The Lemon Bowl®

Home » Seafood Recipes » Baked Scallops

Baked Scallops

by 29 Comments

Jump to Recipe

Bay scallops are tossed in butter and coated in a lemon and garlic panko topping then baked until golden and bubbly. 

Baked Scallops

When my husband and I lived in Boston we would go out for seafood at least once a week, sometimes more. His favorite dishes are always the most simplest – often a piece of scrod or haddock baked with butter and some sort of crunchy coating.

Baked Scallops - The Lemon Bowl

With Valentine’s Day around the corner, I decided to kick it up a notch and use bay scallops but really this recipe (like most of my recipes) is more of a method than a specific set of rules you must follow.

The idea is simple – bay scallops are tossed in a little melted butter and lemon juice then baked with a crispy panko and parmesan topping. If you can’t find bay scallops you can use shrimp, sea scallops or simply use a piece of fresh white fish.

If you’re having company over, these can be prepped ahead of time and simply tossed in the oven as your guests arrive. Sounds like it’s time to crack open the bubbly.

Your fork is waiting.

Panko Crusted Baked Scallops - a healthy seafood dinner recipe

Baked Scallops

Course: Entree
Cuisine: American
Keyword: baked scallops, bay scallops baked, mini scallops
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 340kcal
Author: Liz Della Croce
Bay scallops are tossed in butter and coated in a lemon and garlic panko topping then baked until golden and bubbly. 
Questions / Comments?
Print Recipe

Ingredients

  • 1 1/2 pounds bay scallops
  • 2 tablespoons melted butter unsalted
  • 2 tablespoons lemon juice
  • 2 cloves garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne optional
  • 1/2 cup panko bread crumbs
  • 1/4 cup parmesan cheese grated
  • 1 tablespoon 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 Facts
Baked Scallops
Amount Per Serving (1 g)
Calories 340 Calories from Fat 82
% Daily Value*
Total Fat 9.1g 14%
Saturated Fat 4.4g 22%
Polyunsaturated Fat 4.7g
Cholesterol 129mg 43%
Sodium 764mg 32%
Total Carbohydrates 10.2g 3%
Dietary Fiber 0.1g 0%
Sugars 0.5g
Protein 46.7g 93%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?If you tried this recipe I would love to to see it and have you share! Tag me @thelemonbowl using the hashtag #thelemonbowl!
Questions or Comments?Click Here to send me a note or rate the recipe!
WANT MORE RECIPES?Sign up for my FREE NEWSLETTER and never miss a post!

 

Photography by Alejandro Photography // Recipe by The Lemon Bowl

 



Recipe Search

Reader Interactions

Comments

  1. Abby

    April 27, 2019 at 11:53 am


    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!

    Reply

  3. Greta Quintin

    October 28, 2018 at 10:06 pm


    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.

    Reply

  4. Julia M Moss

    October 13, 2018 at 7:42 pm


    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.

    Reply

  5. Susan

    August 31, 2018 at 7:56 pm


    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!

    Reply

  7. Linda

    February 13, 2018 at 9:35 pm


    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!

    Reply

  8. Bob McHugh

    October 2, 2017 at 7:08 pm


    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!

    Reply

  9. Christine Davis

    February 19, 2017 at 7:51 pm


    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

    Reply

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.

The Lemon Bowl has been featured on sites such as NBC,Good Housekeeping Magazine, Today Show, Cooking Channel and Many Others