Baked Scallops Recipe

If you’ve ever been to a seaside restaurant and tasted perfectly cooked scallops, you know just how magical these little morsels of seafood can be. That delicate sweetness combined with a buttery, golden-brown crust is just irresistible. Well, I’m here to tell you that making baked scallops at home is way easier than you might think! With this simple recipe, you’ll have restaurant-quality scallops in no time. Whether you’re trying to impress a dinner guest or simply craving something special, these baked scallops are guaranteed to hit the spot.

I still remember the first time I attempted scallops at home. There was a bit of nervous energy in the kitchen — were they going to come out rubbery? Overcooked? Well, spoiler alert: they didn’t. The result was divine, and I’ve never looked back since. I’ve tinkered with this recipe, adding my own twists and optional extras, but the core is always the same: tender scallops, crispy Panko-Parmesan topping, and that wonderful buttery richness that makes them melt in your mouth.

this RECIPE

A personal story: My first scallop triumph

I’ll never forget the first time I made baked scallops. It was for a family dinner, and honestly, I was a little intimidated. Scallops seemed like something you only order at fancy restaurants, not something you casually whip up at home. But that day, I decided to dive in and give it a try. After all, how hard could it be?

I remember pulling the baking dish out of the oven and holding my breath as I cut into the first scallop. It was perfect! Tender, moist, and just the right amount of crisp on top from the buttery breadcrumb mix. My family was stunned — in the best way possible. They couldn’t believe I’d made them myself, and I think that moment solidified my love for cooking seafood at home. Now, whenever I want to bring a bit of the ocean to my table, this baked scallop recipe is my go-to.

Scallops: A brief history and fun facts

Scallops have long been a delicacy enjoyed by coastal communities worldwide, from the Mediterranean to Asia. Known for their tender texture and subtle sweetness, scallops have been part of human cuisine for centuries. Ancient Romans considered them a luxurious treat, and in Japan, they’re often eaten raw as sashimi. While in the past, scallops were harvested mostly by hand (imagine divers free-diving for their dinner!), modern farming has made them more accessible and sustainable.

Sea scallops, like the ones we use in this recipe, are larger and meatier than their bay cousins, making them ideal for baking. What’s more, they cook quickly, which makes them perfect for a weeknight dinner that feels like a weekend indulgence.

Let’s talk ingredients: The stars of the dish

Each ingredient in this recipe plays an essential role in making these baked scallops mouthwatering and flavorful.

• Sea scallops: These are the main event! Sea scallops are larger than bay scallops, which makes them ideal for this recipe. You want them to be plump and fresh. If you can’t find sea scallops, bay scallops can be used, but keep in mind they’ll cook faster.
• Panko breadcrumbs: These add that beautiful crunch on top. I’ve tried regular breadcrumbs, but Panko gives a lighter, crispier texture that’s just unbeatable.
• Parmesan cheese: The nutty, salty flavor of Parmesan pairs perfectly with the sweetness of the scallops. You can also try substituting with Pecorino Romano for a sharper flavor.
• Butter: Oh, the glorious richness that butter brings to this dish! Unsalted butter is my choice, but feel free to use salted if you prefer — just adjust the seasoning accordingly.
• Olive oil: This helps create that golden, crispy topping. If you’re out of olive oil, you could use melted ghee or even a light vegetable oil in a pinch.
• Parsley: It adds a fresh, vibrant touch to the dish, and it’s more than just a garnish. If you’re not a fan of parsley, you can swap it for cilantro or even chives for a different flavor.

Kitchen gear: What you need (and what you can skip)

Luckily, this recipe doesn’t require any fancy equipment. Here’s what you’ll need:

• Baking dish: A simple, oven-safe dish is all you need. If you don’t have one, a cast-iron skillet works well too, adding a bit of rustic charm to the presentation.
• Mixing bowl: For combining the breadcrumb mixture. Nothing fancy here — just something large enough to mix everything together.
• Tongs or a spatula: These will help you arrange your scallops in the baking dish without damaging them.

You can definitely skip the stand mixer or food processor for this one. The ingredients blend easily by hand, so you won’t need any heavy machinery.

Step-by-step: My foolproof method for baked scallops

Now, let’s get into the good stuff — making those golden, perfectly cooked scallops!

1. Preheat your oven: Set it to 400°F (205°C). If you want an extra buttery base, melt 2 tablespoons of butter and coat the bottom of your baking dish.
2. Prep the scallops: Pat the scallops dry with paper towels. This step is key! If your scallops are too wet, they won’t brown properly. Check for any remaining side muscles (those small, tough bits attached to the side) and remove them by gently pulling them off.
3. Make the breadcrumb mixture: In a mixing bowl, combine salt, pepper, paprika, chipotle chili powder (if you like a bit of heat), Panko breadcrumbs, Parmesan cheese, parsley, olive oil, and melted butter. If you want to add a citrusy brightness, now’s the time to zest some lemon in there too.
4. Assemble the dish: Lay the scallops in a single layer in your baking dish. Top each scallop generously with the breadcrumb mixture. Make sure they’re evenly coated. Sprinkle the reserved Parmesan cheese over the top for that extra cheesy crunch.
5. Bake: Place the dish in the oven and bake for 15-18 minutes. You’ll know the scallops are ready when the tops are golden brown, and the scallops are just firm to the touch. Overcooking can make them rubbery, so keep a close eye!

Fun variations and substitutions

One of the reasons I love this recipe is how adaptable it is. Here are a few ways you can make it your own:

• Spicy kick: If you love a little heat, the chipotle chili powder is a must. You could also sprinkle some red pepper flakes over the top before baking for an extra punch.
• Herb swap: Try using different herbs like cilantro or basil for a fresh twist. Tarragon adds an anise-like flavor that pairs beautifully with seafood.
• Gluten-free: Swap the Panko for a gluten-free breadcrumb option. I’ve tried gluten-free panko before, and it works just as well!
• Vegan variation: For a plant-based twist, you can use large mushrooms in place of scallops. They bake up beautifully with the same breadcrumb mixture.

Serving and presentation ideas

When it comes to presentation, these scallops look absolutely stunning on a simple white plate, which lets the golden-brown topping shine. For a bit of color, you can sprinkle more fresh parsley over the top or add thin lemon slices around the dish. These scallops pair wonderfully with a light green salad, sautéed spinach, or even a side of roasted asparagus. If you want to add a bit of carb action, garlic butter pasta or creamy risotto would be perfect.

drink pairings

To keep the meal refreshing and complement the rich flavors of the scallops, try a crisp sparkling water with a splash of lemon or lime. A citrus-based mocktail, like a lemon spritz or a virgin mojito, also pairs beautifully, cutting through the richness of the dish. Another great option is a chilled cucumber and mint cooler — light and fresh, it won’t overpower the delicate sweetness of the scallops.

Storing and reheating

If you have leftovers (which is rare in my house!), store the baked scallops in an airtight container in the refrigerator. They’ll keep for up to two days. To reheat, place them in a preheated 350°F oven for about 10 minutes, or until they’re warmed through. You want to avoid microwaving them, as it can make the scallops tough and rubbery.

Adjusting for different serving sizes

This recipe serves about 4 people, but you can easily scale it up or down. If you’re cooking for two, simply halve the ingredients. For a larger crowd, double everything and use a bigger baking dish. Just make sure the scallops are arranged in a single layer for even cooking. One thing I’ve noticed when scaling the recipe is that if you’re doubling it, you might need to extend the cooking time by a couple of minutes to ensure everything gets nice and golden.

FAQs

1. Can I use frozen scallops?
Yes! Just make sure to thaw them completely and pat them dry to remove any excess moisture.

2. How do I know when the scallops are done?
They should be opaque and firm to the touch. Overcooked scallops become tough, so keep an eye on them in the last few minutes.

3. Can I make this recipe ahead of time?
You can prepare the breadcrumb mixture in advance, but I recommend baking the scallops fresh for the best texture.

4. What can I use instead of Parmesan cheese?
You can try Pecorino Romano for a slightly sharper flavor or even Gruyère for a creamier finish.

5. Can I make this without butter?
Sure! You can substitute the butter with more olive oil or use a plant-based butter alternative.

Wrapping it up

There you have it — a simple yet elegant baked scallop recipe that’s sure to impress. The beauty of this dish is in its simplicity, with fresh scallops, a crispy topping, and the option to tweak the flavors to suit your mood. Whether you stick to the classic version or play around with some variations, I know this recipe will become a favorite in your home, just like it has in mine. Give it a try, and don’t forget to experiment — after all, the best dishes are born from a little creativity in the kitchen!

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