baked sea scallops recipe

Written ByJenny Smyth Posted on
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The Best baked sea scallops recipe

I’ve been making this baked sea scallops recipe for years, and it’s always a hit with my family. The dish is incredibly easy to prepare, and the results are always impressive.

The key to this recipe is the way the scallops are cooked – they’re not overcooked, which can be a problem with many seafood dishes. Instead, they’re tender and flavorful, with just the right amount of firmness to them.

I love serving this recipe at dinner parties or family gatherings because it’s so elegant and sophisticated. Plus, it’s incredibly healthy – the scallops are packed with protein and omega-3 fatty acids, and the lemon juice adds a burst of citrus flavor without any added sugar.

My kids love helping me in the kitchen, and they’re always excited to see what we’re having for dinner when I pull out the scallops from the oven. This recipe is perfect for any occasion – whether you’re looking for a quick weeknight dinner or a special treat for a holiday meal.

And the best part? It’s incredibly easy to customize to your tastes – just add your favorite herbs and spices to make it your own.

Baked Sea Scallops

4.7 from 668 votes

Tender sea scallops baked in a buttery garlic and herb topping until golden and juicy. This quick and elegant dish is perfect for a weeknight dinner or a special occasion.

Prep Time10 mins
Cook Time12 mins
Resting Time0 mins
Total Time22 mins
Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Scallops

1 1/2 pounds sea scallops, patted dry
2 tablespoons unsalted butter, melted
2 cloves garlic, minced
1/4 cup panko breadcrumbs
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
Lemon wedges for serving

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2Lightly grease a 9×13 inch baking dish with butter or nonstick spray.
3Arrange the dried scallops in a single layer in the prepared baking dish.
4In a small bowl, combine the melted butter, minced garlic, panko breadcrumbs, Parmesan cheese, parsley, salt, and pepper until the mixture is crumbly.
5Spoon the breadcrumb mixture evenly over the scallops, pressing gently to adhere.
6Bake for 10 to 12 minutes, until the topping is golden brown and the scallops are opaque and firm to the touch.
7Remove from the oven and let rest for 2 minutes.
8Serve immediately with lemon wedges on the side.

🔧Equipment

Baking dish (9×13 inch)
Small bowl
Measuring spoons
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 6g❤️Cholesterol: 80mg🧂Sodium: 650mg🌾Total Carbs: 12g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 28g

📝Notes

For best results, use dry sea scallops (not wet-packed) to avoid excess moisture. Do not overcook; scallops should be just cooked through for optimal tenderness.

Watch Video Of How Baked Sea Scallops Works

This baked sea scallops recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or a special treat for a holiday meal.

One of my favorite things about this recipe is that it’s so versatile – you can serve it on its own as a main course or pair it with your favorite sides for a more substantial meal.

And because it’s so easy to customize, you can adjust the seasoning and ingredients to suit your tastes.

❓ Frequently Asked Questions About Baked Sea Scallops

What type of scallops should I use?

For this recipe, you’ll want to use dry-packed scallops – they have a firmer texture than wet-packed scallops and will hold up better to baking.

Can I use fresh scallops instead of frozen?

While fresh scallops are always preferred, frozen scallops work just as well in this recipe – just thaw them according to package instructions before using.

How do I know when the scallops are done?

The scallops should be opaque and firm to the touch when cooked through – if you insert a fork or knife into one of them, it should slide in easily without any resistance.

Can I bake these scallops ahead of time?

Yes – you can prepare the scallops up until the baking step, then refrigerate them until ready to bake. Just make sure to bring them back to room temperature before baking.

What if I don’t have lemon juice on hand?

You can substitute lemon zest for some of the lemon juice if you don’t have any on hand – it won’t be exactly the same flavor, but it’ll still be delicious.

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