a single layer on a baking sheet for 1 hour, then transfer them to a freezer safe container and keep for up to 1 month. Reheat from frozen in a low temperature oven until hot.

Frequent Questions

When are scallops safe to eat?

According to the USDA’s website, scallops are considered cooked through and safe to eat when the internal temperature reaches 145 degrees.

What scallops should I use?

I usually use standard sea scallops or Bay scallops since they are easy to find where I live. However if you are lucky enough to be near a fresh fish market, I would use whatever large scallops are local to you!

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Variations

  • Lemon juice: Drizzle the juice from a freshly squeezed lemon over the top of the scallops for some extra zesty flavor.
  • White wine: Add a little bit of white wine to the bottom of the pan. the scallops will absorb the flavor as they cook.
  • Au Gratin: Closely layer scallops together in a baking dish and then cover them in a thick layer of your choice of cheese, casserole style. Check out my Scallop Gratin Recipe for more details!
  • Scallops: Bay scallops are a smaller variety of shellfish but are equally as tasty and easy to find. But if you have a local fish market, I recommend checking it out for your area’s variety.

More Delicious Simple Seafood Recipes

Baked scallops from above

The following images were used in previous versions of this post:

Crispy Baked Scallops

Baking dish with Panko Crusted Baked Scallops

Baked Scallops

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Five star fantastic! Made for Christmas dinner on a whim, was a HUGE success! Wouldn’t change a thing…YUM!!

  2. This is THE best and easiest scallops recipe! I can serve it to my family or at a dinner party. Always a huge success.

  3. Excellent and easy!! Might try not adding salt to crumb mixture next time as parm is salty but recipe was fabulous as is. Will be making again for sure

  4. I made these tonight. Delicious!! My husband said these are the best scallops he has ever eaten. Definitely a keeper recipe. Btw I also served the green beans you suggested. Another keeper. Thank you!

  5. Absolutely 5 star is right, i wouldnt change a thing, mouthwatering.
    Just follow the recipe and your as good as gold. A side of scalloped
    potatoes and my husband was in heaven.

  6. Best scallops we have EVER had. I’m including restaurant meals in this review. These are just amazing. And easy to make. Can’t wait to make them again.

  7. Best and easiest way EVER to serve scallops! Tonight I omitted the parmesan for no particular reason and we loved them that way, too (I did increase the salt a bit to compensate.) So easy to test doneness with an instant thermometer…a totally foolproof recipe. Thank you!

  8. Although I have pinned but not yet tried either your baked or pan-seared scallops, I’m curious after looking over the ingredients how each serving is close to 1000 mg sodium. Maybe the 1/2 tsp salt and Parmesan cheese is to blame. I suppose I could adjust the amounts.

    1. The recipe cards work off of an auto calculator for nutritional information. I did go in and updated it and found that it dropped the amount but if it’s something you’re trying to measure for dietary needs, I would suggest taking the ingredients and entering them into your own calculator to better determine the information. Thanks for letting me know.

  9. I’ve been eating scallops my entire life and none came close to these.
    They tasted like we were eating at a 5 star restaurant.
    I used shredded parmesan chopped in a food processor, rather than grated.
    Mine and my boyfriend’s new favorite dish!

  10. I made this last night. It was quick. It was easy. It was AWESOME, clean plates and second helpings all around

  11. Thank you Sabrina! This is the absolute perfect recipe for scallops. They are delicious, so quick and easy. I put a little white wine in the bottom of the pan, and finished off with a bit of lemon juice. Served over rice with a side of petite herbed green beans, wonderful. The only problem was that my husband and son were looking for more they enjoyed them so much! Will definitely be my go to for scallops.

  12. Used salted butter – so next time will not add salt – otherwise scallops soft and tender – just needed a 2 min broil.

  13. These are the easiest, most delicious scallops I’ve ever had…and they came out of my kitchen! Thank you for the wonderful recipe. This will be the only one I ever use again!!

  14. I really hope someone reads this review and tries this recipe, I’ve been cooking from my boys for years and have never add them respond so favorably to anything before. All I did different was at some crushed garlic to the butter and olive oil and sauteed it lightly before mixing it with everything else. Very simple and delicious

  15. I was nervous to make this because it was my first time cooking scallops and I didn’t have paprika. I used Chilli powder instead (the same amount you used for paprika), and they were amazing! My boyfriend said it was the best scallops he’s ever had and the best meal I’ve cooked! I made red lobster rolls (out of the box) as a side, some pasta, and veggies. Thanks so much!

  16. These were fantastic and quite a treat! I halved the recipe for just the two of us, served over buttered linguine, then scooped out some leftover YUMMY crumbs and sprinkle on top. Thank you for such a great recipe!

  17. These were amazing! I halved the recipe for just the two of us, served over buttered linguine scrapping the yummy loose crumbs on top. What a treat, thank you for the great recipe.

  18. I made this recipe last night but omitted the parsley and the cayenne pepper. The scallops were out of this world. I am sharing the recipe with friends.

  19. So happy I found this recipe. The scallops were fantastic. Made my day and my meal!

    I’ll be serving this again.

  20. This was AMAZING! In fact I love this topping so much I would like to know what else I could use it with besides scallops? Love scallops but not always fresh at the grocery. My family loved it too and I paired it with your mushroom rice which was nice!!!

    1. Any white fish would be good with this topping. Try using smoked paprika instead of sweet one time. Most white fish you cook at 400 for 20 minutes, exceptions being scrod or other thinner filets. Then I would either cook for 15 minutes or turn the oven down to 350 for 15-20.

  21. Absolutely delicious, and so easy to throw together. Already had all the ingredients in the house. Will definitely make again!

  22. Thank you so much for this! i bought too many scallops to pan-sear in any sort of reasonable way, and this was a PERFECT recipe. Even the picky teenager who doesn’t really like scallops had seconds! a winner!! Will 100% make again!

  23. These are phenomenal. this was the first time cooking scallops and they came out beautifully. thank you again for this wonderful meal! It is a great Lent favorite and a regular meal favorite!

      1. Just finished enjoying these scallops – delicious! I also prepared the easy mushroom rice as a side, along with fresh asparagus. My boyfriend loved this simple, but elegant meal!

  24. Was very tasty and good! I added white wine just to cover the bottom of pan before adding topping. My husband was not much of a scallop fan, but he loved it. Thanks for posting!

    1. I would start with 1/4 cup dry white wine and about 2 tablespoons of lemon juice. You can always adjust to your liking as well.

  25. Tasted great. I added garlic, lemon, and white cooking wine. Timing was spot on and the scallops were perfect. Thanks

    1. Yes, you can thaw them several hours or overnight in the refrigerator. Do not thaw scallops at room temperature. Just rinse the scallops and pat them dry with paper towels before cooking. Enjoy!

  26. I can’t wait to try this… I tried pan searing scallops and burnt one side… so baking sounds more up mu ally. I will be trying this on my pellet smoker. I can better control the temperature (my oven is very old) and I am looking forward to the smoky flavor! Thanks for sharing!

  27. I saved this scallop recipe as soon as I laid my eyes on it. Such a brilliant and easy entertaining idea for the summer. Thank you for sharing!

    1. Hi I have a hard time finding fresh scallops. Will it work with frozen scallops? The reason I ask is when I’ve used frozen before they seem to be to watery even after patting dry. Any suggestions?

  28. What a restaurant worthy dish, indeed! This look amazing; can’t wait to give this a try for dinner tomorrow!

  29. Could you give weight watcher points on some of your dishes. I love you cooking but must decide to eat healthier.