Baked Scallops

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

Crispy Baked Scallops are buttery and crispy with panko, Parmesan Cheese, paprika, butter and olive oil baked in just 15 minutes.

If you like easy to make sea food, like Pesto Shrimp or Crispy Fried Calamari, or if you liked my Pan Seared Scallops you should definitely try this recipe.


Baking scallops in butter not only gives them a delicious taste, it makes the outside crisp and flavorful and the cook time is incredibly short. If you want a classy, high brow dinner but either can’t find a sitter or don’t want to pay for a gourmet restaurant, this is an easy you can make at home.

Scallops are a delicious shell fish that has a rich flavor, a springy texture and tastes absolutely fantastic when drenched in butter. This recipe combines paprika, black pepper, Parmesan Cheese and breadcrumbs to make a golden brown, flavorful topping for the scallops that add just enough flavor to make this dinner unique and delicious.


  • Preheat your oven to 400 degrees.
  • Pat the scallops dry with a paper towel and remove the tough side-muscle.
  • Place scallops in a single layer in the prepared baking dish.
  • Mix the breadcrumbs, Parmesan cheese, spices, butter and olive oil.
  • Top the scallops with the mixture
  • Put them in the oven and bake until the scallops are opaque (about 15 minutes).
  • Broil the scallops for a minute or two if the topping isn’t browned.



  • 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. Once you bake them, the cheese will add a yummy savory flavor.
  • Bay scallops: bay scallops are a smaller variety of shellfish but are equally as tasty. If the bay variety are all that you have available, don’t worry! You can still make this great tasting scallop recipe as an entree or as a tasty appetizer.

    Baking dish with Panko Crusted Baked Scallops

What to serve with Baked Scallops:

  • Roasted Green Beans: green beans are delicious, and they’re even better roasted. They stay crisp without drying out, and they compliment the flavor of the baked scallops perfectly.
  • Scalloped Potatoes: from one scallop to another. 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.
  • Three Bean Salad: if you want to eat some veggies but are really tired of classic salads, go for three bean salad. It’s light enough to leave you enough room to enjoy a whole pan of scallops but also filling enough if you absolutely have to share your scallops with someone else.
  • Easy Mushroom Rice: rice is a great base for all sorts of flavors, and the buttery flavor of button mushrooms, onions and thyme take this side to a whole new level.

The Unsung Trivia – Scallop Trivia

  • Up until pretty recently, scallops weren’t actually eaten very much. They were valued for their beautiful, scalloped edged shells (see what I did there?) and the meat was pretty much ignored. Kind of shockingly, the reasons that scallops weren’t a favorite was because they were considered too sweet.
  • The scallop is the official state shell of New York.
  • Scallops use their shells to “jump” around in the water.

How to Store Baked Scallops:

  • Serve: for the good of your insides, don’t leave scallops out for longer than 2 hours.
  • Store: once cooked, you can store scallops for up to 2 days.
  • Freeze: in an airtight container, you can keep scallops for up to 3 months in the freezer.


According to the USDA’s website, scallops are considered cooked through and safe to eat when the internal temperature reaches 145 degrees F (62.7 degrees C).

While some sushi restaurants serve raw scallops that seafood is sourced through incredibly thoughtful channels that your local grocer may not be utilizing, so it is best to not serve your scallops raw.

Crispy Baked Scallops

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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


  • 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


  • 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 8x10 baking dish, then cover with the bread crumb mixture.
  • Bake for 15-18 minutes or until the topping is browned.


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
Keyword: Baked Scallops

Baked scallops from above

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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. The reviews say this is an outstanding recipe and I’m very excited to make it. I am hosting Christmas Eve dinner for 12 people. We will come in after church services, wanting to eat fairly soon.
    Can I pre-assemble the scallops in the baking dish, sitting in a bit of white and butter, and keep it in the fridge and then just type it before I put in the oven?

  2. These were outstanding. I had the smaller scallops. Put vermouth in the bottom of the pan (it’s a substitute for white wine and I had enough left in the bottle). Topped them with fresh lemon juice before baking. They were absolutely delicious.

    1. Was absolutely delicious! Had a great kick to it with the cayenne pepper! Cooked to perfection. I used the vacuum packed frozen scallops that I bought at my super market and let them thaw. Will definitely be making these again and so easy! Clean up was a breeze! Thank you

  3. These are fantastic! My husband doesn’t usually like fish so I am always looking for a new recipe he will eat. But he gobbled these up and this recipe is a keeper. I am fixing it tonight with farmers market veggies!

  4. Hello, I’m getting ready to make the crispy baked scallops for the first time, and just have one question……… Do you coat the pan with butter or oil prior to putting the scallops in the pan?? Thanks for the recipe and look forward to your answer. Jude

    1. I actually put a little white wine in the bottom… they were fantastic but I will cut the breadcrumb mixture in half as I only made enough for 1 person. Hope you enjoyed them!

  5. Just made this for lunch today and my son and I loved it. Slightly overcooked the scallops, so next time I will reduce the cooking time but everything else was perfect. Great alternative to frying or sautéing scallops for a slightly different flavor profile.

  6. This recipe was super easy to use and make! The scallops came out smelling yummy and they tasted as good as they looked. I’m planning on trying out this recipe with other crustaceans!!

  7. Recipe was easy to follow, easy to make and tasted absolutely wonderful! I’m planning on trying out this recipe with other crustaceans!!

  8. So simple and delicious!!
    I used a tiny extra cayenne and used shredded parm for one the tablespoons, grated for the rest.
    I also chose convention bake for 16min.
    Perfectly cooked scallops!!
    I’ll try the wine and garlic variation next time!

  9. This recipe was fantastic! Incredible easy to make as well. I did find I had a lot of left over breading so I just topped it on our veggies! I will definitely be making it again.

  10. A very nice recipe for fresh sea scallops. I tossed the scallops, first in the oil, then in the Panko mixture, and roasted on a silpat. A light dusting of pimenton on top added some color and spice. Easy prep – easy cleanup!

  11. Sabrina, i was in CostCo this afternoon and they had the most beautiful freshly-arrived sea scallops. i bought too many (which i quite often do with things that i like) and even though i love the bacon wrapped thing, i needed a fresh idea. This looks fabulous and i’m anxious to try it tomorrow. CLEARLY you’re a skilled chef.. and i’m a very skilled home cook so i’m certain i can pull it off. I’ll update you after i’ve made them… fortunately, i already have everything i need to execute this… including Parmigiano Reggiano.

    1. UPDATE: I have now made this recipe (with a few changes) and it’s absolutely how i will cook scallops from now on. truly fabulous. even though i did make a few changes, without YOU… i never would have had the basic recipe to change.

      for starters, i was slightly apprehensive about the parmesan because it’s been drilled into me… ‘never cheese with fish.’ i’m technically unsure if that included shellfish or not so i trusted you and pressed on. in hindsight, the Parmigiano Reggiano added a nice subtle flavor so i’m glad i pushed forward.

      secondly, i didn’t like how the seasoning was added to the topping and the scallop was unseasoned (except for the highly seasoned topping dripping down as it cooks). here’s where i made a few changes and i think next time you should at least try it my way. first of all i ‘greased’ the pan with butter that i would eventually bake them in. secondly, i made a slurry of several recipe ingredients. i melted the butter then added the salt, pepper and a small sprinkle of very fresh garlic powder into the butter. i gave each dried scallop a seasoned butter bath and fitted them into one layer in pan.

      THEN i made a mixture of Panko, Parmigiano Reggiano, a few freshly toasted sesame seeds, sea salt, fresh ground pepper, paprika and a few dashes of cayenne and sprinkled it over the entire top.

      i baked it for approximately 15 minutes at 350, then broiled it (briefly while constantly watching) to insure the Panko topping was crispy. the scallops were sooo tender and i gorged. (i ate almost $30 of sea scallops and it was completely worth every penny!!)

      absolutely fabulous.

      1. Hi Steven, before I try it your way I think you should try the recipe and instructions as is. Its hard to take notes from someone who hasn’t given my recipe a chance in the first place.

  12. Yummy, yummy! And so easy to prepare! I used less oil and butter to reduce the calories with no affect on taste. This is a definite keeper!

  13. Hi I would like to make this recipe but can’t get panko bread crumbs can I use something else instead
    Thanks Gillian

  14. Something missing here. After you put the olive oil/butter spice mix in a bowl, where does it go next? Do you add the scallops to the mix before adding to the baking pan, or do you add the spice mix to the pan before adding the scallops? It never appears in the recipe again. I would do it either way, but wanted to know how you are presenting.

    1. In the instructions of this recipe, it states in number 4, to place the scallops in the pan first and spread them with the spice mixture. Thanks for asking.

  15. I may never sear scallops again. I was attracted to this recipe for the ease, but the flavor blew me away. I mean….wow!!! Thanks so much for this, and all the great side ideas. 🙂

  16. Made these tonite. You didnt specify timing from sea and bay. Itook a chace and cooked less time…perfict ????

  17. Absolutely delicious flavors and so easy to prepare. Mine turned out a bit salty using the 1/2 tsp salt with just 13 scallops. I will omit the extra salt next time since I use salted butter and Parmesan cheese. I also cut the olive oil to just 1 tbsp and it worked perfectly at a 17 min cook time. This one is a keeper!

  18. These are delicious! Like some other commenters, I used a mixture of shrimp and scallops…Awesome! This one’s a keeper !

  19. I do not dabble in scallops though I do love them. Decided to try this recipe and hands down, these scallops were the best ever! I can’t believe I made them!

  20. Love scallops but could never get them right. I have an aversion to frying. This recipe and timing are perfect. I added wine and sauted garlic to butter/oil. Next time a little creole seasoning in panko mix just to spice things up. Thank you

  21. I am an 83 year male never before baked sea scallops. Always in a fryer. Tried them today and OH MY God-sooooo delicious. Truly awesome!! I will keep this healthy recipe to bake again perhaps adding some shrimp. Thanks for an easy and no mess recipe.

  22. Absolutely wonderful recipe! Have you tried coating the entire scallop instead of just placing on top? What are your suggestions for that?

    1. I haven’t tested it but I think you’ll lose some of the coating when the scallops release liquid and cook down. You might want to pan fry them instead. Good luck!

  23. About 25 years ago I stopped using my skillets and began baking, roasting, and broiling most of my prepared meals. I occasionally will use my pressure cooker. I didn’t do that for health reasons, rather because i was lazy.

    As fate would have it, I reaped huge health benefits, and lost nothing. I’ll be using my oven exclusively until I eat my last meal. The only other thing I do on my stovetop is boil items, eggs for example.

    Your recipe for baked scallops mirrors mine. I use coconut or peanut oil, and clarified butter to baste my scallops, after drying them as you suggest. I then apply panko crumbs, cayenne pepper to taste, paprika, along a “light” touch of crushed garlic.

    Your recipes are amazing, and thank you for taking the time to share your culinary knowledge with the world.

    God bless, Chuck

  24. Omg! I’ve made scallops a lot but none have ever taste as good as these! Seriously, after taking them out of the oven and letting them cool a bit, I ate one and wanted to keep them for myself! No lie! Then the hubs walked in and saw me munching and asked to join in :/ suppose I will share in the love and will definitely be making these again! Thank you, I’m checking out other recipes of yours 🙂

      1. Hi
        I bought sea scallops to make this and my dinner got postponed 2 days.

        Should I make the scallops today, store airtight and serve Sunday?

        Any suggestions to reheat?

        The sea scallops were previously frozen so I can’t refreeze the .
        Can’t wait to try this!!

  25. Hi, I’m cooking scallops for the first time. However, I have bay scallops, not sea scallops. How should I adjust the cooking time? Would I still use the same oven temperature? Thank you!

    1. I’d think you’d be ok with the same oven temp and time. I’d check on them around the 10 minute mark and go from there. Enjoy!

  26. Absolutely amazing! I did both scallops and shrimp in the pan. Will add to the top of our favorites list. Added bonus…the fact that my house doesn’t smell like it always does when seared.

  27. Sabrina, thank you for this recipe. I made them for the 1st time a couple of nights ago. I usually get a decent review from my husband……BUT this recipe got me a ” these are delicious” and a ” you can make these again soon”. They were loved and devoured. Thanks again

    1. Yes absolutely, just don’t crowd the dish.

      I realize this comment is very old, so I am so sorry for the delay in replying.

    2. Hi
      I bought sea scallops to make this and my dinner got postponed 2 days.

      Should I make the scallops today, store airtight and serve Sunday?

      Any suggestions to reheat?

      The sea scallops were previously frozen so I can’t refreeze the .
      Can’t wait to try this!!

  28. 5 star restaurant quality! The scallops were tender and the breading was deliciously flavorful. (I did add some garlic oil to the breading.) Much better than pan seared!! You could certainly use the breading recipe on other seafood as well.
    My husband said they were the best he’s ever had!

  29. Outstanding! Simple, delicious, easy. Finally, a simple recipe for scallops that does not require frying / searing on stove top at high-temp….risking the smoke alarm going off. ? Thanks for perfecting & sharing.

  30. This recipe is fantastic! Great, great flavors! This is a keeper and will definitely make again. Thanks so much for sharing.

    1. I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      You can add another 1/4 cup of the panko bread crumbs to try and maintain the texture while getting rid of the parmesan cheese flavor.

  31. This recipe is absolutely delicious! It can be made gluten free (I’m celiac and just used GF breadcrumbs). It’s flavorful and the scallops are baked to perfection. this is a great change instead of pan frying. Love this and it’s our go to!

  32. These are perfect. I’ve made them several times for dinner and for friends who have in turn made them. We love them. I prepare according to the instructions in the recipe with no changes.

  33. Have not made scallops in a long time and made last minute for the family. Absolutely delicious and will save this recipe for future use!

  34. Made this last night! OMG delicious!!! Husband said to KEEP this recipe! Thank you for sharing this recipe!

      1. Favorite scallop recipe! Seriously amazing, thank you!! My husband LOVES scallops and he was in heaven while eating this on top of angel hair pasta w/ a spicy cauliflower alfredo sauce, mushroom, and bell peppers. Delicious! This one is going into the treasured archives 🙂

  35. Made these again last night,, serve with prime rib,,Best Scallops ever!! What do you think if you substituted the scallops with butterfly shrimp?