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New England Baked Scallops with Panko

    A classic New England favorite, these baked scallops are tossed in butter and coated in a lemon and garlic panko topping then baked until golden and bubbly. 

    Baked scallops with panko.

    When my husband and I lived in Boston we would go out for seafood at least once a week, sometimes more. He was a native of the North Shore and would speak about his favorite old time restaurants like Hilltop in Saugus, or Heck Allen’s/Spuds.

    After moving back to Michigan, and spending more time in the kitchen, I realized just how easy it is to make seafood at home! These New England Baked Scallops with Panko are a favorite in our house, and I know you’ll enjoy them, too!

    Ingredients

    • Bay scallops: Smaller and sweeter than sea scallops, they are also usually a more affordable option.
    • Melted butter: Coats the scallops to keep them moist, soft, and tender while cooking and adding that smooth, buttery flavor.
    • Lemon juice: Fresh, bright, acidic flavor that pairs wonderfully with seafood.
    • Garlic: Nutty, earthy, and sweet as it cooks, garlic is a staple in all of my cooking.
    • Panko bread crumbs: Browns easily to create a delicious, crunchy crust on top of the scallops.
    • Parmesan cheese: Paired with the panko, it adds a nutty, salty flavor to the dish.
    • Olive oil: Helps to bind the panko and parmesan together and coat the scallops.

    How to Make

    Freshly grating garlic

    Start your Baked Scallops with Panko by melting your butter in a medium to large bowl. Then use a microplane to freshly grate your garlic into the butter. Add in some salt and cayenne pepper (if desired).

    Adding lemon juice to bowl

    Next you’ll add in the freshly squeezed lemon juice, though store bought would also work fine.

    Stirring melted butter

    Whisk it all together until fully incorporated.

    Stirring scallops in butter

    Then add your scallops to the bowl and stir to evenly coat in the melted butter mixture.

    Placing scallops in baking dish

    Move your scallops to prepared ramekins or baking dishes, making sure not to overcrowd the scallops.

    Adding olive oil to bowl

    Then you’ll portion out your bread crumbs into a small bowl, and add in the olive oil.

    Freshly grating parmesan cheese

    Add freshly grated or store bought parmesan cheese to the panko.

    Stirring panko with cheese

    Stir together until evenly mixed and coated in the olive oil.

    Coating scallops in panko

    Then top all of your scallops with the panko mixture, sprinkling it evenly over each dish. Then pop them in the oven at 400 degrees for around 20 minutes.

    Baked scallops with panko.

    Once the bread crumbs are golden brown and bubbly, remove from the oven. Garnish with fresh scallions or parsley, and enjoy your New England Baked Scallops with Panko!

    Easy Substitutions

    • No scallops, no problem! If you can’t find bay scallops you can use shrimp, sea scallops, or simply use a piece of fresh white fish.
    • Make it gluten free. Panko makes a gluten-free bread crumb, or you could use almond meal or almond flour.

    Bay Scallops vs Sea Scallops

    Many of you may not have known there is more than one ‘scallop’ out there but there is! What’s the difference?

    Bay Scallops

    • About 1/2 inch in diameter
    • Caught in cold shallow waters primaraly on the East Coast bays and harbors
    • More tender and sweeter
    • 75-100 of these make up a pound
    • Less expensive than a sea scallop

    Sea Scallops

    • Up to 2 inches in diameter
    • Caught in 600+ foot waters
    • About 20 of these make up a pound
    • Chewer than a bay scallop
    • More expensive than bay scallops

    Where to buy:

    Most supermarkets should carry in their seafood department. As with any seafood you buy shop with your eyes and nose. Fresh scallops look moist, won’t appear to be freezer burned and show no signs of darken edges. You can always ask to smell them before you buy to ensure freshness.

    Additional Reading

    Frequently Asked Questions:

    How do you know when a scallop is done?

    Scallops are opaque all the way through when finished cooking, which is difficult to see in this dish. While cooking will firm them up slightly, they should still be quite soft. If they get too tough, they are overcooked. I’d stay on the side of undercooking them, as it’s easy to pop them back in the oven for a couple minutes.

    How long do scallops take to cook?

    On the stove, scallops take only 4 or 5 minutes to cook all the way through. In the oven, it’s about 20 minutes.

    How do you store leftover baked scallops?

    Properly stored in an air-tight container, leftovers will keep in the fridge for 3 to 4 days.

    Baked scallops with panko.

    More Seafood

    Eat It, Like It, Share It!

    Did you try this recipe and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.

    Liz eating baked scallops with panko.

    This dish always makes me reminiscent of Boston, but even if you’ve never been, I know you’ll love my New England Baked Scallops with Panko. Let me know in the comments!

    Your fork is waiting.

    Baked scallops with panko 2

    New England Baked Scallops with Panko

    3.89 stars average
    A New England favorite, Bay scallops are tossed in butter and coated in a lemon and garlic panko topping then baked until golden and bubbly.
    PREP: 10 mins
    COOK: 20 mins
    TOTAL: 30 mins
    Save
    Servings: 4

    Ingredients
     

    • 1 ½ pounds bay scallops
    • 2 tablespoons melted butter (unsalted)
    • 2 tablespoons lemon juice
    • 2 cloves garlic (minced)
    • ¼ teaspoon salt
    • ¼ teaspoon cayenne (optional)
    • ½ cup panko bread crumbs
    • ¼ cup parmesan cheese (grated)
    • 1 tablespoon extra virgin olive oil
    • minced scallions or parsley (optional garnish)

    Instructions
     

    • Preheat oven to 400 degrees and have one 8 x 8 baking dish or four small ramekins ready to use.
    • In a medium bowl, toss scallops with melted butter, lemon juice, garlic, salt and cayenne. Divide mixture evenly between ramekins or place in baking dish.
    • In a small bowl, mix together panko, parmesan and olive oil. Sprinkle mixture evenly on top of scallops. Bake until bubbly and scallops are cooked through, about 20 minutes. Garnish with scallions or parsley to serve.

    Nutrition

    Serving: 1gCalories: 340kcalCarbohydrates: 10.2gProtein: 46.7gFat: 9.1gSaturated Fat: 4.4gPolyunsaturated Fat: 4.7gCholesterol: 129mgSodium: 764mgFiber: 0.1gSugar: 0.5g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    34 Comments

    1. Delicious! I never really liked scallops because I’d only had sea scallops. They were chewy. The smaller bay scallops baked this way are soft and flavorful.

    2. Delicious! I deviated a bit by omitting the breadcrumbs and serving over pasta with a little bit of arugula Thank you for the inspiration!

    3. Bay scallops were on sale at my grocery, but I didn’t want to make a pasta or rice dish (as is usually recommended for bays), so I went searching for something else. This recipe is what I found. Being from New England, the cook-in-butter-with-breadcrumbs approach made sense. I cooked this last night, and it was incredibly easy and incredibly delicious. I thought it could easily be served with some linguini, too – or a crusty baguette to soak up the juices. But it was also perfect with asparagus on the side. Thank you!

    4. That was great. I used gluten free matzo meal instead of bread crumbs and crushed squeeze ginger instead of garlic. Even my kids loved it. My five year old has disliked all fish and seafood until this meal. He bravely tried it anyway and declared a love for these scallops. Thank you.

    5. I’m making this for my birthday dinner with steak and baked potato salad and garlic bread and chocolate cake for dessert(small portions!) It’s definitely a luxury item I make it every now and then as a special treat.

    6. Wow … just made your baked scallops & it’s soo good!

      I didn’t have any Panko breadcrumbs so I substituted almond flour & it worked great :)

      For some reason when I google healthy low carb meals your site always pops up with perfect meal ideas just loved your breakfast egg muffins and now this baked scallops … thank u!

    7. Delicious! This was my first scallops dish and is a winner! It was so tasty I had to have seconds. I’ll be making this for family at an upcoming get together. Thank you!

    8. Absolutely delicious! I served mine on a bed of pan toasted orzo, cooked in chicken broth and lemon juice till liquid was absorbed. Then sprinkled toasted garlic slices, pepper and Parmesan cheese on top, with a drizzle of olive oil and a small green salad. Scallops were definitely a 10 out of 10!

    9. Can I just tell you how amazing this dish was? You probably already know that! The only deviation I made was to halve the scallops and added shrimp. Scallops here were $17.99 a lb! Wowzers. So I did a 1/2 lb and defrosted some frozen shrimp. It was perfect! Thank you so much. I’m sharing the recipe on my blog. Christine

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