New England Baked Scallops with Panko

3.97 stars average

Jump to Recipe Pin

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!


  • 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

Most supermarkets should carry either type of scallop in their seafood department. As with any seafood, you shop with your eyes and nose. Fresh scallops look moist, won’t appear to be freezer burned and show no signs of darken edges.

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

Frequently Asked Questions:

How can I tell if scallops are cooked?

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.

Are scallops better baked or seared?

They differ in cook-time and a bit in texture, but both taste good! On the stove, scallops take only 4 or 5 minutes to cook all the way through. In the oven, it’s about 20 minutes.

Should I soak scallops before cooking?

You can soak or brine scallops before cooking, but they wouldn’t need very long- no more than 10 minutes to marinate.

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

3.97 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 minutes
COOK: 20 minutes
TOTAL: 30 minutes


  • 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)


  • 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.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps us to continue providing free, high-quality recipes for you.



Serving: 1gCalories: 340kcalCarbohydrates: 10.2gProtein: 46.7gFat: 9.1gSaturated Fat: 4.4gPolyunsaturated Fat: 4.7gCholesterol: 129mgSodium: 764mgFiber: 0.1gSugar: 0.5g
Did You Make This Recipe?Post a pic and mention @thelemonbowl or tag #thelemonbowl!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

47 responses to “New England Baked Scallops with Panko”

  1. Resa Avatar

    Liz, this recipe was excellent! Last week I used it with Patagonia scallops (the tiny ones), and this week I used the same recipe with grouper fingers! Very impressive! It is similar to a recipe I used years ago, but yours is ever so much more flavorful. I cannot eat garlic, so I added a little bit of oregano instead (to the grouper fingers recipe. . Definitely a keeper, ,,thanks so much!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      So glad you enjoyed and that it worked well with the grouper fingers, too!

  2. Kimberly Avatar

    Honestly, I was a little concerned that scallops in the oven for 20 minutes would come out dry and hard and I wasn’t sure about bread crumbs and cheese with scallops but I wanted a different way than cooking them on the stove top like I usually do. I used whole wheat panko bread crumbs and I used 1 Tablespoon of lime juice and 1 Tablespoon of lemon juice and I also added lemon and lime zest. I also used sea scallops. I took the scallops out at 15 minutes and cut the biggest one in half and it still needed a few minutes, I put it back for 5 minute and they were perfect! I was skeptical but this recipe is great and so much easier then cooking them stovetop in a pan and making sure they don’t stick and you flip them at just the right time so they don’t over cook – there is also less butter, oil, and wine in this recipe so healthier! I paired them with brown rice pasta and a salad. Thank you, this will be my new go to scallop recipe!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh I love that you added lime and zest to up the citrus! So glad you enjoyed Kimberly!

      1. Kimberly Avatar

        I forgot to mention that I used Tajin instead of cayenne. I’m looking forward to making and eating this again!

  3. Dawn Avatar

    This was delicious and easy to make – it will definitely be our go-to recipe for scallops. It was so good that it only served two in our house (but our package of scallops also only had 1.12 lbs, not the full 1.5, so maybe it would have served almost three).

    Liz’s backstory of having lived in Boston is what made this the recipe I chose to try. I figured she knew what she was talking about it…and she does. :)

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so glad you enjoyed it Dawn!

  4. Annet Avatar

    What do you recommend serving these with?

  5. Annie Avatar

    Sounds like an amazing recipe. To bad you left out the measurements. Less backstory more details of amounts needed for the recipe.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Hi Annie, did you scroll to the recipe card? That is where measurements are all listed. It’s loading for me, but I’m wondering if maybe your web browser glitched from showing the measurements?

  6. Arlene Keller Avatar
    Arlene Keller

    make it …..easy……..delicious………had to admit that while portion said for 4, it served only 2. Maybe not enough sides in our house.