Baked scallops are a beloved seafood delicacy, known for their sweet, delicate flavor and melt-in-the-mouth texture. Often featured in upscale restaurants and coastal cuisines, this dish combines simplicity with elegance. The origin of baked scallops can be traced to classic French and New England coastal cooking, where seafood is a staple and baking enhances the natural brininess of scallops without overwhelming them.
The buttery crumb topping adds a delightful crunch, perfectly complementing the tender scallops. This dish is perfect for a date night dinner, family gathering, or even a holiday appetizer.
Ingredients
For the Baked Scallops
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1 lb sea scallops (dry-packed preferred)
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3 tbsp unsalted butter, melted
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1/2 cup panko breadcrumbs (or regular breadcrumbs)
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2 tbsp grated Parmesan cheese
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2 cloves garlic, finely minced
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1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
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1 tbsp lemon juice (freshly squeezed)
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1/4 tsp paprika
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Salt and black pepper to taste
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Optional: 1/4 tsp red pepper flakes (for a spicy kick)
Substitutions
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Gluten-free: Use gluten-free breadcrumbs.
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Dairy-free: Substitute butter with olive oil and omit Parmesan or use a dairy-free alternative.
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Low-carb: Use crushed pork rinds or almond flour instead of breadcrumbs.
Step-by-Step Cooking Instructions
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Preheat and Prep
Preheat your oven to 400°F (200°C). Lightly grease a baking dish or coat it with cooking spray. -
Clean the Scallops
Rinse the scallops and pat them dry thoroughly with paper towels. This helps them bake properly and prevents excess moisture. -
Arrange Scallops
Place the scallops in a single layer in the baking dish. Make sure they are not touching for even cooking. -
Prepare the Topping
In a bowl, mix the melted butter, breadcrumbs, Parmesan cheese, garlic, parsley, lemon juice, paprika, salt, and pepper. -
Top the Scallops
Spoon the breadcrumb mixture evenly over each scallop. -
Bake
Bake uncovered for 15–18 minutes, or until the scallops are opaque and the topping is golden brown. Avoid overbaking, as scallops can turn rubbery. -
Optional Broil
For a crispier top, broil for an additional 1–2 minutes, watching closely to prevent burning.
Pro Tips and Cooking Techniques
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Use dry-packed scallops for best flavor and texture—wet-packed scallops can be watery and less flavorful.
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Room temperature scallops cook more evenly—take them out 15 minutes before baking.
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Do not overcrowd the baking dish; it can cause the scallops to steam rather than bake.
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Use a cast iron skillet for even heat distribution and rustic presentation.
Variations and Customizations
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Herb Butter Baked Scallops: Swap parsley for thyme, rosemary, or dill.
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Asian Fusion: Add a dash of soy sauce, sesame oil, and chopped scallions to the topping.
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Vegetarian Option: Substitute scallops with large mushroom caps or artichoke hearts.
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Keto-Friendly: Skip breadcrumbs and use crushed almonds or coconut flour.
Serving Suggestions
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Presentation: Serve on a warm plate with a lemon wedge and sprinkle of fresh herbs.
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Pairings:
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Side: Creamy mashed potatoes, garlic green beans, or buttered asparagus
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Sauce: Lemon butter sauce or light white wine reduction
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Beverage: Crisp white wine like Sauvignon Blanc or Pinot Grigio
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Nutritional Information (per serving; approx. 4 servings)
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Calories: 280
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Protein: 22g
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Carbohydrates: 9g
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Fat: 18g
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Fiber: 1g
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Sugar: 1g
Note: Values may vary based on ingredients used.
Frequently Asked Questions (FAQs)
Q: Can I use frozen scallops?
A: Yes, just ensure they are fully thawed and patted dry before baking.
Q: How do I store leftover baked scallops?
A: Refrigerate in an airtight container for up to 2 days. Reheat gently in the oven at 300°F until warm.
Q: Can I make this recipe ahead of time?
A: You can prepare the topping and scallops separately, but combine and bake just before serving for best texture.
Q: What can I do if the topping is too dry or too wet?
A: Add more butter if dry, or more breadcrumbs if wet—aim for a moist but crumbly texture.
Closing Thoughts
Baked scallops are a delightful mix of elegance and ease. Whether you’re cooking for a crowd or indulging in a solo seafood night, this recipe is sure to impress with its tender texture and buttery topping. Give it your personal twist and don’t forget to share your culinary success or questions in the comments below!
