These quick and easy baked sea scallops are topped with panko and Parmesan in a simple lemon-butter sauce.
Yield: 4 servings
4.95 from 18 votes

Baked Scallops

Prep Time: 2 mins
Cook Time: 18 mins
Total Time: 20 mins
Course: Dinner
Cuisine: American
These quick and easy baked sea scallops are topped with panko and Parmesan in a simple lemon-butter 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.


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