Baked Scallops
My baked scallops have been SO popular with my readers since I’ve shared the recipe. This is a simple recipe for buttery, flavorful, plump scallops that you can make any day of the week.
Scallops is a restaurant favorite for so many people but it’s a great seafood to make at home. They are tender and delicate with mild sweetness and as an added benefit, they are easy to prepare and cook really fast. (Pan seared scallops take about 5 minutes to cook and baked scallops about 10 minutes).
I know so many home-cooks who are incredibly intimidated by cooking scallops but DON’T BE! Baked scallops are low maintenance, cook quickly, and very easy to bake or sear.
What Does The Number On Scallops Mean?
- 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 larger size of scallops and bigger number will mean smaller size.
- 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 vs Bay Scallops vs Diver Scallops
- 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 making seared scallops or baked.
- 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 or Dry Scallops
- 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.
Can I use Frozen Scallops?
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.
While fresh is always best, you can use frozen if needed. 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.
How To Tell 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.
- You are looking for scallops to be 125°-130° in the center when done, but take them off heat a couple of degrees before that.
Storing and Reheating
- Storing: Make sure to store cooked scallops in the refrigerator, in an air-tight container for up to 2 days.
- Reheating: be careful not to overcook them. Use medium-low heat and reheat them just until warm enough either on stove-top or in the oven.
What To Serve 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.
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Butter Parmesan Baked Scallops
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
Instructions
- Preheat the oven to 425°F.
- 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.
Video
Notes
- *Gluten Free Note: you can easily make this recipe gluten free by simply using gluten free panko bread crumbs.
- How To Tell If They 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. If you want to track the internal temperature, you are looking for scallops to be 125°-130° in the center when done.
- Storing: Make sure to store cooked scallops in the refrigerator, in an air-tight container for up to 2 days.
- Reheating: be careful not to overcook them. Use medium-low heat and reheat them just until warm enough either on stove-top or in the oven.
Nutrition
Originally published on Will Cook For Smiles in July 2020.
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
So good. Had some frozen scallops from a friend clearing out her freezer. Questionable as to how long they were in there. So I thought they might benefit from some extra flavor. Wow! Delish
I am so glad you liked them!
What if I don’t have breadcrumbs, is it okay to miss that out?
Very good recipe. We cut the butter in half and sprinkled white wine Between the scallops instead of butter.
Yum! Glad you liked it, Bob!
I am wondering if I can prep this recipe and put in fridge until ready to pop it in the over a few hours later.
Thanks!
My wife and I enjoyed this recipe. When I saw the photo the shredded Parmesan reminded me of shredded coconut, so I added 3 tbsp to the Panko and Parmesan. I also sprinkled shedded coconut on top. I am temped to add a little coconut sugar on top the next time I make this along with a side of mango sticky rice. Peace and good eating, Angus
I am so glad you liked it and were able to make it your own! The mango sticky rice sounds like it would go well with it! 🙂
These were great. Perfect with a steak. Thanks for sharing.
You’re so welcome! Thanks for stopping by!
Delicious. Thank you for such an easy, flavorful way to prepare scallops. Will definitely be making these often!!
Thank you, Heather!
Thank you – this was delicious, very easy and used things I already had in the house – always a plus!!!
Awesome! Glad you liked it!
Excellent Scallop recipe6 stars!
Excellent Scallop recipe
Thank you, Marsha! 🙂
Great flavor and easy to prepare
Thanks, Nolan!
EXCELLENT! & EASY recipe! Very tasty😋😋
Thank you, Penny! So glad you liked it!
Very good. Just be sure you get a little browning of the Panko and Parm. Very tasty.
Glad you liked it!
These were excellent! Thanks for sharing the recipe!
So glad you liked them, Marilyn!
We eat scallops at least once a month. I usually sear them, and everyone loves them. We need
1.5 lbs to feed us, so it can get hectic trying to time everything right. I saw your recipe, and decided to take to make it tonight. It turned out fabulous. I had big, beautiful, sea scallops, and they were cooked to perfection. We all raved about the buttery taste. Thank you for a great recipe, and getting the cook time exactly right.
Nice! I am happy you liked them!
These were absolutely divine
Thank you, Amber! Glad you liked them!
I made these tonight. Fantastic!
I’m glad you liked it!
This was delicious! Had scallops that needed cooking and needed something fast so I went with this. No fuss, easy, and both husband and visiting daughter loved it. Used lightly toasted french bread to sop up the buttery goodness. I don’t normally go to the buttery recipes but every now and then you just have to. Yum!
I love this recipe. I added a touch of lemon and angel hair pasta with remaining butter!
Thanks, Dave! I am so glad you liked it! That sounds so good, I think I will do the same next time I make it! 🙂
OMG! We tried these tonight. Bought frozen and it was just fine. Would have nice to have fresh, but don’t live on the right coast. They were delicious. I must have cooked them just right, as they were tender.
Hi Edna,
Yay! I am so glad you liked them! Thanks for taking the time to let me know.