Baked scallops with a crisp parmesan breadcrumb topping and a lemon butter wine sauce feel like the sort of meal you’d order at a candlelit restaurant — but they’re incredibly doable in a home kitchen. When I make this dish, I’m usually looking for something quick that still feels special. The scallops stay tender, the topping brings a little crunch, and the sauce gathers everything together with warmth and brightness.
If you’ve never baked scallops before, you’ll be surprised at how simple the process is. Most of the work happens in the oven, and the sauce comes together with just a few ingredients. This is the kind of dinner that fits both a quiet evening at home and a relaxed celebration.
Why I Love Making These Scallops
The first time I baked scallops instead of searing them, I realized how gentle the oven is on seafood. It keeps them soft and silky, without the rush of worrying about overcooking in a hot pan. The breadcrumb and parmesan topping turns golden while the scallops stay tender underneath. It feels balanced — fresh, rich, and comforting all at once.
This dish is one I reach for when I want dinner to feel thoughtful but not complicated. It comes together quickly and leaves the kitchen smelling warm and inviting.
Ingredients
Scallops
Sea scallops are ideal here. Look for ones that smell clean and look plump.
Breadcrumbs
They form the crisp top layer. Panko works nicely if you prefer extra crunch.
Parmesan Cheese
Adds savoury depth.
Garlic Powder + Onion Powder
Seasoning to gently support the scallops without overpowering them.
Butter
Melted into the sauce.
White Wine and Lemon Juice
Bright and smooth, they balance the richness.
How I Make Them
-
Season the Scallops
A light sprinkle of salt, pepper, garlic powder, and onion powder. -
Add the Topping
Mix breadcrumbs and parmesan, then spoon over the scallops. -
Make the Butter Wine Sauce
Melt butter, add wine and lemon juice, and drizzle over everything. -
Bake
The scallops cook gently and the topping turns crisp.
Once baked, I like to spoon a little extra pan sauce over the top right before serving.
Serving Ideas
-
Steamed asparagus or green beans
-
A simple salad of bitter greens with olive oil and lemon
-
Warm bread for dipping into the sauce
The sauce really invites something to swipe through the bottom of the plate.
Storage
Store leftovers in a covered container in the refrigerator for up to three days. Reheat them gently at a low temperature so the scallops stay tender.
Frequently Asked Questions
How do I know when scallops are done baking?
They should look opaque in the center and feel firm but still soft when pressed lightly.
Can I make this without the breadcrumb topping?
Yes, simply skip the breadcrumb and parmesan mixture. The scallops will still bake beautifully in the sauce.
What type of wine should I use?
A dry white wine works best. Something light and crisp keeps the sauce balanced.
Can I substitute the scallops with another seafood?
Large shrimp work well if scallops aren’t available.
Baked Scallops in Lemon Butter Wine Sauce
Tender scallops topped with a crisp parmesan breadcrumb layer and baked in a light lemon-butter wine sauce.
Ingredients
- 16 ounces scallops
- 2-3 tablespoons finely grated parmesan cheese
- 1/4 cup breadcrumbs (seasoned or plain)
- 3 tablespoons fresh lemon juice
- 1/4 cup dry white wine (or broth)
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 400°F. Pat the scallops dry and season them evenly with garlic powder, onion powder, salt, and pepper.
- Arrange the scallops in a baking dish that fits them in a single layer.
- In a small bowl, combine the breadcrumbs and parmesan. Spoon this mixture gently over the top of the scallops.
- Whisk together the melted butter, lemon juice, and wine. Pour this mixture over and around the scallops in the dish.
- Bake until the scallops turn opaque and firm to the touch, usually about 13 to 15 minutes. Check with a thermometer; they are done at 145°F.
- Switch the oven to broil and place the dish under the broiler for 2 to 3 minutes to lightly brown the topping.
- Let cool slightly before serving so the sauce settles.
Notes
- Italian-seasoned breadcrumbs add extra flavor, or season plain breadcrumbs with herbs you like.
- Cooking time will vary depending on the size of the scallops—watch for them to turn fully opaque.
- Breadcrumbs can be omitted for a lighter, non-breaded scallop.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 231Total Fat 7gSaturated Fat 4gUnsaturated Fat 3gCholesterol 61mgSodium 892mgCarbohydrates 15gFiber 1gSugar 1gProtein 25g
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.
Final Thought
This dish is simple in a way that lets the ingredients speak for themselves. The scallops stay tender, the breadcrumb topping adds contrast, and the lemon butter wine sauce ties everything together. It’s a meal that doesn’t ask for much — a few steady steps and a quiet moment of attention — yet it feels comforting and warm at the table. I often make this on evenings when I want dinner to slow everything down just a little bit.
