Crispy Baked Scallops with buttery panko topping, Parmesan cheese, and spices. Makes a great holiday appetizer or dinner in only 25 minutes!
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!
Sabrina’s Crispy 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 tender, soft perfection. The buttery, crispy topping is the perfect touch to take a classic seafood dish to the next level.
Recipe Card
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 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-inch baking dish, then cover with the bread crumb mixture.
- Bake for 15-18 minutes or until the topping is browned.
Nutrition
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Table of Contents
About This Recipe
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!
Can these be made ahead?
No, I wouldn’t try to prep scallops very much ahead. 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 dish to make, I really recommend baking it as soon as you get everything assembled.
What to Pair with Crispy Baked 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.
- Fried Mushrooms: These mushrooms make a crispy and savory snack with a delicious batter and breadcrumb coating.
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
According to the USDA’s website, scallops are considered cooked through and safe to eat when the internal temperature reaches 145 degrees.
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!
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. If you have a local fish market, I recommend checking it out for your area’s variety.
Related Recipes
More Delicious Scallop Recipes
The following images were used in previous versions of this post:
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?
That should work fine, just cover it while it’s in the fridge to keep it from drying out!
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.
Easy and delicious!! I did add 1/8 tsp of turmeric.
Delicious and easy too!
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
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!
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
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!
So simple and so yummy!
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.
Best scallops ever!!! Doubled the recipe to be it was awesome!!!
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!!
Recipe was easy to follow, easy to make and tasted absolutely wonderful! I’m planning on trying out this recipe with other crustaceans!!
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!
Simply amazing, we did white wine and some fresh garlic the topping was delish.
This was so delicious and so easy!! Scallops came out perfect!!!
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.
Can this recipe be put together a day prior to cooking.
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!
made this exactly as recipe written-absolutely delicious!! I usually saute… not any longer!
two big thumbs up!!
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.
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.
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.
well said…. that’s a fair response. I think i’m right but i’ll do it.
I tried the recipe for Valentine’s Day. Everyone was pleased. The dish, served as an appetizer was a hit.
Excellent and so easy to make!
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!
Delicious!! Thanks!!
Hi I would like to make this recipe but can’t get panko bread crumbs can I use something else instead
Thanks Gillian
Hello, You can use either crushed cornflakes or dry stuffing mix! I hope that works out for you!
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.
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.
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. 🙂
Thank you so much for your support. I’m so glad you enjoyed this recipe!
Made these tonite. You didnt specify timing from sea and bay. Itook a chace and cooked less time…perfict ????
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!
Very good, easy, definitely a five star recipe
These are delicious! Like some other commenters, I used a mixture of shrimp and scallops…Awesome! This one’s a keeper !
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!
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
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.
Thank you for the 5 stars!!
Absolutely wonderful recipe! Have you tried coating the entire scallop instead of just placing on top? What are your suggestions for that?
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!
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
Thank you so much, Chuck.
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 🙂
I’m glad you decided to share, haha! Thanks for the 5 stars, Tan.
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!!
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!
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!
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.
Yay!! That a BIG bonus, right?!
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
Yay!! So glad to have won him over. Thanks for the 5 stars, Susan.
Could I add Jumbo shrimp to this dish?
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.
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!!
This was a very easy recipe & it turned out great. Mine looked just like the picture.
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!
Wow, that’s a huge compliment. Thanks for coming back to let me know, Renee.
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.
This recipe is fantastic! Great, great flavors! This is a keeper and will definitely make again. Thanks so much for sharing.
Thanks for the 5 star rating! I really appreciate it.
Hi, May I know if it’s 400degree Celsius or Fahrenheit?
Hello Else! It would be 400degree Fahrenheit.
I do not like cheese, can you leave it out? or substitute something else?
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.
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!
I have made this with both sea scallops & bay scallops. Both came out fabulous!
Thanks for coming back to let me know, Christina. I appreciate the 5 star rating.
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.
Thanks for the 5 stars, Nikki. I’m so glad you all love the recipe so much.
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!
Made this last night! OMG delicious!!! Husband said to KEEP this recipe! Thank you for sharing this recipe!
Yay! So glad it was a hit.
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 🙂
Yay!! Thanks for coming back to let me know, Nazreen.
Made these again last night,, serve with prime rib,,Best Scallops ever!! What do you think if you substituted the scallops with butterfly shrimp?
That sounds amazing!