Baked Scallops are an easy and delicious meal! With a tasty buttery sauce and a crispy crunchy topping, these scallops will be your go to way to cook them!
Scallops are somewhat new to me. When I received a tasty seafood box from Good Ranchers, I was excited it came with a big bag of scallops since I’d never had them before.
After cooking them up a few different ways I can definitely say I am a scallop fan!
I’ve recently shared a fried scallops recipe, but I wanted to make a tasty baked version too. Just like with homemade fries, sometimes I am fine frying things, and other times I just want to stick the dish in the oven and walk away.
What you need for baked scallops:
Scallops: trimmed and rinsed
Seasoning: Salt, Pepper, Paprika, Garlic Powder, Red Pepper Flakes
Butter
Lemon Juice
Panko Bread Crumbs
Olive Oil
Let’s Talk Scallops
Size: Scallops can range in size from small (what I have here), to about twice the size of what I used. Both sizes work great for this recipe!
Prepping: Cut off any hard white areas left on the raw scallop. Good Ranchers pretrimmed all the scallops so I didn’t have to worry about that.
You will also want to rinse the scallops and pat dry before using.
Equipment Needed
For this recipe, you really only need a few mixing bowls and a baking dish.
I was given this beautiful roasting pan from de Buyer, and it worked amazingly for baking these scallops in. It’s from their new Affinity line (same as the sauce pan I used for this homemade banana pudding!) and the quality is incredible.
It has a lifetime guarantee, a beautiful mirror polish with ergonomic handles, and the 5-ply construction creates incredible heat conductivity.
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This pan is going to come in so handy this holiday season!
How to make baked scallops?
- Preheat oven and line a rimmed pan with parchment paper.
- Rinse and pat scallops dry then sprinkle with salt and pepper. Place in baking dish.
- Melt butter and stir in garlic and lemon juice. Then pour the butter mixture over the scallops.
- In a small bowl combine the panko, parmesan, oil, and red pepper flakes. Sprinkle over the scallops.
- Bake scallops until tops are golden brown.
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 sold white then 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°.
Is it better to bake or fry scallops?
Both ways are delicious and it just depends are 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.
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!
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
- ⅓-1/2 cup panko bread crumbs
- ¼ cup parmesan
- 2 tbs olive oil
- Red pepper flakes
- Garnish: diced green onion and lemon wedges
Instructions
- Preheat oven to 425°F.
- 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, and lemon juice.4 tbs butter, 1 teaspoon garlic powder, 2 tbs lemon juice
- Pour butter 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, ⅓-1/2 cup panko bread crumbs, ¼ cup parmesan, 2 tbs olive oil, Red pepper flakes
- Bake scallops until breadcrumbs on top are golden brown - about 12-15 minutes. They will look milky white.
- Garnish with green onion slices and lemon wedges.Garnish: diced green onion 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.
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!
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!