These easy-baked scallops have a crispy, golden-brown Parmesan coating, while the scallops 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!
Serve with garlic mashed potatoes, toss with buttered noodles, or add to parmesan risotto. Enjoy!
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Treat yourself with these Parmesan and breadcrumb sea scallops.
This easy recipe needs little prep and almost no cleaning.
Scallops always feel fancy, and this dish is quick to make, perfect for a special meal any day.
🥘 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.
- 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 the 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!*
🔪 How To Bake Scallops
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!
- 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.
- 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.
- 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.
- 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.
- Bake. Bake the prepared scallops for 15-18 minutes, or until golden brown, and serve right away.
We love scallops so much that we have an entire page dedicated to what to serve with scallops.
💭 Angela's Pro Tips & Recipe Notes
- Pre-Baking Prep: Pat the scallops dry with a paper towel before seasoning or coating them.
- Avoid Overcooking: To prevent scallops from becoming rubbery, cook them until they have a golden-brown crust and are opaque inside.
- Broiling Option: For an extra golden and crispy crust, consider broiling the scallops for the last minute or two of cooking. Keep a close eye on them to prevent burning.
- Storing Leftovers: Keep any leftover scallops in the fridge in a sealed container for up to two days.
- Reheating Instructions: Warm up leftover scallops in the oven at 275°F (135°C) in a covered dish for 10 minutes. Check if they're heated through; if needed, continue heating for another 5 minutes. For a crispy topping, briefly broil them uncovered.
🦀 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.
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📖 Recipe Card
Baked Scallops
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)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 400°F (205°C). If desired, you may coat the bottom of your baking dish with the optional 2 tablespoon butter at this time.
- Pat 16-20 sea scallops dry with paper towels and remove any tough side muscle, if any, by pulling it off with your fingers.
- In a medium mixing bowl, combine ¼ teaspoon each, salt & pepper, ¼ teaspoon paprika, ⅛ teaspoon chipotle chili powder (if using), ½ cup Panko breadcrumbs, ⅓ cup Parmesan cheese, 2 tablespoon parsley, 2 tablespoon olive oil, 4 tablespoon butter, and the optional lemon zest if desired. Stir until all ingredients are evenly distributed.
- 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.
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.
Teresa says
These were fantastic!! Simple and quick, and absolutely delicious on this Ash Wednesday. Thanks for sharing. This is a keeper!!
Colleen Sall says
I have never made scallops before. My husband wanted to bring them to our friends Super Bowl party this past Sunday and this recipe was fabulous. I followed the directions almost exactly – I added just a touch of chili powder, garlic powder, and Mrs. Dash to the other basic ingredients. It was simple and delicious, and I will make it again.