If you’re looking for a show-stopping appetizer that’s surprisingly easy to pull together, these baked Stuffed Scallops are the answer. Nestled right in their shells, each scallop is topped with a savory mix of crab meat, crispy bacon, green onions, and parmesan — all finished with buttery golden breadcrumbs. It’s elegant enough for a dinner party but simple enough for a cozy night in.
Why You’ll Love These Stuffed Scallops
Let me break down why this recipe is such a winner:
- Fast and fuss-free. We’re talking quick prep and minimal cleanup — you’ll spend more time enjoying them than cooking them.
- Everyday ingredients. No fancy ingredients here. Everything is easily found at your regular grocery store.
- Big flavor, little effort. That filling packs in bold, balanced flavor — savory, cheesy, a little briny — all in one bite.
- Perfect for entertaining. They’re beautiful served in the shell and look way more impressive than they are to make.
- Versatile. Serve them as an appetizer, or build them out into a light dinner with a few sides.
Ingredients You’ll Need
Here’s what you’ll need to whip these up:
- Scallops in the shell: Fresh sea or bay scallops work — just make sure they’re cleaned and roe-free.
- Crab meat: Fresh or canned lump crab meat adds that sweet seafood flavor.
- Bacon: I use pre-diced bacon for convenience, but you can chop your own.
- Green onions: They add a pop of color and mild flavor without overpowering.
- Parmesan cheese: Sharp, salty, and perfect for binding everything together.
- Panko breadcrumbs: Light and crispy — perfect for that golden topping.
- Vegetable oil: Just a little to toast the panko.
- Worcestershire sauce: Adds depth and umami.
- Salt and black pepper: A must for balance and flavor.
Step-by-Step Instructions
Toast the Breadcrumbs:
Start by heating vegetable oil in a frying pan over high heat. Add the panko and toast until golden brown, about 2–4 minutes. Stir regularly to avoid burning. Once golden, set aside to cool.
Make the Stuffing:
In a food processor, add diced bacon, crab meat, sliced green onions, Worcestershire sauce, salt, and pepper. Pulse just a few times — you want it chunky with visible bits of each ingredient, not a paste.
Prep the Scallops and Shells:
Gently remove each scallop from its shell. Rinse and pat both the scallop and shell dry with paper towels. Line a baking tray with parchment, then arrange the shells flat in a single layer. Place a dry scallop in each shell.
Stuff and Top:
Spoon 1–2 teaspoons of the stuffing mixture over and around each scallop. Sprinkle with grated parmesan and a generous pinch of toasted breadcrumbs on top.
Bake:
Slide the tray into a preheated oven at 180°C (350°F) and bake for 12–15 minutes until the topping is golden and the scallops are just cooked through.
Serve:
Transfer to a platter, garnish with fresh chopped parsley, and serve right away. These are best enjoyed hot out of the oven.
Serving Ideas
These scallops work beautifully on their own as a first course, but here are some ways to round them out:
- With bread: Try serving with garlic ciabatta, toasted baguette slices, or cheesy garlic flatbread.
- As a main: Pair with a light salad — something like a tomato caprese or mixed greens with vinaigrette. Roasted potatoes or a creamy mash work too.
- For drinks: A crisp white wine like Pinot Gris or Sauvignon Blanc, or even a chilled rosé, makes the perfect pairing.
Storage & Reheating Tips
To Store:
Leftovers? Pop them in an airtight container and refrigerate for up to 2 days.
To Reheat:
Use a preheated oven to warm them through gently — about 5 minutes at 160°C (320°F). You can also use an air fryer for a crisp finish (2–3 minutes at 160°C).
To Freeze:
Not ideal. Cooked scallops lose their tender texture once frozen and thawed. If you want to prep ahead, freeze the raw scallops and thaw before assembling.
Substitutions and Variations
Want to tweak the recipe? Here’s what works:
- Breadcrumbs: Swap panko for regular breadcrumbs if that’s what you have.
- Cheese: Pecorino Romano can be used instead of parmesan.
- Seafood: Lobster meat makes a luxe substitute for crab.
- Extra veggies: Finely chopped button mushrooms are a great addition to the stuffing.
- Citrus twist: Grate lemon zest over the top before serving or add lemon wedges on the side.
Helpful Tips for Success
- Don’t over-blitz the filling. You want texture — visible bits of bacon, crab, and green onion make for a better bite.
- Watch the cook time. Scallops can turn rubbery if overcooked. 12–15 minutes is perfect — just until they’re opaque and tender.
- Keep things dry. Moist scallops or shells can make the stuffing slide off. Pat everything dry before assembling.
Frequently Asked Questions
What are stuffed scallops made of?
A rich mixture of crab meat, bacon, green onions, parmesan, and breadcrumbs, spooned over scallops and baked right in the shell.
Can I use frozen scallops?
Yes, just thaw them completely and pat them dry before using.
What can I serve with stuffed scallops?
You can serve them alone as a starter or pair them with sides like salad, garlic bread, or roasted potatoes for a fuller meal.
Do I need to use the shell?
If you don’t have scallop shells, you can bake them in small ramekins or even muffin tins for a similar effect.
Final Thoughts
Stuffed scallops are one of those dishes that feel fancy but come together with very little effort. With just a few pantry staples and some fresh seafood, you can create a dish that looks like it came from a coastal restaurant. Whether you’re hosting a dinner party or just want to treat yourself, this recipe is sure to impress.
Stuffed Scallops
If you’re looking for a show-stopping appetizer that’s surprisingly easy to pull together, these baked Stuffed Scallops are the answer.
Ingredients
- 2 tablespoons vegetable oil
- 1 cup panko breadcrumbs
- 1 cup diced bacon
- 1 cup crab meat
- 4 green onions, roots and tip trimmed, cut into 5 segments
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 12 scallops in the half shell
- ½ cup parmesan cheese, finely grated with a microplane zester
Instructions
- Preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
- Place a large nonstick frying pan on the stove over high heat and add the vegetable oil.
- Once hot, add the panko breadcrumbs and cook for 2 to 4 minutes until toasted and golden brown. Turn off the heat and move the pan off the burner.
- In a food processor, add the diced bacon, crab meat, green onions, Worcestershire sauce, salt, and pepper. Pulse for 5 to 10 seconds to roughly chop and combine.
- Remove each scallop from its shell one at a time. Rinse both the scallop and shell, then pat dry with paper towel.
- Line a baking tray with parchment paper and arrange the empty, dried shells in a single layer.
- Place one scallop back into each shell. Scoop about 1 to 1½ teaspoons of the stuffing mixture onto and around each scallop.
- Sprinkle parmesan cheese over the top and sides of the stuffing. Then sprinkle the toasted breadcrumbs on top. The melting cheese will help the breadcrumbs stick.
- Place the baking tray on the middle shelf of the oven. Bake for 12 to 15 minutes, until the cheese is melted and the stuffing is cooked through.
- Use an oven mitt to remove the tray from the oven. Set it on a heatproof surface and transfer the scallops to a serving platter. Garnish with finely chopped parsley and serve immediately.
Notes
- Vegetable oil is used to toast the breadcrumbs.
- Panko breadcrumbs are crisp, light, and usually found in the Asian food section of the grocery store.
- Pre-diced bacon is the easiest to use—no chopping needed.
- Crab meat can be found near fresh seafood or canned with other fish like tuna.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 137Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 26mgSodium 436mgCarbohydrates 10gFiber 1gSugar 1gProtein 10g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
