Baked Scallops

Name: Baked Scallops Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 pounds sea scallops (large (15 per pound)); 6 tablespoons butter (unsalted, melted); 2 tablespoons dry white wine; 1 tablespoon lemon juice (freshly squeezed); 3/4 cup Parmesan cheese (grated, divided ); 1 teaspoon Diamond Crystal kosher salt ((or 1/2 teaspoon of any other salt)); 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon dried parsley; 1/8 teaspoon cayenne pepper; 1/4 teaspoon sweet paprika; 2 tablespoons fresh parsley (chopped)

Ingredients

You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

Large sea scallops: Bay scallops won't work in this recipe. They are too small and will become overcooked.

Unsalted butter: I like European butter, but any butter will be great.

Dry white wine: The wine adds a nice layer of flavor, but it's OK to skip it.

Fresh lemon juice: It's best to use fresh-squeezed lemon juice.

Grated Parmesan cheese: Use finely grated cheese, not coarsely shredded.

To season: Kosher salt, black pepper, garlic powder, dried parsley, cayenne pepper, and paprika.

Chopped fresh parsley: I use it primarily for garnish, but it also adds flavor.

Baked Scallops Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Prepare a mixture of butter, wine, lemon juice, Parmesan, and spices. Spoon the mixture on the scallops.

Baked scallop topping ingredients in a bowl.

Cover and bake the scallops in a broiler-safe dish until cooked through, about 25 minutes, in a 350°F oven.

Remove the baking dish from the oven and sprinkle the scallops with more cheese and paprika. Place the baking dish under the broiler until the tops of the scallops are browned and crispy.

Scallops in a baking dish, sprinkled with parmesan and paprika.

Placing the scallops under the broiler to brown.

Sprinkle with chopped parsley and serve.

Expert Tips

Instead of 2 pounds of large scallops (15 per pound), you can use 3 pounds of jumbo scallops (12 per pound) and cook them in a 9 X 13-inch pan, as I do in the video below. The remaining ingredients can stay the same.

It's important to use large sea scallops in this recipe. Small ones, especially tiny bay scallops, will become overcooked.

Recipe FAQs

What is the difference between sea scallops and bay scallops?

Bay scallops are much smaller. They are sweeter and milder in flavor. Sea scallops have a more robust flavor and a relatively chewy texture.

Because of their size, bay scallops are most suitable for salads and pasta dishes, while sea scallops can be grilled, broiled, seared, or baked.

What is the best way to cook sea scallops?

You can sear scallops, broil, grill, or bake them. Baking is the easiest method; when baked in a buttery sauce, the scallops come out succulent and flavorful.

How long should I cook scallops?

It depends on the recipe. When sauteing them, you only need to sear them for about 3 minutes per side.

But in this recipe, we're taking a different approach and baking them covered, so we're cooking them for about 20 minutes.

How do you know when the scallops are done?

When cooked through, scallops become opaque. You can make a small slit in one of them to check.

But the best way to ensure they're done is to use an instant-read thermometer inserted through their side. According to America's Test Kitchen, it should read 115°F. According to the USDA, it should read 145°F.

Storing Leftovers

You can keep the leftovers in the fridge, in a sealed container, for up to 3 days. Reheat them gently, covered, in the microwave at 50% power. I don't recommend freezing the leftovers.