Seafood always takes me back to my years in Boston, when weekend dinners often meant a plate of scallops cooked to perfection at one of the old-school North Shore restaurants. Scallops were always special—sweet, tender, and simple, yet they felt like a treat. When I moved away, I thought I’d miss that flavor, but I quickly learned that making scallops at home is not only possible, it’s wonderfully easy.
This baked scallop recipe with panko is now one of my go-to comfort seafood dishes. Butter keeps the scallops soft and tender, while lemon, garlic, and a golden breadcrumb crust give you that restaurant-style flavor right from your oven.
Why You’ll Love This Recipe
These scallops are quick to prepare, ready in about 30 minutes, and they bring a little bit of New England to your dinner table. The topping is crispy and garlicky with just enough tang from lemon to keep it bright.
I like how forgiving this recipe is—you don’t need to hover over the stove like with seared scallops. Instead, you toss everything together, pop it in the oven, and let the panko do its job. It’s the kind of dish that looks elegant for guests but is simple enough for a weeknight dinner.
Ingredients You’ll Need
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Bay scallops – small, tender, and naturally sweet (sea scallops can be used too).
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Melted butter – coats the scallops, adding richness and keeping them juicy.
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Lemon juice – fresh and bright, balancing out the butteriness.
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Garlic – adds warmth and depth as it cooks.
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Panko breadcrumbs – light and crunchy, perfect for a golden crust.
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Parmesan cheese – a salty, nutty boost that pairs well with seafood.
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Olive oil – binds the topping together and helps it brown evenly.
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Optional seasoning – a pinch of cayenne or paprika for a little kick.
Personal tip: Bay scallops are my favorite for this because they’re bite-sized and sweet, but if I see sea scallops on sale, I’ll happily make this with them too.
How to Make It
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Melt butter in a bowl, grate in fresh garlic, season with salt and a touch of cayenne if you like spice.
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Stir in lemon juice until smooth, then add the scallops and toss gently to coat.
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Place scallops into ramekins or a baking dish, spreading them in a single layer so they cook evenly.
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In another bowl, mix panko, olive oil, and Parmesan until crumbly and coated.
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Sprinkle the mixture evenly over the scallops.
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Bake at 400°F (200°C) for about 20 minutes, until the top is golden and bubbly.
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Garnish with parsley or scallions and serve hot.
Tips From My Kitchen
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Don’t overcrowd the dish. If the scallops are piled on top of each other, they’ll steam instead of bake, and you’ll lose that crispy topping.
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Keep an eye on the breadcrumbs. If they start browning too quickly, cover lightly with foil for the last few minutes.
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Fresh lemon at the end makes a difference. A quick squeeze right before serving lifts all the flavors.
Substitutions and Variations
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No scallops? Shrimp or chunks of white fish work well with this same method.
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Gluten-free version. Use gluten-free panko or almond meal.
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Classic touch. Swap the panko for crushed Ritz crackers if you want that nostalgic, old-school flavor.
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Cheese swap. Parmesan is classic, but pecorino adds a sharper edge if that’s what you have.
Serving Suggestions
I usually serve these scallops with a side of rice pilaf or roasted potatoes. They’re also wonderful with a crisp green salad to balance out the richness. If I’m making them for company, I’ll pour a glass of chilled white wine (Sauvignon Blanc pairs beautifully).
Storing and Reheating
These scallops are best enjoyed fresh, but if you do have leftovers, keep them in an airtight container in the fridge for up to 2 days.
To reheat, place them in a 325°F oven for about 8–10 minutes. The topping stays crisp, and the scallops don’t turn rubbery. I wouldn’t recommend the microwave—it tends to overcook them.
FAQs
How can I tell if scallops are cooked?
They should be opaque and tender, not tough. With baked scallops, check at 18 minutes—if they’re firm but still soft inside, they’re done.
Are scallops better baked or seared?
It depends on the occasion. Seared scallops are quick and elegant, while baked scallops are easier and more forgiving—perfect for feeding a family.
Do I need to soak scallops before baking?
Not for this recipe. A quick brine is optional, but since we’re coating them in butter and baking gently, they stay moist without extra prep.
Can I make this with frozen scallops?
Yes, just thaw them fully and pat them dry before using. Any extra moisture will prevent the topping from crisping.
New England Baked Scallops with Panko
Golden, buttery, and full of flavor, these baked scallops are a true New England favorite.
Ingredients
- 1½ pounds bay scallops
- 2 cloves garlic, finely minced
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter, melted
- ¼ teaspoon cayenne pepper (optional)
- ¼ teaspoon salt
- ½ cup panko breadcrumbs
- ¼ cup grated parmesan cheese
- 1 tablespoon olive oil
- scallions or fresh parsley, minced (for garnish)
Instructions
- Preheat the oven to 400°F. Lightly grease an 8x8-inch baking dish or set out four small ramekins.
- In a bowl, combine melted butter, lemon juice, garlic, salt, and cayenne. Add the scallops, stirring gently to coat them well. Transfer the scallop mixture evenly into the prepared dish or ramekins.
- In a separate bowl, stir together panko, parmesan, and olive oil until evenly mixed. Sprinkle this topping generously over the scallops.
- Bake for about 20 minutes, until the scallops are cooked through and the topping is golden brown and crisp. Garnish with scallions or parsley just before serving.
Final Thought
New England baked scallops with panko remind me that restaurant-style seafood doesn’t have to be complicated. With just a few ingredients and a hot oven, you can enjoy tender, buttery scallops with a golden, crunchy topping any night of the week.
Whether it’s a quiet dinner at home or a table full of guests, this dish always brings a taste of the coast straight to the kitchen. And every time I make it, I’m reminded of those Boston nights when scallops were more than just dinner—they were part of the memory.
