Easy Baked Scallops Recipe

If you’re looking for an elegant, restaurant-quality dish that’s surprisingly easy to make at home, you’ve got to try these baked scallops. Scallops, with their buttery richness, always feel like a treat, don’t they? But here’s the thing: they don’t have to be reserved for special occasions. This baked scallop recipe is quick enough for a weeknight dinner but impressive enough for when you’re hosting friends. Plus, it’s all done in one casserole dish, which means minimal cleanup!

The first time I made this, I was a little nervous. Scallops, in my mind, were this mysterious, delicate thing. But after that first bite—when I realized how the onions and buttery breadcrumb topping came together with the scallops—I knew this was a keeper. Let’s dive into how you can make this dish for yourself and bring a little coastal luxury to your table.

this RECIPE

My scallop story: A little kitchen mishap turned into a new favorite

Funny story: the first time I ever made scallops, I wasn’t trying to make them at all. I was prepping for a dinner party and had planned on making a different seafood dish, but as luck would have it, I grabbed the wrong package at the seafood counter! Instead of shrimp, I ended up with a bag of frozen scallops. I panicked for a moment, but then I thought, “Why not?” I did a quick search for scallop recipes, and this baked version caught my eye.

Let me tell you, when that golden, bubbling dish came out of the oven, the kitchen smelled divine. I wasn’t sure how my guests would react (it was a last-minute switch-up, after all), but they loved it. Now, every time I make these baked scallops, it takes me back to that night when a little mistake turned into a delicious discovery.

A little background on baked scallops

Scallops have been a beloved seafood delicacy for centuries, especially along coastal regions where fresh shellfish is a staple. Baked scallop recipes, in particular, seem to have roots in French cuisine, where buttery sauces and seafood are often paired together. Over time, variations of baked scallops have made their way into kitchens around the world. Some versions include cream or cheese, while others, like this one, focus on simplicity—letting the scallops shine while enhancing their natural sweetness with a little onion, butter, and a crispy breadcrumb topping.

Let’s talk scallops: What you need to know

For this recipe, sea scallops are the way to go. Sea scallops are larger than bay scallops, so they hold up well to baking, and their meatier texture makes for a more satisfying bite. If you’re buying fresh scallops, go for the “dry-packed” variety. These haven’t been treated with any preservatives, so they’re more flavorful and have a better texture when cooked.

Frozen scallops work too, just make sure they’re fully thawed before you start. If you can’t find sea scallops, bay scallops will work, but you’ll want to shorten the cooking time a bit since they’re smaller and more delicate. I’ve also swapped in shrimp when I was in a pinch, and it worked out great.

Pro tip: When selecting scallops, look for ones that are a creamy white color with a firm texture. Avoid scallops that are too wet or smell overly fishy—those are signs they’re not fresh.

Kitchen gear you’ll need (and what you can skip)

You don’t need a ton of fancy equipment to make baked scallops, but a few things will make the process smoother. Here’s what you’ll want to have on hand:

• Sauté pan: For cooking the onions and making that delicious sauce.
• Casserole dish: A 1 ½-quart dish is perfect for this recipe. If you don’t have one, a small oven-safe skillet will do in a pinch.
• Spatula: Handy for transferring scallops and stirring everything together without breaking them up.
• Whisk: Essential for getting that sauce smooth and lump-free. If you don’t have one, a fork can work in a bind.

If you don’t have fine breadcrumbs, you can make your own by blitzing some stale bread in a blender or food processor. It adds a rustic charm to the dish, and I think homemade crumbs tend to crisp up even better!

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

Preheat your oven

First things first, set your oven to 400°F. While the oven heats, let’s get those scallops ready.

Simmer the scallops

In a medium saucepan, bring a little water to a boil, then reduce to a simmer. Gently add the scallops, cover, and let them cook for about 4 minutes. (Don’t let them simmer too long—you want them just barely cooked since they’ll finish in the oven.) Once they’re ready, use a spatula to transfer them to a baking dish. It’s okay if they overlap a bit. Pour the cooking liquid into a separate bowl and set it aside for later.

Cook the onions

In the same pan, melt 3 tablespoons of butter over medium heat and add in the onions. Cook them until soft and slightly golden—just a couple of minutes. They’ll add a lovely sweet flavor to the dish.

Make the sauce

Here’s where the magic happens. Slowly sprinkle the flour over the butter and onion mixture, stirring as you go. Let it cook for a minute to get rid of any raw flour taste. Then, while whisking (or stirring with a fork if that’s what you’ve got), gradually add the reserved scallop cooking liquid. Keep stirring until the sauce thickens up, which should only take a minute or two.

Combine and bake

Pour the sauce over the scallops in your baking dish, gently stirring to coat them all. Now, sprinkle the breadcrumbs evenly on top and dot the surface with the remaining butter. Pop the dish into your preheated oven and bake for about 15 minutes, or until the breadcrumbs are golden and the sauce is bubbly.

Serve with a splash of lemon

Once out of the oven, serve the scallops with a few lemon slices on the side. The fresh lemon juice cuts through the richness of the dish and adds a bright, zesty flavor.

Recipe variations to try out

I’ve played around with this recipe a few times, and here are some fun twists you can try:

• Gluten-free: Use gluten-free breadcrumbs and swap the flour for a gluten-free all-purpose blend. I’ve tried this for friends with gluten sensitivities, and it works like a charm.
• Vegan alternative: If you’re looking for a plant-based option, you can substitute king oyster mushrooms for the scallops. When thinly sliced and cooked, they have a surprisingly scallop-like texture. Use vegan butter and a flour substitute, and you’re good to go!
• Herby breadcrumbs: Sometimes, I like to add a tablespoon of chopped fresh herbs—like parsley or thyme—to the breadcrumbs for an extra layer of flavor.
• Seasonal switch-up: If you make this in the summer, try adding a handful of cherry tomatoes to the dish before baking for a burst of fresh sweetness.

Serving suggestions for the perfect presentation

When it comes to serving baked scallops, I love to keep things simple yet elegant. Arrange the scallops on a platter and garnish with fresh lemon wedges. For a bit of color, sprinkle some chopped parsley or chives over the top.

For sides, a crisp green salad with a light vinaigrette balances the richness of the scallops. You can also serve them with roasted vegetables, like asparagus or Brussels sprouts, and a side of crusty bread to soak up that delicious sauce.

beverage pairings

Since baked scallops have such a rich, buttery flavor, I like to serve them with something that refreshes the palate. A chilled sparkling water with a slice of lemon or lime is always a good choice. If you’re looking for something a bit more special, a light, citrusy mocktail—like a lemon basil spritzer—complements the dish perfectly. Or, if you’re in the mood for something warm, a simple cup of green tea can balance out the richness without overpowering the flavors.

Storage and reheating tips

Baked scallops are best enjoyed fresh out of the oven, but if you have leftovers, they can be stored in an airtight container in the fridge for up to 2 days. When reheating, I recommend using the oven at a low temperature (around 300°F) to avoid overcooking the scallops. They tend to dry out in the microwave, so oven reheating is your best bet. If you notice the breadcrumb topping isn’t as crisp, pop the dish under the broiler for a minute or two.

Scaling the recipe for different occasions

This recipe makes enough for about 4 servings, but you can easily adjust it to serve more or fewer people. If you’re making it for a larger crowd, simply double the ingredients and use a bigger casserole dish. When scaling down for a more intimate meal, halve the recipe and use a smaller dish. Just be mindful of the baking time—the more scallops you’re baking at once, the longer they’ll need in the oven.

Encouragement to give it a try

I really hope you give these baked scallops a try! It’s one of those dishes that feels like a fancy treat but is surprisingly easy to make. Plus, you can always adapt it to your preferences or dietary needs. Whether you’re cooking for a cozy weeknight dinner or a special gathering, these scallops are sure to impress.

FAQs

1. Can I use frozen scallops for this recipe?
Yes, frozen scallops work great. Just make sure they’re fully thawed before cooking.

2. What’s the best way to thaw frozen scallops?
The easiest way is to place them in the fridge overnight. If you’re in a hurry, you can place the scallops in a bowl of cold water for about 30 minutes.

3. Can I make this dish ahead of time?
You can prepare the scallops and sauce ahead of time, but I recommend adding the breadcrumbs and baking just before serving for the best texture.

4. What other seafood can I use?
Shrimp makes a great substitute if you don’t have scallops. Just adjust the simmering time to about 2 minutes for shrimp.

5. Can I use a different type of onion?
Yes, shallots or even green onions would work well in this dish for a slightly different flavor.

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