If you're craving a restaurant-quality seafood dish at home, these Baked Scallops are buttery, tender, and irresistibly golden on top. With simple ingredients and quick prep, this dish delivers elegant flavor without the fuss.
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Why This Recipe Works
- Quick: Scallops bake fast, making this a perfect weeknight or last-minute dinner option.
- Flavorful: Butter, garlic, and seasoning enhance the natural sweetness of the scallops.
- Golden Topping: A light breadcrumb topping adds the perfect crisp contrast to the tender scallops.
- Elegant Simplicity: Minimal ingredients let the scallops shine while still feeling elevated.
I've recently shared a fried scallops recipe, but I wanted to make a tasty baked scallops version too. Just like with homemade fries, sometimes I am fine with frying things, and other times I just want to stick the dish in the oven and walk away.
If you love easy seafood recipes, make sure to also check out my Dijon-baked halibut, lemon-butter pan-fried cod, shrimp pad thai, and how to grill shrimp!
What This Baked Scallops Recipe Needs
Scallops: The star of the dish - naturally sweet, tender, and perfect for baking when properly prepared.
Butter (melted): Adds richness and helps create that classic baked seafood flavor.
Garlic Powder: Infuses the dish with savory depth that complements the scallops beautifully.
Breadcrumbs (Panko or Regular): Create a light, crispy topping that contrasts the soft scallops.
Parmesan Cheese: Adds salty, nutty flavor and helps the topping brown nicely.
Lemon Juice: Brightens the dish and balances the richness of the butter.
Salt & Pepper: Essential for enhancing all the flavors without overpowering the scallops.
Fresh Parsley or Chopped Green Onions (optional): Adds a fresh, herby finish and a pop of color.
Substitutions
Breadcrumbs: Use crushed crackers or gluten-free breadcrumbs if needed.
Butter: Swap with extra olive oil for a slightly lighter option.
Parmesan Cheese: Try Pecorino Romano or Asiago for a sharper flavor.
Scallops: Scallops can range in size from small bay scallops (what I have here) to about twice the size of what I used (sea scallops). Both sizes work great for this recipe!
How to Make Baked Scallops?
- Step 1: Preheat the oven and line a rimmed pan with parchment paper. Rinse and pat scallops dry, then sprinkle with salt and pepper. Place in a baking dish.
- Step 2: Melt butter and stir in garlic and lemon juice. Then pour the butter mixture over the scallops.
- Step 3: In a small bowl, combine the panko, parmesan, oil, and red pepper flakes.
- Step 4: Sprinkle over the scallops.
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- Step 5: Bake scallops until tops are golden brown.
Expert Tips
Prepping: Rinse scallops and cut off any hard white areas left on the raw scallop.
Pat Dry Thoroughly: Moisture prevents browning - dry scallops well before baking.
Use Even Sizes: Choose similar-sized scallops so they cook evenly.
Don't Overcook: Scallops should be opaque and slightly firm; overbaking makes them rubbery.
Serve Immediately: Scallops are best hot out of the oven while tender and juicy.
Is it Better to Bake or Fry Scallops?
Both ways are delicious, and it just depends on what you are in the mood for. Personally, baked scallops allow me to enjoy the taste and texture of the scallop more than fried.
Fried scallops are delicious, but as with most fried food (like these crispy chicken tenders), it's easy to eat a ton without really enjoying the substance of what you are eating.
As far as which is healthier, frying has lots calories from the oil and breading and baked has lots of calories from the butter and panko topping. It's kind of a toss-up.
Frequently Asked Questions
Yes. Scallops are typically seared on the tops and bottoms leaving the center undercooked or raw to allow for a creamy texture.
The tops of the scallops and the panko mixture will golden brown. The meat of the scallop will be white, but a more solid white than a completely raw scallop.
If you are tracking the temperature, I like to pull the scallops out at 115°F, then let them rise with carry over cooking until they rise to 125°F-130°.
It's best to bake them fresh, but you can prep the topping and clean the scallops ahead of time.
They pair well with pasta, rice, roasted vegetables, or a simple salad.
Yes - just thaw completely and pat very dry before baking to avoid excess moisture.
They were likely overcooked - keep a close eye and remove them as soon as they turn opaque.
More Related Recipes
This recipe is so simple and insanely delicious. For more tasty recipes, don't miss my easy shake-n-bake chicken, fried spaghetti, marinated tri-tip, wagyu burgers, and grilled chicken nuggets!
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Video
Baked Scallops
Ingredients
- 1 lb scallops
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon paprika
- 4 tbs butter melted
- 1 teaspoon garlic powder
- 2 tbs lemon juice
- ⅓ cup panko bread crumbs
- ¼ cup parmesan
- 2 tbs olive oil
- ¼ teaspoon Red pepper flakes
- Diced green onion, chopped parsley, and lemon wedges Garnish
Instructions
- Preheat oven to 425°F. Line a baking dish with parchemtn paper.
- Rinse scallops and pat scallops dry with a paper towel then sprinkle with salt and pepper and place in a baking dish.1 lb scallops, ½ teaspoon salt, ½ teaspoon pepper
- In a microwave safe bowl, melt butter*. Then stir in garlic powder, and lemon juice.4 tbs butter, 1 teaspoon garlic powder, 2 tbs lemon juice
- Pour butter mixture over scallops.
- In a small bowl combine panko, paprika, parmesan, oil, and red pepper flakes. Sprinkle the crumb mixture over each scallop.¼ teaspoon paprika, ⅓ cup panko bread crumbs, ¼ cup parmesan, 2 tbs olive oil, ¼ teaspoon Red pepper flakes
- Bake the scallops until the breadcrumbs on top are golden brown, about 12-15 minutes. They will look milky white. If using larger sea scallops you might need to bake a little longer.
- Garnish with green onion slices, chopped parlsey, and lemon wedges.Diced green onion, chopped parsley, and lemon wedges
Notes
- Temperature: I recommend checking the internal temperature and pulling them out when they are 115°F. They continue to rise to 125°F-130°F in carryover cooking. I use this thermometer.
Effie says
Wondering what folks served with this dish? Seems it needs something. A loaf of bread? Pasta? And do you toss with the pasta? Just trying to figure out how to round it out as a meal...
Lisa Killian says
Good question- pasta is a good side, asparagus, broccoli, or even garlic bread.
Donna D. says
Just made this recipe for dinner and my husband and I both loved it! The only modification I made was that I adjusted the pepper to our liking. This is definitely a keeper and I will make it again! Thanks for a great recipe!
Lisa Killian says
Yay so glad you enjoy them!
Maureen Flanagan says
I made this for dinner tonight and my husband said it is outstanding. We always call these kinds of meals keepers. Very easy to prepare. We used frozen scallops from Publix supermarket. Since there are just two of us, there was enough leftovers for another meal. It really was delicious. We served it with linguine and a salad. Definitely going to keep this as one of my go to recipes.
Lisa Killian says
Yay! So glad you enjoyed it!
Aaron says
Excellent recipe. Very easy to make. Always perfect.
Lisa Killian says
So glad you enjoyed it!
Barbara yoder says
I absolutely loved that I didn't have to scroll 5x back to ingredient measurements..I never had a recipe that did this so thank you.. it's going in the oven now !
Kimberly says
As someone who cooks often,K with use of many great recipes, I never leave comments. I could not resist giving a review of this recipe. It was, perfection. Just enough of every ingredient, crispy topping and texture. I thank you for posting this recipe, I am floored with how delicious it was. Followed exactly maybe a little extra Parmesan. This was restaurant grade. Thank you!
Lisa Killian says
Thank you so much for your kind words! So glad you enjoyed them!
Nancy Gavin says
I made this with bay scallops which made my husband say it was too spicy. I did not use the red pepper flakes. How should I have adjusted the recipe for bay scallops. Cut everything in half?
Lisa Killian says
If it's too spicy, then I would recommend not adding the paprika and pepper. Those are the only two ingredients other than the red pepper flakes that could add a little heat.
Brenda Rider says
So tasty and easy to make. Don’t be afraid of the red pepper flakes if you like spicy.
Lisa Killian says
Yes! I love extra red pepper flakes! So glad you enjoyed this recipe!
Maria says
Found this recipe last minute and it was great. Loved how easy it was and the taste was great. Thank you.
Lisa says
Thank you! So glad you enjoyed it!
Vee says
Cant wait to try this with baby scallops! Thanks for sharing!
Lisa says
You are very welcome!
Marci H says
Had to cut the recipe in half for half pound of scallops. Turned out delicious. I have only ever pan fried sea scallops and was looking for an easier way to make the smaller size bay scallop. I really like the way the recipe was presented by putting the amounts under the instructions. Sometimes I measure everything out first, but it's nice to be reminded in case I got a measurement wrong which unfortunately has happened in the past. Will definitely save this one for bay scallops
Lisa says
I am so glad you enjoyed it!
Barbara yoder says
I absolutely loved that I didn't have to scroll 5x back to ingredient measurements..I never had a recipe that did this so thank you.. it's going in the oven now !
Lisa Killian says
So glad you found it easy to read! Hope you loved the recipe too! It's a favorite of mine!
Diane K (foodieforpeace) says
I have made alot of baked scallops. This is the best ever!! I eliminated the olive oil and split the butter sauce which I used before and after the panko. Crispy and luscious! Served with baked potato and whole green beans.
Lisa says
I am so glad you enjoyed them!
Lisa says
These are such a delicious dinner! Love making them!