Scallops always felt like a “restaurant-only” treat when I was younger. I used to think they were too delicate, too fancy, too easy to mess up. Then one evening, craving seafood but not in the mood for takeout, I decided to try baking them at home. And you know what? I realized scallops are far less intimidating than I’d ever imagined.
These butter Parmesan baked scallops are now a regular in my kitchen. They’re quick, easy, and packed with flavor — the kind of meal you can make for a weeknight dinner or when you’re hosting friends and want something that feels special without all the fuss.
Why This Recipe Works Every Time
There’s something magical about this combination of simple ingredients and easy prep:
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Minimal prep, big payoff – Ten minutes of hands-on time, and the oven does the rest.
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Incredible flavor – Butter, garlic, Parmesan, and Panko create a golden, crunchy topping that complements the sweetness of the scallops perfectly.
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Flexible meal – Serve them over pasta for a hearty dinner or with a light salad for something fresh and elegant.
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Beginner-friendly – If you’ve been nervous about cooking scallops, this method is foolproof.
The first time I made these, my family thought I’d picked them up from a nice seafood spot. That’s how good — and deceptively simple — this recipe is.
Picking the Right Scallops
The key to perfect scallops is starting with the right kind:
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Sea scallops – Big, meaty, and perfect for baking or searing.
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Bay scallops – Smaller and more delicate; they cook fast and are great in pasta or chowders but not ideal for this recipe.
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Diver scallops – Hand-harvested, pricier, and often larger. Perfect if you want a splurge-worthy version.
And always, go for “dry” scallops whenever you can. Wet scallops have been treated with chemicals that add water weight and affect both flavor and texture. Dry scallops are a little pricier but worth every penny — they cook beautifully and taste far better.
Using Frozen Scallops
Fresh is always my first choice, but frozen scallops can still be fantastic if you handle them right. I thaw them slowly in the refrigerator overnight and pat them dry the next day before cooking. One important tip: never refreeze thawed scallops — it changes the texture and flavor.
How to Make Butter Parmesan Baked Scallops
Here’s my foolproof method for perfect results every time:
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Prep the scallops – Pat them dry with paper towels to remove any excess moisture. This helps the coating stick and keeps them from steaming.
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Butter and garlic dip – Toss the scallops in melted butter and garlic for that rich, savory base flavor.
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Coat with Parmesan and Panko – Roll each scallop in a mix of Parmesan and Panko breadcrumbs until well-coated.
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Bake – Arrange the scallops in a baking dish and bake until the tops are golden and the scallops are just cooked through.
By the time they’re out of the oven, your kitchen smells like a seaside restaurant.
Pro Tips for Perfect Scallops
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Dry is key – Moisture is the enemy of a good bake. Pat scallops very dry before starting.
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Don’t overcook – Scallops only need to reach about 125–130°F inside. They’ll finish cooking from residual heat.
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Freshly grated Parmesan makes a difference – Pre-shredded Parmesan doesn’t melt the same way, so grate it yourself if you can.
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Bake, don’t broil – Broiling might sound faster, but it tends to overcook scallops. Baking gives a tender center with a crisp top.
I learned the hard way once by broiling them too close to the heat — they were chewy within minutes. Baking is a much safer bet.
Serving Ideas
These scallops are versatile enough to go with almost anything. Here are some of my favorite ways to serve them:
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For a hearty dinner: Over linguine tossed with a light white wine sauce or creamy risotto.
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For something lighter: With a fresh salad, roasted asparagus, or simple sautéed greens.
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For a dinner party: Pair with scalloped potatoes and a crisp Chardonnay — it feels indulgent but is still easy.
Storing and Reheating
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Refrigerate leftovers: Store cooked scallops in an airtight container in the fridge for up to 2 days.
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Reheat gently: Use medium-low heat on the stovetop or in the oven until just warmed through. Avoid the microwave — it will turn them rubbery.
FAQs
Q: How do I know when the scallops are done?
Scallops turn opaque and slightly firm when cooked. An instant-read thermometer should read between 125–130°F in the center.
Q: Can I use bay scallops instead of sea scallops?
You can, but you’ll need to shorten the bake time significantly. Bay scallops are tiny and can overcook in seconds.
Q: Can I prep these ahead of time?
Yes! You can coat the scallops in the breadcrumb mixture a few hours ahead and refrigerate them. Just bake right before serving.
Q: What if I don’t have Panko?
You can use regular breadcrumbs, but the texture won’t be as crisp. Crushing up crackers like Ritz or saltines works in a pinch too.
Q: Can I freeze baked scallops?
I don’t recommend it. Freezing changes the texture and they won’t be as tender when reheated.
Butter Parmesan Baked Scallops
These buttery baked scallops are coated in a garlicky butter mixture, then rolled in crispy Panko and Parmesan for the perfect golden crust.
Ingredients
- 1 lb sea scallops
- 4 tablespoons butter, melted
- 3 garlic cloves, pressed or minced
- Pinch of salt
- ⅓ cup Panko breadcrumbs*
- 3 tablespoons grated Parmesan cheese
- ½ cup shredded Parmesan cheese, for topping
Instructions
- Preheat the oven to 425°F. Pat scallops dry with paper towels to ensure they bake up golden and not watery.
- In a small bowl, combine the melted butter, garlic, and a pinch of salt. In a separate shallow dish, mix the Panko with the grated Parmesan.
- Toss each scallop in the butter mixture, then roll it in the Panko-Parmesan coating until fully covered. Place them in a baking dish, leaving a little space between each scallop.
- Drizzle the remaining butter around (not on top of) the scallops, then sprinkle with shredded Parmesan. Bake for 10–14 minutes, depending on size, until scallops are opaque and the tops are golden brown.
- Serve hot with a squeeze of lemon and your favorite sides — think roasted vegetables, a fresh salad, or creamy risotto.
Notes
- Check Doneness: Perfectly cooked scallops should be opaque in the center and reach 125°–130°F.
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Warm gently on medium-low heat to prevent overcooking and rubbery texture.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 325Total Fat 17gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 88mgSodium 1192mgCarbohydrates 14gFiber 0gSugar 1gProtein 30g
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
These butter Parmesan baked scallops are one of those recipes that make you feel like a chef without breaking a sweat. They’re buttery, crunchy, and packed with flavor — the kind of dish that’s just as perfect for a casual weeknight as it is for a special occasion.
The first time I made these for friends, I barely had time to set the platter down before they were gone. That’s how you know a recipe’s a keeper. Try it once, and I bet you’ll find yourself making it again and again.
