These golden-crusted baked scallops are topped with a sprinkle of bread crumbs and parmesan cheese followed by a brush of softened butter before being popped in the oven for 15 minutes.
Why this recipe works
Baked scallops are a real treat to seafood lovers, and they’re very simple to prepare whether they are baked, pan-seared, or fried. These tender morsels are first seasoned with garlic salt and pepper, lightly topped with bread crumbs and parmesan cheese, then lastly brushed with butter before they are transferred to the oven to bake. That’s it!
Making what seems like a fancy seafood course at home doesn’t have to be intimidating, in fact, it’s a lot easier than you would probably think. That means you don’t have to pay the big bucks at a restaurant to enjoy the things you love.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SCALLOPS – You will want to purchase sea scallops for this recipe. You may notice them labeled “wet” and “dry” at the grocery store. Wet scallops are soaked in a preservative to extend shelf life, but this causes the scallops to retain more moisture when cooked. We prefer to use dry sea scallops for this recipe.
How to Make Baked Scallops
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 400 F. Spray baking sheet with nonstick cooking spray.
- Place scallops on baking sheet.
- Season scallops with garlic salt and black pepper.
- Top lightly with bread crumbs, parmesan, and a small dollop of softened butter. Gently spread/flatten the butter a little to cover the top of the scallop.
- Bake uncovered in preheated oven for 12-15 minutes.
Frequently Asked Questions & Expert Tips
Store the cooked scallops in an air-tight container kept in the refrigerator for up to two days. Scallops are best served right away as they spoil rather quickly.
I would recommend checking the scallops for doneness at the 12-minute mark, as individual ovens will vary in heat. Baked scallops are done cooking when they are opaque in color, with the outside being lightly browned. When you press down on the scallop it should feel tender-firm and not overly squishy. If the scallops are squishy, they’re undercooked and if they are firm with not a lot of give, they are overcooked. Aim for around 115F on an instant-read thermometer when you remove them from the oven if you want to be more precise. As they sit outside of the oven, they should rise in temperature a few degrees (normally around 10 degrees) at which they should be perfectly cooked.
Serving Suggestions
Serve baked scallops with a side of green beans, asparagus, carrots, rice, pasta, or au gratin potatoes. Optionally garnish with a squeeze of lemon juice.
More Scallop Recipes
- Fried Scallops
- Scallop Pasta
- Air Fryer Scallops
- Pan Seared Scallops
- Bacon Wrapped Scallops
- Grilled Scallops
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Baked Scallops
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 pounds large scallops sea scallops
- 1 teaspoon black pepper
- 1 teaspoon garlic salt
- 2 Tablespoons bread crumbs
- 2 Tablespoons grated parmesan cheese
- 2 Tablespoons butter well softened. should have a soft puddling-like texture
- 2 Tablespoons lemon juice optional as garnish
Things You’ll Need
Before You Begin
- You may have leftover ingredients. We are giving you measurements so you have enough. It’s not necessary to use them all if you are happy with the coverage and seasoning.
- You will want to purchase sea scallops for this recipe. You may notice them labeled “wet” and “dry” at the grocery store. Wet scallops are soaked in a preservative to extend shelf life, but this causes the scallops to retain more moisture when cooked. We prefer to use dry sea scallops for this recipe.
- I would recommend checking the scallops for doneness at the 12-minute mark, as individual ovens will vary in heat. Baked scallops are done cooking when they are opaque in color, with the outside being lightly browned. When you press down on the scallop it should feel tender-firm and not overly squishy. If the scallops are squishy, they’re undercooked and if they are firm with not a lot of give, they are overcooked. Aim for around 115F on an instant-read thermometer when you remove them from the oven if you want to be more precise. As they sit outside of the oven, they should rise in temperature a few degrees (normally around 10 degrees) at which they should be perfectly cooked.
Instructions
- Preheat oven to 400 F. Spray baking sheet with nonstick cooking spray.
- Place scallops on baking sheet.
- Season scallops with garlic salt and black pepper.
- Top lightly with bread crumbs, parmesan, and a small dollop of softened butter. Gently spread/flatten the butter a little to cover the top of the scallop.
- Bake uncovered in preheated oven for 12-15 minutes.
Nutrition
Chef Antoine Davis
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THEY WERE EXL