Name: Stuffed Scallops
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 12
Cuisine: American
Ingredients: 2 tablespoons vegetable oil; 1 cup panko breadcrumbs; 1 cup diced bacon; ½ teaspoon black pepper; 12 scallops in the half shell; 1 cup crab meat; 4 green onions, roots and tip trimmed, cut into 5 segments; 2 teaspoons Worcestershire sauce; ¼ teaspoon salt; ½ cup parmesan cheese, finely grated with a microplane zester

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.

Yield: 12