Baked Scallops

Baked Scallops are a simple yet elegant seafood dish featuring tender scallops baked in a flavorful blend of butter, garlic, and breadcrumbs. With a golden, crispy topping and a delicate, buttery interior, this recipe is perfect for a quick dinner or an impressive appetizer.

Why You’ll Love This Recipe

• Quick and easy to prepare
• Rich in protein and low in carbohydrates
• A restaurant-quality dish made at home
• Simple ingredients with gourmet results
• Perfectly cooked scallops with a buttery crust
• Elegant enough for guests, easy enough for weeknights
• Great served with pasta, salad, or rice
• Naturally gluten-free if made with gluten-free crumbs
• Bakes quickly in just minutes
• Excellent for seafood lovers

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Fresh or thawed scallops
• Unsalted butter
• Garlic (minced)
• Lemon juice
• Breadcrumbs (panko or regular)
• Grated Parmesan cheese
• Salt
• Black pepper
• Paprika
• Chopped parsley (for garnish)

Directions

1. Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
2. Pat the scallops dry with paper towels to remove excess moisture.
3. Arrange the scallops in a single layer in the prepared baking dish.
4. In a small saucepan, melt the butter and add minced garlic. Cook until fragrant.
5. Stir in lemon juice, then drizzle the mixture evenly over the scallops.
6. In a bowl, combine breadcrumbs, Parmesan, salt, pepper, and paprika.
7. Sprinkle the breadcrumb mixture evenly over the scallops.
8. Bake for 12–15 minutes, or until the scallops are opaque and topping is golden.
9. Garnish with chopped parsley and serve immediately.

Servings and timing

This recipe serves approximately 4 people.
Preparation time: 10 minutes
Cooking time: 12–15 minutes
Total time: 25 minutes

Variations

• Spicy Kick: Add crushed red pepper flakes or a dash of cayenne.
• Herb Infused: Mix fresh thyme or dill into the breadcrumb topping.
• Lemon Pepper Version: Use lemon zest and freshly cracked pepper for brightness.
• Cheese-Free: Omit Parmesan for a lighter version.
• Gluten-Free: Use gluten-free breadcrumbs or crushed nuts.

Storage/Reheating

Store leftover scallops in an airtight container in the refrigerator for up to 2 days.

To reheat, place in a preheated oven at 350°F (175°C) for 8–10 minutes. Avoid microwaving, as it can cause the scallops to become rubbery.

Freezing is not recommended, as it affects the texture of cooked scallops.

FAQs

Can I use frozen scallops?

Yes, just thaw them completely and pat dry before baking.

How do I know when scallops are done?

They should be opaque and firm to the touch, usually after 12–15 minutes of baking.

Can I use bay scallops instead of sea scallops?

Yes, but reduce the cooking time by a few minutes due to their smaller size.

What’s the best type of breadcrumb to use?

Panko breadcrumbs give a crispier texture, while regular breadcrumbs offer a finer crust.

Do I need to flip the scallops during baking?

No, flipping is not necessary. They cook evenly in the oven.

Can I prepare this dish ahead of time?

You can assemble the scallops and topping ahead, then bake just before serving.

What sides go well with baked scallops?

Rice, pasta, roasted vegetables, or a fresh green salad pair beautifully.

Should I remove the side muscle from scallops?

Yes, if still attached, remove the small tough side muscle before cooking.

Is it safe to eat scallops slightly undercooked?

Scallops should be cooked through to avoid food safety issues.

Can I use oil instead of butter?

Yes, but butter adds more flavor and richness. Olive oil is a good alternative.

Conclusion

Baked Scallops offer a perfect balance of simplicity and sophistication. With tender, buttery scallops and a crisp, savory topping, this dish is both luxurious and approachable. Whether you’re serving it as an elegant starter or a light main course, it’s bound to impress every seafood enthusiast at the table.

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