These golden-crusted baked scallops are finished with a light sprinkling of bread crumbs and grated Parmesan, a dab of softened butter, and a short bake in a hot oven for tender, flavorful results in about 12–15 minutes.
Why this recipe works
Baked scallops are an easy, elegant seafood dish that cooks quickly and reliably. The recipe highlights the natural sweetness and delicate texture of sea scallops by seasoning them simply with garlic salt and black pepper, then topping each scallop with a light dusting of bread crumbs and Parmesan cheese. A small amount of softened butter on top helps the topping brown and adds richness without overpowering the scallops. Baking just long enough to turn the scallops opaque keeps them tender rather than rubbery.
This method is straightforward and approachable, so you can prepare what feels like a restaurant-quality course at home without fuss. With a few pantry staples and fresh scallops, you’ll have a stunning main or appetizer in under 30 minutes.
Ingredients you will need
Below are the ingredients used for this baked scallops recipe. Quantities and the printable recipe card are provided later in the recipe section.
Ingredient information and substitution suggestions
Scallops: Choose sea scallops for best texture and flavor. At the market you may see scallops labeled “wet” or “dry.” Wet scallops have been treated with a preservative that increases moisture retention; dry scallops are not treated and generally sear and bake better because they release less water. For this baked preparation we recommend dry sea scallops if available.
How to make baked scallops
Step-by-step photos below show the simple process. Refer to the instructions section at the bottom for exact measurements and a printable recipe card.
- Preheat the oven to 400°F (200°C). Lightly spray or line a baking sheet with nonstick cooking spray or parchment.
- Arrange the scallops in a single layer on the prepared baking sheet, leaving space between them so they heat evenly.
- Season each scallop with garlic salt and black pepper to taste.
- Sprinkle each scallop lightly with bread crumbs and grated Parmesan. Add a small dollop of softened butter on top of each scallop and gently press or spread it so it covers the topping.
- Bake uncovered in the preheated oven for 12–15 minutes, until the scallops are opaque and the breadcrumb topping is lightly golden.
Frequently asked questions & expert tips
Store cooled scallops in an airtight container in the refrigerator for up to two days. They taste best when freshly cooked; reheating can dry them out, so reheat gently or enjoy cold in salads if preferred.
How do I know when scallops are done?
Check for doneness at the 12-minute mark. Properly cooked scallops are opaque throughout and lightly browned on the outside. Press one gently—done scallops feel tender-firm with slight give. If a scallop is very soft and squishy it may be undercooked; if it is stiff with no give it is likely overcooked. For precision, pull scallops at about 115°F on an instant-read thermometer; carryover heat will raise them a few degrees to the perfect doneness.
Serving suggestions
Serve baked scallops alongside green beans, roasted asparagus, sautéed carrots, rice, or pasta. They are also delicious with au gratin potatoes or a simple mixed greens salad. A light squeeze of lemon brightens the dish if desired.
More scallop recipes
- Fried Scallops
- Scallop Pasta
- Air Fryer Scallops
- Pan-Seared Scallops
- Bacon-Wrapped Scallops
- Grilled Scallops
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Baked Scallops
These tender, buttery baked scallops come together quickly with a lightly crisp topping of bread crumbs and Parmesan cheese.
Course: Dinner
Cuisine: American
Servings: 8 servings
Total time: 30 minutes
Calories: 120 per serving (approx.)
Author: Amanda Davis
Ingredients
- 2 pounds large sea scallops
- 1 teaspoon black pepper
- 1 teaspoon garlic salt
- 2 tablespoons bread crumbs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons butter, well softened
- 2 tablespoons lemon juice (optional, for garnish)
Things you’ll need
- Baking sheet
- Kitchen tongs or spatula
- Instant-read thermometer (optional)
Before you begin
- You may have leftover bread crumbs, Parmesan, or butter; measure to have enough to cover the scallops, but you don’t need to use every bit.
- Prefer dry sea scallops for best texture; wet scallops retain added moisture and can be harder to brown.
- Ovens vary—check scallops at 12 minutes for doneness. They should be opaque with a lightly browned topping and feel tender-firm when pressed.
Instructions
- Preheat the oven to 400°F (200°C). Prepare a baking sheet with nonstick spray or parchment.
- Place scallops in a single layer on the baking sheet.
- Season scallops with garlic salt and black pepper.
- Lightly top each scallop with bread crumbs and Parmesan. Place a small dollop of softened butter on top and gently spread it to coat the topping.
- Bake uncovered for 12–15 minutes, until scallops are opaque and the topping is golden.
Nutrition (approximate per serving)
Serving: 1 serving (about 4 ounces) | Calories: 120 | Carbohydrates: 6 g | Protein: 14 g | Fat: 4 g | Saturated Fat: 2 g | Sodium: 798 mg
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Note: These recipes are tested in a conventional gas oven. Oven temperatures and performance can vary; consider using an oven thermometer for best results. If using a toaster oven or countertop oven, adjust cooking times as needed.