Baked Scallops Recipe
This easy baked scallops recipe delivers tender, buttery scallops topped with crispy Parmesan panko. Simple, elegant, and ready in under 20 minutes!
Ingredients
- For the Scallops
- 1½ pounds sea scallops – Choose scallops about 1½–2 inches in diameter for best texture.
- Salt and pepper – For seasoning.
- Lemon juice 1 tablespoon – Brightens and balances the richness.
- 2 tablespoons melted butter – Adds that classic velvety flavor.
- For the Topping
- ½ cup panko bread crumbs – The secret to a light crispy finish.
- ¼ cup grated Parmesan cheese – Adds saltiness and depth.
- 1 tablespoon melted butter – Helps the topping brown beautifully.
- 1 teaspoon garlic powder – Infuses subtle warmth.
- 1 tablespoon chopped parsley optional – For a touch of color and freshness.
Instructions
- Preheat the Oven
- Preheat your oven to 425°F (218°C). The high temperature helps achieve a golden top while keeping the scallops tender inside.
- Prep the Scallops
- Pat the scallops dry with a paper towel — this step is key! Removing excess moisture helps them bake evenly and prevents sogginess.
- If your scallops still have that little side muscle attached (a small, tough flap on the edge), gently pull it off and discard.
- Make the Butter Mixture
- In a small bowl, mix 2 tablespoons of melted butter with lemon juice, salt, and pepper. Drizzle this over the scallops in your baking dish and toss gently to coat.
- Prepare the Topping
- In another small bowl, combine panko bread crumbs, Parmesan cheese, garlic powder, and 1 tablespoon of melted butter. Mix until the crumbs are evenly coated and slightly clumpy — this means they’ll crisp perfectly.
- Assemble
- Arrange the scallops in a single layer in a lightly greased baking dish. Spoon the breadcrumb mixture evenly over the top of each scallop.
- Bake
- Place the dish in your preheated oven at 425°F and bake for 10–12 minutes, or until the scallops are opaque and the topping turns golden brown.
- To check for doneness, insert a thermometer into one of the larger scallops — the internal temperature should read 125–130°F.
- You’ll know they’re ready when the topping is crisp and the scallops feel tender when pressed lightly.
- Broil for Extra Color (Optional)
- If you like a deeper golden crust, switch your oven to broil for the last 1–2 minutes. Keep a close eye on them — they brown fast!
- Serve
- Remove from the oven, let rest for 1 minute, and serve immediately with lemon wedges and a sprinkle of fresh parsley.
Notes
- Dry thoroughly. Moisture is your enemy! Always dry with a paper towel before baking.
- Don’t overbake. Scallops cook quickly — even 1–2 minutes too long can make them rubbery.
- Use sea scallops for best texture. They’re meatier and bake beautifully.
- Preheat your oven. Scallops need that blast of heat to sear and bake evenly.
- Balance the flavors. The buttery topping is rich — the lemon juice adds the brightness it needs.