Baked Sea Scallops

By
Stephanie Gallagher
Stephanie Gallagher
Stephanie Gallagher is a journalist and food writer who has authored multiple cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 03/13/21
Prep: 10 mins
Cook: 14 mins
Total: 24 mins
Servings: 4 servings

Cooking scallops at home is surprisingly fast and easy, and this baked recipe will have you adding the seafood to your regular rotation. Just toss the scallops with butter and garlic, top with panko breadcrumbs, and bake. It's ready in less than half an hour, leaving you just enough time to make a simple side dish or two and set the table. Baked scallops are special enough for a dinner party but fast enough for a weeknight.

Fresh or frozen scallops can be used for this recipe. Unless you live in a seaside town that regularly gets super fresh scallops, opt for frozen. If kept properly frozen, they are super fresh, especially since most fresh scallops sold in stores are previously frozen anyway. Frozen seafood also tends to be more affordable. Let them thaw overnight in the fridge for best results.

This baked scallops recipe tastes great served over pasta. Drizzle the garlic butter over the top as a sauce. Or serve with a simple vegetable like roasted garlic or sautéed asparagus and rice or potatoes.

Baked Sea Scallops

The Spruce / Diana Chistruga

Ingredients

  • 1 pound sea scallops

  • 1/4 cup unsalted butter, melted

  • 4 tablespoons minced garlic

  • 1 tablespoon lemon zest

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1/2 cup panko breadcrumbs

  • 1 tablespoon olive oil

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 425 F.​

    Baked Sea Scallops ingredients

    The Spruce / Diana Chistruga

  2. In a large bowl, toss the scallops with the melted butter, garlic, and lemon zest. Season with salt and pepper to taste.

    scallops with melted butter, garlic, and lemon zest

    The Spruce / Diana Chistruga

  3. Spread out in a 2-quart baking dish in an even layer.​

    scallops in a baking dish

    The Spruce / Diana Chistruga

  4. In a small bowl, mix the panko with the olive oil. Sprinkle over the top of the scallops.​

    scallops topped with panko and olive oil

    The Spruce / Diana Chistruga

  5. Bake the scallops 10 to 14 minutes, or until just cooked through. The scallops should be opaque throughout.

    Baked Sea Scallops in a baking dish

    The Spruce / Diana Chistruga

Tips

  • Overcooked scallops are rubbery and chewy. Make sure to cook them until they are opaque throughout and no longer.
Nutrition Facts (per serving)
248 Calories
8g Fat
19g Carbs
26g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 248
% Daily Value*
Total Fat 8g 10%
Saturated Fat 3g 13%
Cholesterol 54mg 18%
Sodium 936mg 41%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 26g
Vitamin C 5mg 23%
Calcium 55mg 4%
Iron 2mg 8%
Potassium 422mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)