Baked Scallops

If you’re looking for a seafood dish that’s elegant enough for company but easy enough for a Tuesday night, this Baked Scallops recipe is the answer. With just a handful of ingredients, you can turn fresh sea scallops into a buttery, golden-topped main dish that tastes like it came from a coastal bistro — no frying, flipping, or fancy techniques required.

Tossed in garlic-lemon butter and finished with a crisp panko topping, these scallops are tender, flavorful, and just the right amount of indulgent. They bake up in less than 15 minutes and pair beautifully with everything from rice pilaf to roasted asparagus.

Why You’ll Love This Recipe

Quick & Easy – Just 10 minutes of prep and a fast bake time
Elegant but unfussy – Perfect for dinner guests or date night at home
Flavor-packed – Buttery, garlicky, lemony… all the good things
No searing or flipping – Just pop it in the oven and let it do the work

FAQs: Let’s Answer These First

Do I need to rinse scallops before cooking?

Nope! In fact, rinsing can add excess moisture, making them rubbery when baked. Just pat them dry with paper towels to remove any surface moisture and you’re good to go.

What kind of scallops should I use?

Look for dry sea scallops (not “wet-packed”). Dry scallops don’t contain additives and will give you better texture and flavor. Medium-sized sea scallops (about 12–16 per pound) are perfect for this recipe.

How do I know when scallops are done?

Scallops are done when they turn opaque and feel just firm to the touch. The internal temp should reach about 125°F to 130°F, but take them out around 115°F — the residual heat will finish cooking them perfectly.

Can I make this ahead of time?

You can prep the garlic-lemon butter and even season the scallops a few hours ahead, but don’t top or bake them until right before serving. The crispy topping is best fresh from the oven.

What should I serve with baked scallops?

This dish goes well with anything light and fresh. Try:

Rice pilaf or lemon couscous
Steamed green beans or asparagus
Mashed red potatoes
A crisp salad with citrus vinaigrette

Step-by-Step Overview

This recipe keeps it super simple. Here’s how it goes:

1. Prep the Dish

Preheat the oven to 400°F. Drizzle a bit of olive oil in a baking dish and spread it around — this helps prevent sticking and adds flavor.

2. Dry & Season the Scallops

Pat the scallops dry with paper towels and remove the tough side muscle if still attached. Season with salt and pepper, then arrange them in a single layer in your baking dish.

3. Make the Garlic-Lemon Butter

In a skillet, melt butter and briefly sauté minced garlic. Add panko breadcrumbs and toast lightly until golden in spots and fragrant. Take off the heat and stir in lemon zest, chopped parsley, salt, and pepper.

4. Top & Bake

Drizzle lemon juice over the scallops. Spoon the breadcrumb mixture evenly over the top. Bake for 10–12 minutes, just until the scallops are firm, opaque, and the topping is golden brown.

5. Serve with More Lemon

Right before serving, drizzle the remaining lemon juice over everything for a bright, tangy finish.

Baked Scallops

Prep Time: 10–12 minutes
Cook Time: 12–14 minutes
Total Time: ~25 minutes
Servings: 4
Difficulty: Easy
Best For: Seafood dinner, date night, elegant weeknight meal

Ingredients

1 tablespoon olive oil
1 pound dry sea scallops (12–16 medium)
½ teaspoon kosher salt, divided
½ teaspoon black pepper, divided
3 garlic cloves, minced
4 sprigs fresh parsley (2 tablespoons chopped)
1 small lemon (zest + juice)
5 tablespoons unsalted butter
½ cup panko breadcrumbs

Instructions

Preheat oven to 400°F. Drizzle olive oil in an 8×8-inch baking dish and spread to coat.
Dry scallops. Pat scallops dry and remove side muscle if attached. Season with ¼ tsp salt and ¼ tsp black pepper. Place in baking dish.
Prep flavor mix. Melt butter in a skillet. Add garlic and breadcrumbs. Sauté 1 minute until lightly golden and fragrant.
Add flavor. Remove from heat and stir in lemon zest, chopped parsley, remaining salt and pepper.
Top scallops. Drizzle half the lemon juice over the scallops. Spoon breadcrumb mixture evenly on top.
Bake 10–12 minutes, until scallops are opaque and the topping is crisp.
Finish. Drizzle with remaining lemon juice. Serve hot with sides.