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Home » 30 Minute Meals » Baked Scallops

Baked Scallops

Created: July 10, 2020 Updated: July 10, 2020 by Lyuba Brooke 61 Comments

32.2K shares
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Baked Scallops are incredibly simple to make and taste like pure heaven. These buttery scallops are dipped in a mixture of butter and garlic first and then baked in Panko and Parmesan coating. It takes less than 30 minutes and a perfect dish for a special night or any time you want to treat yourself.

holding one scallop on the fork with the dish of scallops on the background

BAKED SCALLOPS

When it comes to seafood, I’m all in. I love just about anything that comes from that big, beautiful ocean. (And fresh water, of course.) Scallops though, that’s something very special for seafood lovers like me. 

Scallops are tender and delicate with mild sweetness and as an added benefit, they are simple to prepare. I know so many home-cooks who are incredibly intimidated by them but there is nothing to fear. Scallops are low maintenance, cook quickly, and very easy to bake or sear. 

I love scallops prepare every way possible, whether it’s baked, seared, grilled, in sauce, or crunchy, it’s all delicious. There are so many recipes is my head but I want to start by sharing the one I make more often. This simple combination of butter, garlic, and Parmesan cheese goes very well with natural flavor of scallops. It doesn’t overpower the sweetness either. 

raw scallops on a parchment paper on a wooden board with melted butter, parmesan cheese, salt, garlic cloves, dry parmesan cheese, and Panko crumbs next to them

BUYING SCALLOPS

Before we start cooking, it’s important to talk about how to buy scallops. I used to be overwhelmed by all the different labels and signs on the seafood. It can be overwhelming looking at five different trays of scallops at the seafood counter and not know what all those names mean. So let’s talk about some of the labels you will see and what they mean.

Numbers

Many stores and packages will have a number next to the scallops and shrimp, for example 36/40 or 21/25. These numbers indicate the amount of scallops or shrimp you will get in 1 pound. So smaller number will mean that the size of scallops will be bigger, and bigger number will mean that the size will be smaller. 

You may also see a label that states “U10” or “U15” and all that means is “under.” So there are under 10 scallops in a pound or under 15 scallops in a pound. That is also a size indication. 

Sea scallops

These are the big scallops and sometimes they are called “jumbo.” These big boys can be as big as 2 inches in diameter and as small as 1 inch. They are perfect for searing or baking. 

Bay scallops

They are smaller scallops that are found in shallow waters. These scallops can be as small as 1/2 inch in diameter and don’t get bigger than 3/4 inch. Because of the small size, they are not suited for searing because they cook fast and can easily be overcooked and turned rubbery.

Diver scallops 

These can range in size but are more expensive. Most scallops are picked but a boat that is dragging a net along the ocean floor but diver scallops are picked by hand. Divers will usually hand-pick the biggest, fully grown scallops and that’s reflected in the price. 

Wet scallops

These scallops have been soaked in a phosphate solution that whitens them. It makes them absorb more liquid and therefore, weigh more. So when you buy these scallops, you are paying more money for water. They also do not sear as well and give out a lot of liquid when bake. Try your best to stay away from “wet scallops” and look for “dry-packed” or “chemical free” labels.

Dry scallops

Dry scallops have not been soaked in this chemical solution and therefore are slightly darker in color. They will have the best natural taste through, no excess liquid, and cook beautifully.

Fresh vs frozen

This is not as clear-cut as you might think. If you live on the coast, you may have bought frozen scallops straight from the fishermen. Most local fishermen flash-freeze seafood as soon as they catch it to preserve it. You will still get the freshest seafood this way.

When it comes to fresh, seafood is truly fresh when the market gets it within a day or two and you buy it right away. Otherwise, supermarkets may label it “fresh, never frozen” but it could be several days old. It all comes down to the reputation and the market that you trust. 

If you have no way of getting fresh scallops, you can purchase it frozen. In this case, always thaw them slowly, overnight in the refrigerator. Cook them the next day after it’s thawed and do not re-freeze. 

scallops in a metal mixing bowl tossed in butter and garlic mixture

three scallops coated in Panko mix in a white bowl with bread crumbs

FAQ:

How do you know when scallops are done?

Scallops are cooked through when it turns opaque throughout. The key is to cook the just until they turn opaque and no longer so they don’t turn rubbery.

There is a little more flexibility in that when you bake them in sauce or butter, but you still don’t want to cook them too long. Exact baking time will depend on the size of scallops.

What should the temperature be of cooked scallops?

You are looking for scallops to be 125°-130° in the center when done, but take them off heat about 5 -10 degrees before that.

How long can I store cooked scallops?

Make sure to store cooked scallops in the refrigerator, in an air-tight container for up to 2 days. 

Can I reheat cooked scallops?

Yes, but be careful not to overcook them. Reheat them just until warm enough either in the oven or on stove-top.

Why are my scallops chewy and rubbery?

As sad as it is, they are over-cooked. Scallops are very delicate and much like shrimp, turn chewy and rubbery when overcooked. When all the moisture and fat has been cooked out, there is nothing left to keep it tender. 

sprinkling Panko covered scallops in a pan with some grated parmesan cheese

WHAT GOES WITH BAKED SCALLOPS

If you’re looking for a more comforting meal, serve them over pasta, scalloped potatoes, or risotto. 

For a lighter meal, you can always serve scallops with a salad or lighter vegetable sides like roasted asparagus, roasted cauliflower, or avocado corn salad. 

top view of baked scallops in a white baking dish with brown checkered towel next to it

MORE EASY SEAFOOD RECIPES

Crispy Skin Salmon

Blackened Tilapia

Crab Cakes

Baked Salmon with Avocado Salsa

picking up one baked scallop with a fork out of the baking dish

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top view of baked scallops in a white baking dish with brown checkered towel next to it

Butter Parmesan Baked Scallops

These buttery scallops are dipped in a mixture of butter and garlic first and then baked in Panko and Parmesan coating. It takes less than 30 minutes.
4.95 from 19 votes
Print Pin SaveSaved! Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Servings: 4
Calories: 268kcal
Author: Lyuba Brooke

Ingredients

  • 1 lb sea scallops
  • 4 tbsp butter melted
  • 3 garlic cloves pressed
  • salt
  • 1/3 cup Panko bread crumbs
  • 3 tbsp grated Parmesan cheese
  • 1/2 cup shredded Parmesan cheese for topping
US Customary - Metric

Instructions

  • Preheat the oven to 425°.
  • Mix melted butter, salt, and pressed garlic in a small bowl and set it aside.
  • Mix Panko bread crumbs and grated Parmesan cheese in another shallow bowl and set it aside.
  • Take scallops out of the package and pat each one dry with a paper towel.
  • Toss scallops in the melted butter mixture and then coat each one in Panko/Parmesan mixture on all sides.
  • Place coated scallops in a baking dish that's large enough to hold them with some space in between each one.
  • Carefully pour in remaining melted butter in between and around the scallops. (Don't pour on top.)
  • Sprinkle each scallop with some Parmesan cheese and bake for 10-14 minutes, depending on the size.

Notes

Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 268kcal | Carbohydrates: 9g | Protein: 21g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 840mg | Potassium: 263mg | Fiber: 1g | Sugar: 1g | Vitamin A: 485IU | Vitamin C: 1mg | Calcium: 213mg | Iron: 1mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

collage of two images of scallops baked in butter with golden cheese on top and picking up one scallop with a fork on the bottom

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

32.2K shares

Filed Under: 30 Minute Meals, Dinner, Seafood

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Louanne says

    March 11, 2023 at 8:59 am

    5 stars
    I made this and it turned out great!!!
    An important detail is to pour the remaining butter and garlic around the spaced apart scallops, not on top of them!

    Reply
    • LyubaB says

      March 13, 2023 at 11:24 am

      I am glad you liked the recipe, Louanne!

      Reply
  2. LyubaB says

    February 15, 2023 at 12:35 pm

    I don’t recommend bay scallops for this recipe since they are 2-3 times smaller and would be better sauteed in a pan since they cook so fast. But if you do make them with this recipe I would start checking them at 8 minutes to see if they are done.

    Reply
  3. Kim says

    February 11, 2023 at 1:02 pm

    How much would I adjust the cooking time if I used the smaller bay scallops for this recipe?

    Reply
  4. Nancy says

    January 1, 2023 at 11:20 pm

    Sorry I forgot to take a picture. I followed your recipe exactly and the scallops turned out perfectly, delicious. My husband said our dinner would have been a $40-$50 entree in a restaurant, we served the scallops with baked sweet potatoes and a cauliflower/broccoli veggie.
    A delicious dinner!

    Reply
    • LyubaB says

      January 3, 2023 at 11:59 am

      I am so glad you both liked it, Nacy! 🙂

      Reply
  5. Susan says

    October 1, 2022 at 10:09 pm

    5 stars
    I just made this tonight. These scallops were amazing. I used frozen sea scallops. Will be keeping this recipe I. Rotate for sure.

    Reply
    • LyubaB says

      October 3, 2022 at 11:19 am

      Glad you liked the recipe, Susan!

      Reply
  6. Anna says

    July 3, 2022 at 6:43 pm

    How much salt? There’s no measurement.

    Reply
    • LyubaB says

      July 5, 2022 at 9:45 am

      Hi Anna, everyone’s salt taste is different so salt to taste. A couple pinches would be good.

      Reply
  7. Diane Clement says

    June 26, 2022 at 1:08 pm

    Do you have any recipes for people who have GERD? Thanks!

    Reply
    • LyubaB says

      June 27, 2022 at 3:52 pm

      I am not sure but you can use the search button at the top of the page to search for items you can eat. Like rice, pasta, chicken, etc.

      Reply
  8. Donna says

    June 7, 2022 at 6:39 pm

    5 stars
    Cooking them in the oven now! They smell so good! Having rice pilaf and spinach with them. Awesome recipe *

    Reply
    • LyubaB says

      June 9, 2022 at 10:09 am

      Thank you, Donna! I hope you enjoyed them! 🙂

      Reply
  9. Diane says

    April 28, 2022 at 5:11 pm

    Hi..Is 4 Tb melted butter divided. How much is poured over scallops?

    Reply
    • LyubaB says

      May 2, 2022 at 11:14 am

      Hi Diane,

      Toss the scallops in the melted butter mixture then take them out and coat them in the panko crumbs and then pour whatever is left of the butter over the scallops before cooking.

      Reply
      • Ally O'Connor says

        December 7, 2022 at 10:12 am

        I thought you said NOT to pour the butter sauce OVER the scallops?

        Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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