There’s something so comforting about a dish that feels like it belongs at a fancy seaside restaurant but is simple enough to make in your own kitchen. These baked stuffed scallops are exactly that. The first time I made them, it was on a chilly weekend when we all craved something special without having to dress up and go out. The kitchen smelled of garlic, butter, and lemon — and by the time the scallops came out of the oven, perfectly golden on top, my family was hovering by the counter with plates ready. This recipe has been in regular rotation ever since, and for good reason — it’s simple, impressive, and packed with flavor.
Why You’ll Love This Recipe
These scallops are pure comfort and elegance rolled into one. The tender, juicy scallops are topped with a buttery blend of panko breadcrumbs, Parmesan, garlic, and lemon, with a little crisp bacon and chives for extra depth. It’s the kind of dish that’s perfect for entertaining but easy enough for a quiet dinner at home. If you’ve ever been intimidated by cooking scallops, this recipe will change your mind — no complicated steps, just reliable, delicious results every time.
Tips and Tricks
Over the years, I’ve learned a few little tricks that make this recipe practically foolproof:
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Dry the scallops well – Patting the scallops dry with paper towels ensures the topping sticks and the scallops cook evenly without steaming.
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Don’t skip the lemon zest – That brightness makes the richness of the butter and cheese pop.
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Use good Parmesan – A wedge you grate yourself adds way more flavor than pre-shredded cheese.
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Bacon is optional but worth it – If you have some in the fridge, crumble a slice or two into the breadcrumb mix; it adds a lovely smoky note.
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Mind the cook time – Overcooked scallops turn rubbery fast. Check them at the 18-minute mark, especially if your oven runs hot.
Make-Ahead Tips
If you’re hosting, you can prep most of this recipe ahead of time:
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Mix the breadcrumb topping the night before and store it in the fridge.
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Pat your scallops dry and keep them covered until ready to bake.
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When you’re ready, just assemble and bake. It saves time and keeps you from rushing when guests are over.
Serving Suggestions
I like to keep the sides simple so the scallops shine. Some of my go-to pairings are:
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Jasmine rice with a squeeze of lemon to soak up the buttery goodness.
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Light pasta, like angel hair tossed in olive oil and herbs.
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Garlic green beans or sautéed zucchini for some freshness.
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For a casual night, I’ll just pair these with a crisp side salad and some crusty bread to mop up every last crumb.
Storage
If you somehow have leftovers, here’s what works best:
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Store them in an airtight container in the fridge for up to two days.
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To reheat, use a 275°F oven for about 10 minutes so the scallops warm gently without overcooking.
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You can freeze them for up to three months — just thaw overnight in the fridge before reheating.
FAQs
Can I use bay scallops instead of sea scallops?
Yes! Smaller bay scallops work well — just mix them right into the breadcrumb topping instead of setting them under it.
Do I have to use scallop shells?
Not at all. A regular baking dish works fine. The shells just make for a fun presentation if you have them.
How do I know the scallops are done?
They’ll look opaque and will have a little “give” when you gently press them. A digital thermometer should read 145°F for perfectly cooked scallops.
Can I make these without bacon?
Absolutely. The bacon adds a nice touch, but the recipe is still delicious without it.
Baked Stuffed Sea Scallops
Tender, juicy scallops topped with a golden, buttery breading of Panko, Parmesan, garlic, lemon, smoky bacon, and fresh chives—baked to absolute perfection.
Ingredients
- 1 lb jumbo sea scallops (about 12)
- Salt and black pepper, to taste
- 1 cup Panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon finely minced garlic
- Zest and juice of 1 fresh lemon (reserve extra wedges for serving)
- 1 slice cooked bacon or pancetta, crumbled
- 4 sprigs fresh chives (or parsley), finely chopped
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 400°F (204°C) and lightly butter or grease a 9x13-inch baking dish.
- In a medium mixing bowl, combine the Panko breadcrumbs, Parmesan, garlic, lemon zest, a splash of lemon juice, crumbled bacon, chopped chives, and melted butter. Stir until the mixture is evenly coated and fragrant.
- Pat the scallops dry with a paper towel and arrange them in the prepared baking dish (or baking shells for a restaurant-style presentation). Lightly season the tops with salt and pepper, then spoon the breadcrumb mixture over each scallop.
- Bake for about 20 minutes, or until the scallops are just tender and the breadcrumb topping is golden brown. Be careful not to overbake—perfect scallops should still feel slightly springy to the touch.
- Serve immediately with extra lemon wedges on the side for a bright, fresh finish.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 387Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 76mgSodium 1375mgCarbohydrates 37gFiber 2gSugar 9gProtein 32g
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
Baked stuffed scallops are one of those dishes that always feel special but don’t require a chef’s touch. Whether you’re making them for a date night, a holiday appetizer, or just because it’s a Tuesday and you deserve something good, this recipe will never let you down. Once you try it, it’s hard not to crave that buttery, lemony, golden-browned topping again and again.
