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    Home » Recipes » Appetizers

    Angela @ BakeItWithLove.com · Leave a Comment

    Baked Scallops

    Jump to Recipe
    Best baked scallops pin with scallops in baking dish and text header.

    These easy baked scallops have a crispy, golden-brown Parmesan coating while the scallops themselves are buttery and tender! Sea scallops taste heavenly when baked in the oven, and it's a simple main course or appetizer that can be made in less than 30 minutes!

    Crispy Baked Sea Scallops

    If you're looking to treat yourself, these Parmesan and breadcrumb-crusted sea scallops are a darn good way to do it. This recipe requires very little prep, practically no cleanup, and boy are the results delicious!

    There's something about scallops that just feels decadent, and these are no exception. It's an elegant meal that you can throw together in no time so you can treat yourself any day of the week!

    Best baked scallops topped with crumb topping in enamel coated cast iron baking dish.
    No one can resist these slightly sweet and buttery sea scallops with a perfectly crisp Parmesan coating!
    Jump to:
    • Crispy Baked Sea Scallops
    • 🥘 Ingredients
    • 🔪 Step-By-Step Instructions
    • 💭 Angela's Tips & Recipe Notes
    • 🦀 More Incredible Seafood!
    • 📋 Recipe

    🥘 Ingredients

    Using quality scallops is the most important factor in this recipe. For help finding the best scallops, read our informational article all about scallops.

    Baked scallops ingredients ready to combine, assemble, and bake.
    • Sea Scallops - 16-20 sea scallops (jumbo scallops).
    • Salt & Pepper - ¼ teaspoon each of salt & pepper.
    • Paprika - ¼  teaspoon paprika.
    • Panko Breadcrumbs - ½ cup of plain Panko breadcrumbs.
    • Parmesan Cheese - ⅓ cup of grated Parmesan with some reserved for sprinkling over the top of the scallops.
    • Parsley - 2 tablespoons of chopped parsley.
    • Butter - 4 tablespoons of melted unsalted butter.
    • Olive Oil - 2 tablespoons of extra virgin olive oil.

    Optional Additions

    • Butter (optional) - 2 tablespoons, melted for coating bottom of your baking dish before adding and topping the scallops.
    • Chipotle Chili Powder - ⅛ teaspoon chipotle chili powder.
    • Lemon - Fresh lemon zest for mixing into the breadcrumb topping.

    *Be sure to see the recipe card below for ingredients, amounts & instructions!*

    🔪 Step-By-Step Instructions

    I find the slight kick from chipotle chili powder combined with the citrus flavor of lemon zest adds incredible flavor, but of course these scallops are delicious without them. Grab a baking dish and a mixing bowl and let's get started!

    Process photo 1 combine the breadcrumbs and topping ingredients.
    1
    Process photo 2 portion out the topping onto each sea scallop in your dish.
    2
    1. Prep. Preheat your oven to 400°F (205°C). If desired, you may coat the bottom of your baking dish with the optional 2 tablespoons of butter at this time.
    2. Dry the scallops. Pat 16-20 sea scallops dry with paper towels and remove any tough side muscle, if any, by pulling it off with your fingers.
    3. Make topping. Combine ¼ teaspoon each, salt & pepper, ¼ teaspoon paprika, ⅛ teaspoon chipotle chili powder (if using),½ cup Panko breadcrumbs, ⅓ cup Parmesan cheese (reserving a bit to top the scallops later), 2 tablespoons parsley, 4 tablespoons butter, 2 tablespoons olive oil, and the optional lemon zest in a mixing bowl. Stir until the ingredients are thoroughly distributed.
    4. Top the scallops. Place the sea scallops in a single layer in your baking dish and top them with the breadcrumb mixture. Sprinkle the reserved bit of Parmesan over the top.
    5. Bake. Bake the prepared scallops for 15-18 minutes, or until golden-brown, and serve right away.

    We love scallops so much, we have an entire page dedicated to what to serve with scallops. I often serve mine with a heaping pile of garlic mashed potatoes or a side of parmesan risotto. Enjoy!

    💭 Angela's Tips & Recipe Notes

    • Overcooking scallops can make them rubbery. The scallops are done when the crust is golden-brown and the scallops are opaque throughout.
    • Storing: Store leftover scallops refrigerated in an airtight container for up to 2 days.
    • Reheating: Reheat leftover scallops in a covered baking dish in the oven set to 275°F (135°C) for 10 minutes. At the 10 minute mark, check if they are warmed through. If not, bake for 5 more minutes. You can quickly pop them under the broiler uncovered to re-crisp the breaded topping.
    Tasty baked scallops with breadcrumb and Parmesan topping ready to serve.

    🦀 More Incredible Seafood!

    • Pan Seared Swordfish
    • Crab Stuffed Salmon
    • Crab Risotto
    • Lobster Chowder
    • Spanish Mussels
    • Grilled Grouper

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Best baked scallops topped with crumb topping in enamel coated cast iron baking dish.
    Print Recipe Leave A Comment
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    5 from 22 reviews

    Baked Scallops

    These easy baked scallops have a crispy, golden-brown Parmesan coating while the scallops themselves are buttery and tender! Sea scallops taste heavenly when baked in the oven, and it's a simple main course that can be made in less than 30 minutes!
    Author | Angela
    Servings: 4 servings
    Calories: 267kcal
    Prep 10 minutes
    Cooking 15 minutes
    Total Time 23 minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • 16-20 sea scallops
    • ¼ teaspoon each, salt & pepper (to taste)
    • ¼ teaspoon paprika
    • ½ cup Panko breadcrumbs
    • ⅓ cup Parmesan cheese (grated- reserve some for sprinkling over scallops)
    • 2 tablespoon parsley (chopped)
    • 4 tablespoon butter (unsalted, melted)
    • 2 tablespoon olive oil (extra virgin)

    Optional Additions

    • 2 tablespoon butter (optional- melted for coating bottom of dish before adding and topping scallops)
    • ⅛ teaspoon chipotle chili powder (optional)
    • lemon (optional- freshly zested)

    Instructions

    • Preheat your oven to 400°F (205°C). If desired, you may coat the bottom of your baking dish with the optional 2 tablespoons of butter at this time.
      2 tablespoon butter
    • Pat scallops dry with paper towels and remove any tough side muscle, if any, by pulling it off with your fingers.
      16-20 sea scallops
    • In a medium mixing bowl, combine salt & pepper, paprika, chipotle chili powder (if using), Panko breadcrumbs, Parmesan cheese, parsley, olive oil, butter, and the optional lemon zest if desired. Stir until all ingredients are evenly distributed.
      ¼ teaspoon each, salt & pepper, ¼ teaspoon paprika, ⅛ teaspoon chipotle chili powder, ½ cup Panko breadcrumbs, ⅓ cup Parmesan cheese, 2 tablespoon parsley, 4 tablespoon butter, 2 tablespoon olive oil, lemon
    • Place the sea scallops in a single layer in your baking dish and top them with the breadcrumb mixture. Sprinkle the reserved bit of Parmesan over the top.
    • Bake the breadcrumb topped scallops in the oven for 15-18 minutes, or until golden-brown.

    Equipment You May Need

    baking dish
    Mixing Bowl

    Notes

    • For tips on choosing the best scallops, check out our informational post all about scallops.
    • The side-muscle is much tougher than the meat of the scallop, and is typically crescent shaped.
    • The scallops are done when the crust is golden-brown and the scallops are opaque throughout. Overcooking scallops can make them rubbery.

    Nutrition

    Calories: 267kcal (13%) | Carbohydrates: 8g (3%) | Protein: 11g (22%) | Fat: 21g (32%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 50mg (17%) | Sodium: 516mg (22%) | Potassium: 164mg (5%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 665IU (13%) | Vitamin C: 3mg (4%) | Calcium: 123mg (12%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    baked scallops, seafood
    Course Main Course, Seafood
    Cuisine American

    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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