Very Simple Baked Scallops

September 25, 2012
2 Ratings
  • Serves 4 as an entree and more as an appetizer.
Author Notes

Rich and buttery, scallops make for a perfect weeknight meal either on their own or over pasta. These can serve as a lovely appetizer also. These are treated very simply baked with panko, parmesan and butter. —inpatskitchen

What You'll Need
  • For the crumb topping
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, crushed in a garlic press
  • 1 1/2 cups panko bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Putting it all together
  • 1/4 cup finely grated parmesan cheese
  • 1/2 cup finely chopped flat leaf parsley
  • 1 1/2 pounds large sea scallops.( about 16)
  • The crumb topping
  1. For the crumb topping
  2. In a large saute pan, melt the butter and oil over medium heat. Add the garlic, crumbs, salt and pepper, and while stirring constantly cook until very lightly browned. Let the mixture cool.
  1. Putting it all together
  2. Sprinkle 1/2 cup of the crumb topping in the bottom of a baking dish large enough to hold the scallops in one layer.(I used a 10 inch round baking dish)
  3. Make sure your scallops are as dry as possible by blotting them with paper toweling. Place the scallops over the crumbs in one layer in the baking dish.
  4. To the remaining crumb topping, stir in the parmesan and parsley. Sprinkle this evenly over the scallops.
  5. Bake in a pre heated 400F oven for 15 to 20 minutes. To serve as an appetizer, plate 2 or 3 scallops per person over a couple of spears of roasted or blanched asparagus. As an entree, serve them on their own or over buttered pasta.(YUM)
Contest Entries

See what other Food52ers are saying.

  • Janet Sines Jones Sisson
    Janet Sines Jones Sisson
  • boulangere
  • JanetFL
  • inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

18 Reviews

elizab March 1, 2021
Super easy, and a nice balance of flavors. This recipe is a keeper, especially for quick weeknight meals. I served it with beet noodles that I just boiled and topped with butter.
inpatskitchen March 2, 2021
Thanks eliz! We just love scallops this way!
Lucinda December 9, 2018
This recipe has the perfect balance of ingredients and is simple; dont need to change a thing!
inpatskitchen December 9, 2018
Thanks so much Lucinda and Welcome to Food52...Happy Holidays!
Janet S. July 21, 2018
Made your Scallop recipetonight. The one I’ve always used wasa sauce covered one. Yours is so superior to my recipe .So easy too. My family was really impressed. Thank You!
inpatskitchen July 22, 2018
I'm so happy you and your family enjoyed! Thanks so much!!!
lyjpm October 3, 2014
Just tried this last evening - used Bay scallops- absolutely wonderful!
inpatskitchen October 3, 2014
Thanks! I'm so happy you enjoyed!
GiGi26 April 14, 2013
Terrific!! My "I can't cook" daughter did a wonderful job with your recipe. Thanks so much for guiding her!! She was so proud of herself and I had a wonderful Birthday Dinner. The girls love them too!
inpatskitchen April 14, 2013
I'm so happy that everyone liked them...so easy but so good!
MHM60 September 26, 2012
Had the scallops tonight and the best word to describe them would be WONDERFUL!! Tho maybe YUMMY might fit the bill. No, maybe Tasty would be better. O! And EASY to make..soooo easy!! Thanks once again.
inpatskitchen September 27, 2012
Sooo glad you enjoyed them! They're pretty popular around here too!
MHM60 September 26, 2012
When I spend the $ on scallops, I want to taste the scallops. This is a simple and perfect recipe. One I will use time and again! It's not jazzed up with hot peppers nor is it covered in sauce. I'll be having this for dinner tonight. Thanks!
inpatskitchen September 26, 2012
Thank you MHM60! Please let me know what you think if you do have them for dinner.
boulangere September 25, 2012
I was thinking scallops too, but ran out of time. I love your idea, and it's way simpler than mine. The panko crunch sounds wonderful surrounding scallops' tender sweetness.
inpatskitchen September 26, 2012
Yes you're right.....sweet scallops, crunchy panko. Thanks b!
JanetFL September 25, 2012
Love scallops and love the simplicity of your dish!
inpatskitchen September 26, 2012
Thanks so much Janet!