Baked Scallops

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These quick and easy baked sea scallops are topped with panko breadcrumbs and Parmesan cheese in a simple lemon-butter sauce.

These quick and easy baked sea scallops are topped with panko and Parmesan in a simple lemon-butter sauce.
Baked Scallops

Scallops are one of my favorite foods, some of my popular scallop recipes are Seared Scallops over Risotto, Blackened Scallops with Horseradish Sauce, and Scallop Tostadas to name a few. I also find them incredibly convenient; they cook in less than 20 minutes, and they go beautifully with vegetables of your choice, pasta or crusty bread.

These quick and easy baked sea scallops are topped with panko and Parmesan in a simple lemon-butter sauce.These quick and easy baked sea scallops are topped with panko and Parmesan in a simple lemon-butter sauce.

This simple dish is perfect for the holidays as part of a multi-course meal. They’re also perfect for a weeknight dinner, since they cook so quickly.

Are scallops healthy?

Scallops are good source of protein, B12, magnesium and potassium.

How to Select Scallops

  • It’s best to purchase scallops from a trusted resource that has a good reputation for having a fresh supply of fish.
  • Scallops are extremely perishable, therefore they are usually shelled, washed and frozen, or packed in ice, as soon as they are caught.
  • Fresh scallops should have a white and firm flesh with no fishy odor, with a slightly sweet scent and should be cooked the same day. If you are planning on freezing the scallops, make sure to ask the fishmonger whether they are fresh or defrosted since you shouldn’t refreeze previously frozen scallops.


  • To make them dairy free, you can omit the Parmesan and use dairy-free butter.
  • You can omit the wine if you wish.
  • To make these low-carb, swap the panko out for more Parmesan, and reduce the salt.

These quick and easy baked sea scallops are topped with panko and Parmesan in a simple lemon-butter sauce.These quick and easy baked sea scallops are topped with panko and Parmesan in a simple lemon-butter sauce.

More Scallop Recipes:

Baked Scallops

4.96 from 45 votes
These quick and easy baked sea scallops are topped with panko and Parmesan in a simple lemon-butter sauce.
Course: Dinner
Cuisine: American
These quick and easy baked sea scallops are topped with panko and Parmesan in a simple lemon-butter sauce.
Prep: 2 minutes
Cook: 18 minutes
Total: 20 minutes
Yield: 4 servings
Serving Size: 4 scallops with sauce


  • 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
  • 1 tablespoon white wine


  • 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, and white wine 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.

Last Step:

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Serving: 4 scallops with sauce, Calories: 192 kcal, Carbohydrates: 7 g, Protein: 20 g, Fat: 9 g, Saturated Fat: 5 g, Cholesterol: 58 mg, Sodium: 294 mg, Sugar: 0.5 g


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82 comments on “Baked Scallops”

  1. This is my easy restaurant type recipe, it’s a hit every time. I make the Parmesan Risotto from your scallops with wilted spinach recipe. Great combination

  2. Absolutely delicious. Flavor  bomb! As always Gina, thank you for giving us recipes that are healthier and always delicious.

  3. We love love your recipes.  This and salsa chicken are two of our favs (and our neighbors). They end up on our dinner table regularly . This works with any size scallops. Large ones on sale today! We make the recipe exactly as described, minus the salt and use fresh herbs from our garden. When I make it in our little toaster/convection oven it browns perfectly so no need to broil. Couldn’t be any easier or more delicious!

  4. I made this tonight and it was very good. I’d never cooked with scallops before but this recipe is super easy. I served it with the ST pineapple rice (minus the shrimp) and it was a great NYE dinner with some bubbly too, of course!

  5. What is the best substitute for Parmesan cheese? Although my husband enjoyed the dish, he is not a fan of that specific cheese.

  6. Avatar photo
    NJ Pajama Mama

    I am making this for the 5th time tonight so I think it’s about time I left a review. So delicious and simple and easy to make.

  7. Avatar photo
    Diane Santoro

    Hi Gina,

    I have all your cookbooks and your recipes are the best!  Does it list somewhere on your recipes which cookbook a recipe is in?  I would find it helpful!

  8. This reminded me of a Chicago favorite, Shrimp De Jonghe, but with 1/3 of the work, and I’m sure 1/3 of the calories!  We served over baby arugula with a piece of ciabatta.  I thought the scallops might toughen under the broiler, but the crumbs were perfectly toasted after four minutes, and the meat was tender.  Great recipe!

  9. I made this tonight. They were delicious, but I would use more lemon on top the next time. Just my preference for citrus with my scallops.

  10. Divine! Came together fast and easy. I served it with a spinach, arugula salad. I’ll be making this again soon!

  11. Oh my goodness… this is delish! I usually do the green tacos with scallops all of the time, I’m so glad I branched out. So yummy! Followed the recipe exactly, no substitutions.

  12. I made this exactly as described. Since my scallops were varying sizes, I cut the larger ones in half so that they would all cook evenly. The flavor was excellent and the scallops perfectly done. My husband, who is not on any weight loss plan, loved them!

  13. I’ve made these scallops several times and they come great every time. So fast and easy to put together but it tastes like you spent a lot more time on them. I serve them for dinner guests and they are always impressed.
    I keep coming back to it again and again.

  14. Avatar photo
    Annalisa Mena

    I don’t know if there are enough ways to tell you how much I LOVE this recipe. I added shrimp to it but didn’t change the amounts of other ingredients to bump up my protein. It was SIMPLE and absolutely flipping DELICIOUS!!

  15. Hi there- did anyone make this with smaller scallops and if so, how did you adjust the cooking time?

  16. This was really good and even though the topping took an extra minute to brown the scallops were perfectly cooked. The only change  made was to omit the wine.

  17. Avatar photo
    Marjorie Elaine Mosches

    What would be the weight In OZ per one serving?
     since it all depends what kind of scallops you get & where you
    Buy it. 

  18. This dish is absolutely delicious!! The sauce is so delicious and the entire dish tastes so good. The fact that is is SUPER EASY is the best part!!! Thank you for such a wonderful recipe that is quick to make and tastes like you spent all day making it!!

  19. Can you leave out the wine as I can not consume it. Is there a good substitute? I am a gastric sleeve patient.

  20. These were so easy and delicious! I didn’t have fresh parsley so subbed some Italian herbs my parents brought from Italy for the parsley and oregano, and I added one clove of garlic to the butter and lemon juice. I roasted some broccoli, cauliflower and potatoes to serve with it, and they were delicious in the leftover sauce!

  21. These are absolutely amazing! Made them for the second time last night and they are so delicious, perfectly cooked (so tender, unlike when they are sauteed in a pan and sometimes get chewy/rubbery) and the broiling step at the end gives them such a nice crunch. They are fast and easy, yet taste like you spent a lot of time.

    I cook almost all SkinnyTaste recipes and this is now a new favorite! Thanks so much, Gina!

  22. Delicious ! I did not have butter (sprayed the bottom of the pan with small amount of butter nonstick spray) and this still turned out AWESOME!! What a filling but light satisfying dinner! Since I didn’t have the butter to smooth out the acidity of the wine and lemon, I skipped the very last step of squeezing lemon once the dish is out of the oven. I ate it as was and I can’t wait to make it again. Baking scallops especially with the recipe is so much tastier than pan grilling them!! Also I find this baked recipe easier since whenever I grill scallops they become overdone and chewy. Fool proof excellent recipe thanks sooo much for sharing !!!! 

  23. Could I use breadcrumbs instead of Panko? Could I use margarine instead of butter? 
    Looking forward to trying this tomorrow!

  24. I made this with cod instead of scallops (was on super sale at Kroger and couldn’t pass it up) and it was AMAZING! Tastes like a restaurant dish for sure. Thanks for another fantastic recipe!

  25. Excellent meal. Will make this many times in the future, I’m sure. We had a glass of Pinot Grigio with our meal. It was all wonderful!

  26. It was Excellent!! The scallops came out perfect…It was so fast and easy to make. Thanks again !

  27. I love this recipe and have made it several time. I tend to add 1 garlic clove crushed to the mixture as well. Very tasty and great macros! The prep is very fast too.

  28. I made these for dinner last night and they were INSANELY delicious. Even my husband, who is not a fan of lemon, enjoyed them. I made a side of roasted asparagus and red peppers and it was a perfect meal. Cannot wait to make them again.

  29. Avatar photo
    Laura Frazier

    This has been a weekly go to for me and my family who love this recipe. This is so delicious 

  30. Made this tonight. Delicious! Very easy, very fast! And the best part of it was that it did not stink up my house like when I pan fry them!! I made them with a side of green beans & carrots – probably would be good with Green Giant riced cauliflower/sweet potato mix.

  31. Avatar photo
    Marin Sullivan

    So delicious and I can’t believe it was under 200 calories. 
    I placed them on a bed of steamed spinach and some pearl couscous  because I didn’t have bread crumbs. It soaked up the delicious sauce. Yummy-we really enjoyed this. 

  32. Made it tonight huge hit with the family! I paired it with a low carb pasta, added spinach tomatoes and mushrooms. Absolutely amazing!! 

  33. Love this recipe. Made it for our New Years Day dinner. I think I may try it with some other fish.

    1. Avatar photo
      JoAnn Campisi

      We just made this for dinner tonight.  Followed the recipe exactly and it turned out great – very lemony which my husband loves….and so did I sort of.  Can back off on squeezing the lemon on top after the scallops come out of the oven.  Gina’s recipes are awesome.

    2. Avatar photo
      Denise Lambert

      I wondered the same thing. I think the combination of shrimp and scallops would be great though.

  34. These were a huge hit with us.  I bought the small scallops so I’m not quite sure of the serving size or point value.  Like every Gina recipe, it was a hit and so flavourful.  The best part is how easy & quick it was to make these.

  35. Made this tonight. Promised my teenager that if he ate 1 scallop then I would make him chicken tacos. Needless to say, the chicken is still in the fridge. For a side we did a fresh greens salad with feta, chickpeas and balsamic vinegar dressing, which seemed to pair alright with everything.

  36. Can this recipe be made with small bay scallops? I have a pound of those in my freezer and would love to try this.

  37. Avatar photo
    Diane Cameron

    I am only able to get frozen scallops. Should I thaw first or bake frozen? I’m aware of how easily they can spoil.

  38. This was amazing! I added a clove of garlic to it and a load of crusty bread to soak up the sauce.  I highly recommend this recipe and we will certainly make this one again! Quick, easy and delicious. Thanks! 

  39. My scallops are frozen and not the big sea scallops. Should I defrost them before prepping them? 

  40. These look amazing! I love scallops but sadly I’m the only one in my hou that does. More for me then, I guess! I’ll probably throw some shrimp in, too since then SO and SD will eat it! I was thinking about serving with some spaghetti squash.