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New England Baked Scallops with Panko

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LIZ DELLA CROCE

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

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. What is a bay scallop?
  • 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 Baked Scallops

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).

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

Whisk it all together until fully incorporated.

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

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

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

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

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

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.
  • No Panko? You can always go the traditional ritz cracker route or bread crumbs if you have those on hand instead.

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

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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.

New England Baked Scallops with Panko

4.05 stars average
A classic New England favorite, easy to make baked scallops are tossed in butter and coated in a lemon and garlic panko topping then baked. 
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
CourseMain Dish
Serves4

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
 

  1. Preheat oven to 400 degrees and have one 8 x 8 baking dish or four small ramekins ready to use.
  2. 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.
    1 1/2 pounds bay scallops, 2 tablespoons melted butter, 2 tablespoons lemon juice, 2 cloves garlic, 1/4 teaspoon salt, 1/4 teaspoon cayenne
  3. 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.
    1/2 cup panko bread crumbs, 1/4 cup parmesan cheese, 1 tablespoon extra virgin olive oil, minced scallions or parsley

Nutrition

Serving: 1gCalories: 340kcalCarbohydrates: 10.2gProtein: 46.7gFat: 9.1gSaturated Fat: 4.4gPolyunsaturated Fat: 4.7gCholesterol: 129mgSodium: 764mgFiber: 0.1gSugar: 0.5g

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4.05 from 187 votes (151 ratings without comment)

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74 responses to “New England Baked Scallops with Panko”

  1. Terri Commonas Avatar
    Terri Commonas

    This was delicious.i added a puece of crispy crunchy bacon before serving.i used the hit pepper and this is one of the best meals i have made..yummmmmmmy

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oooo that sounds so good!!!!

  2. Linda Avatar
    Linda

    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!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so glad you enjoyed it!!

  3. Bob McHugh Avatar
    Bob McHugh

    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!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      so happy you enjoyed it Bob!

  4. Christine Davis Avatar
    Christine Davis

    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

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Great idea to improvise with shrimp!!! I’m so glad you enjoyed it!

  5. sue | theviewfromgreatisland Avatar
    sue | theviewfromgreatisland

    Gorgeous shots of a gorgeous dish ~ bay scallops are such a luxury, the next time I find them, this is the recipe I’m making. Perfect for a romantic dinner for two!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you so much!! I hope you try it!

  6. Gina @Running to the Kitchen Avatar
    Gina @Running to the Kitchen

    I will definitely have to try this, because it looks so incredible!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      So good and buttery!

  7. Katrina @ In Katrina's Kitchen Avatar
    Katrina @ In Katrina’s Kitchen

    I love that these are baked!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      My kids devoured them!

  8. Brenda @ a farmgirl's dabbles Avatar
    Brenda @ a farmgirl’s dabbles

    I am loving the sound of this dish. Seafood is such a treat!

  9. Kim Avatar
    Kim

    I can’t wait to try these. What do you usually serve them with?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Roasted veggies (like cauliflower or broccoli) are my favorite but I have tons of great side dish recipes to choose from: https://thelemonbowl.com/side-dish/

  10. Jennifer @ Show Me the Yummy Avatar
    Jennifer @ Show Me the Yummy

    Absolutely love this for Valentine’s Day!!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      SO easy and yummy! Would go great with your cookies ;)