Baked Scallops


▢olive oil spray
▢16 large, 1 pound large sea scallops
▢1/4 cup panko crumbs
▢1 1/2 tablespoons grated Parmesan cheese
▢1 tablespoon fresh minced parsley
▢1/4 teaspoon dried oregano
▢1/4 kosher teaspoon salt, divided
▢fresh black pepper, to taste
▢Juice of 1 lemon, divided
▢2 1/2 tablespoons melted unsalted butter


Preheat the oven to 400°F and lightly spray an 8 x 10-inch oval baking dish or 2-quart gratin dish with olive oil or nonstick cooking spray.
Pat the scallops dry then spritz them with a little oil, season with 1/8 teaspoon salt.
In a small bowl combine the panko, Parmesan, parsley, oregano, 1/8 teaspoon salt and black pepper, to taste.
Arrange the scallops in a single layer in the prepared dish. Top with the crumb mixture.
Whisk half of the lemon juice, melted butter together and pour over the scallops.
Bake for 15 minutes, or until the scallops are opaque.
Set the oven to broil on high and broil second rack from the top until the topping is golden, about 2 to 3 minutes.
Squeeze the remaining lemon over the scallops and eat right away.

Here are some common questions about Baked Scallops along with their answers:

  1. Can I use smaller scallops for this recipe?

While larger sea scallops are recommended for this recipe, you can certainly use smaller scallops if that’s what you have available. Just keep in mind that cooking times may vary depending on the size of the scallops, so adjust accordingly.

  1. Can I use dried parsley instead of fresh parsley?

Yes, you can substitute dried parsley for fresh parsley if needed. Use about 1/3 of the amount called for in the recipe, as dried herbs tend to be more concentrated in flavor than fresh herbs.

  1. Can I prepare the breadcrumb topping ahead of time?

Yes, you can prepare the breadcrumb topping ahead of time and store it in an airtight container in the refrigerator until ready to use. Just be sure to give it a stir before sprinkling it over the scallops.

  1. Can I use other types of breadcrumbs instead of panko crumbs?

Yes, you can use other types of breadcrumbs such as regular breadcrumbs or Italian-style breadcrumbs if you prefer. Panko crumbs are preferred for their light and crispy texture, but other types of breadcrumbs will also work well in this recipe.

  1. Can I use margarine instead of butter?

While you can use margarine as a substitute for butter, it may affect the flavor and texture of the dish slightly. Butter is recommended for its rich flavor, but if you prefer to use margarine, choose one that is suitable for baking.

  1. Can I skip the broiling step if I prefer not to use the broiler?

The broiling step helps to brown and crisp up the breadcrumb topping, but if you prefer not to use the broiler, you can simply bake the scallops for a few extra minutes until the topping is golden brown and the scallops are opaque.

  1. Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter instead of unsalted butter in this recipe. Just be mindful of the additional salt content and adjust the seasoning accordingly to avoid over-salting the dish.

  1. Can I serve these scallops with a side dish?

Absolutely! These Baked Scallops pair well with a variety of side dishes such as steamed vegetables, rice, pasta, or a fresh green salad. Choose your favorite side to complement the flavors of the scallops for a delicious meal.

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