Nothing says cozy comfort food quite like creamy baked scallops, and we’ve gathered 20 deliciously unique recipes that put a creative spin on this classic dish. Whether you’re craving something quick for weeknight dinners or planning a special occasion meal, these inventive twists will inspire your inner chef. Get ready to discover new favorite ways to enjoy tender scallops in rich, creamy perfection!
Garlic Butter Baked Scallops
For those seeking effortless elegance in seafood preparation, garlic butter baked scallops deliver restaurant-quality results with minimal fuss. Few dishes balance luxurious texture and vibrant flavor so perfectly, making this recipe ideal for both weeknight dinners and special occasions. The combination of sweet, tender scallops with rich, aromatic garlic butter creates a symphony of flavors that will impress even the most discerning palates.
Ingredients
– 1 pound fresh sea scallops, patted completely dry (I always look for dry-packed scallops for superior searing)
– 4 tablespoons unsalted butter, softened (European-style butter adds wonderful richness)
– 4 large garlic cloves, minced (freshly minced garlic provides the best aromatic punch)
– 2 tablespoons fresh parsley, finely chopped (flat-leaf parsley offers superior flavor)
– 1 tablespoon fresh lemon juice (always use freshly squeezed for brightness)
– ¼ teaspoon kosher salt (I prefer Diamond Crystal for its delicate texture)
– ⅛ teaspoon freshly ground black pepper (freshly cracked makes all the difference)
– ¼ cup panko breadcrumbs (these create the perfect crispy topping)
– 1 tablespoon grated Parmesan cheese (a quality Parmigiano-Reggiano elevates the dish)
Instructions
1. Preheat your oven to 400°F and position the rack in the center of the oven for even heating.
2. Pat the scallops completely dry with paper towels, ensuring no moisture remains on the surface.
3. Arrange the dried scallops in a single layer in a baking dish, leaving space between each scallop.
4. In a small bowl, combine the softened butter, minced garlic, chopped parsley, lemon juice, salt, and pepper.
5. Spoon the garlic butter mixture evenly over each scallop, covering the tops completely.
6. In another small bowl, mix the panko breadcrumbs and grated Parmesan cheese until well combined.
7. Sprinkle the breadcrumb mixture evenly over the butter-coated scallops, creating a thin, uniform layer.
8. Place the baking dish in the preheated oven and bake for 12-15 minutes until the scallops are opaque and firm to the touch.
9. Switch your oven to broil and cook for 1-2 minutes until the breadcrumbs turn golden brown and crispy.
10. Remove the baking dish from the oven and let the scallops rest for 2 minutes before serving. Really, the magic of this dish lies in the contrast between the delicate, buttery scallops and their crisp, golden topping. Serve these beauties over creamy risotto or alongside roasted asparagus for a complete meal that feels both sophisticated and comforting.
Parmesan Crusted Baked Scallops
Perfectly plump scallops, kissed by the sea and crowned with a golden Parmesan crust, transform into an elegant yet surprisingly simple baked masterpiece that belies its restaurant-quality appearance. This dish marries the delicate sweetness of fresh scallops with the rich, savory crunch of Parmesan and panko, creating a textural symphony that will impress even the most discerning palates.
Ingredients
- 1 pound large sea scallops, patted very dry (this is crucial for that beautiful sear)
- 2 tablespoons extra virgin olive oil, my go-to for its fruity notes
- 1/2 cup panko breadcrumbs, for that signature light, airy crunch
- 1/2 cup freshly grated Parmesan cheese (I always grate my own—it melts so much better)
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced (freshly minced makes all the difference)
- 1 tablespoon fresh parsley, finely chopped
- 1/4 teaspoon smoked paprika, for a subtle, warm depth
- 1/4 teaspoon black pepper, freshly ground
Instructions
- Preheat your oven to 400°F and position a rack in the center.
- Pat the scallops completely dry with paper towels; this prevents steaming and ensures a proper crust forms.
- In a medium bowl, combine the panko, grated Parmesan, melted butter, minced garlic, parsley, smoked paprika, and black pepper until the mixture resembles wet sand.
- Brush a baking sheet with 1 tablespoon of the olive oil to prevent sticking.
- Arrange the dried scallops in a single layer on the prepared baking sheet, ensuring they do not touch.
- Drizzle the remaining 1 tablespoon of olive oil evenly over the top of each scallop.
- Press a heaping tablespoon of the Parmesan-panko mixture firmly onto the top of each scallop, creating an even, compact layer.
- Place the baking sheet in the preheated oven and bake for 12-14 minutes, or until the scallops are opaque and firm to the touch and the crust is a deep golden brown.
- Switch the oven to broil for the final 1-2 minutes to achieve a perfectly crisp, bubbly top, watching carefully to prevent burning.
- Remove the baking sheet from the oven and let the scallops rest for 2 minutes on the sheet before serving.
Exquisitely tender and juicy within, each scallop is enveloped by a shatteringly crisp, savory crust that offers a delightful contrast. The inherent sweetness of the seafood shines through, beautifully balanced by the nutty, salty Parmesan and the gentle warmth of smoked paprika. For a stunning presentation, serve these golden gems over a bed of lemon-herb risotto or alongside roasted asparagus to soak up every last bit of flavor.
Creamy Lemon Dill Baked Scallops
Radiant and sophisticated, these creamy lemon dill baked scallops transform simple seafood into an elegant centerpiece worthy of any dinner party. The delicate brininess of fresh scallops marries beautifully with bright citrus notes and herbaceous dill, all enveloped in a luxurious creamy sauce that bakes to golden perfection. This dish delivers restaurant-quality refinement with surprisingly straightforward preparation, making it ideal for both weeknight indulgence and special occasions.
Ingredients
– 1 pound fresh sea scallops, patted completely dry (this ensures perfect searing)
– 2 tablespoons unsalted butter, divided (I always use European-style for richer flavor)
– 2 cloves garlic, minced (freshly minced releases the most aromatic oils)
– 1/2 cup heavy cream (the higher fat content creates the silkiest sauce)
– 2 tablespoons fresh lemon juice (about half a large lemon)
– 1 tablespoon fresh dill, chopped (plus extra for garnish)
– 1/4 teaspoon kosher salt
– 1/8 teaspoon black pepper, freshly ground
– 1/4 cup panko breadcrumbs (they stay wonderfully crisp)
– 1 tablespoon grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F and lightly grease a small baking dish.
2. Pat the scallops thoroughly dry with paper towels—this crucial step prevents steaming and ensures a beautiful sear.
3. Heat 1 tablespoon butter in a skillet over medium-high heat until foaming subsides.
4. Arrange scallops in the skillet without crowding, searing for exactly 90 seconds per side until golden brown.
5. Transfer seared scallops to the prepared baking dish, arranging them in a single layer.
6. Reduce skillet heat to medium and melt remaining 1 tablespoon butter.
7. Add minced garlic and sauté for 45 seconds until fragrant but not browned.
8. Pour in heavy cream and lemon juice, stirring constantly with a whisk.
9. Simmer the sauce for 2 minutes until it thickens slightly and coats the back of a spoon.
10. Stir in chopped dill, salt, and pepper, then remove from heat.
11. Pour the creamy sauce evenly over the scallops in the baking dish.
12. Combine panko breadcrumbs and Parmesan in a small bowl, then sprinkle evenly over the sauced scallops.
13. Bake uncovered for 12-15 minutes until the topping is golden and sauce is bubbly.
14. Let rest for 3 minutes before serving—this allows the sauce to thicken perfectly.
An irresistible crisp panko topping gives way to tender scallops swimming in a velvety, herb-infused sauce where the bright lemon cuts through the richness beautifully. Serve these directly from the baking dish alongside crusty bread for soaking up every drop of the luxurious sauce, or plate them over lemon-infused orzo for a complete meal that feels both comforting and refined.
Baked Scallops with White Wine Sauce
Nestled between the crisp autumn air and the warmth of the kitchen, these baked scallops offer a sophisticated yet approachable elegance. Their delicate sweetness, enhanced by a buttery white wine reduction, creates a dish perfect for intimate dinners or celebratory gatherings. Each bite promises a harmonious blend of tender seafood and aromatic sauce that will transport your senses straight to the coast.
Ingredients
- 1 pound fresh sea scallops, patted completely dry with paper towels—this ensures a beautiful sear instead of steaming
- 2 tablespoons unsalted butter, my preference for its rich, clean flavor that doesn’t overpower the scallops
- 3 garlic cloves, minced finely—I find fresh garlic makes all the difference here
- 1/2 cup dry white wine like Sauvignon Blanc, which adds a bright acidity that cuts through the richness
- 1/4 cup heavy cream, creating that luxurious, velvety sauce texture we all love
- 1 tablespoon fresh lemon juice, squeezed right before using for maximum brightness
- 2 tablespoons chopped fresh parsley, reserved until the very end to maintain its vibrant color and fresh flavor
- 1/4 teaspoon sea salt, I prefer the clean taste of sea salt over iodized for seafood dishes
- 1/8 teaspoon freshly ground black pepper, freshly cracked makes such a noticeable difference
Instructions
- Preheat your oven to 400°F and position the rack in the center for even heating.
- Pat the scallops completely dry with paper towels, then season both sides evenly with sea salt and black pepper.
- Heat an oven-safe skillet over medium-high heat for 2 minutes until properly heated.
- Add unsalted butter to the hot skillet and swirl until melted and slightly foamy, about 30 seconds.
- Place scallops in the skillet, making sure they don’t touch each other, and sear for 90 seconds without moving them.
- Carefully flip each scallop using tongs and sear the other side for exactly 60 seconds.
- Transfer the skillet to the preheated oven and bake for 6-8 minutes until the scallops are opaque and firm to gentle pressure.
- Remove the skillet from the oven using oven mitts and transfer scallops to a clean plate.
- Return the skillet to medium heat and add minced garlic, sautéing for 45 seconds until fragrant but not browned.
- Pour in dry white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
- Simmer the wine mixture for 3-4 minutes until reduced by half, watching for the bubbles to become smaller and more concentrated.
- Stir in heavy cream and continue simmering for 2 minutes until the sauce thickens enough to coat the back of a spoon.
- Remove the skillet from heat and whisk in fresh lemon juice until fully incorporated.
- Return the scallops to the skillet, spooning the sauce over them to coat evenly.
- Sprinkle with chopped fresh parsley just before serving to maintain its vibrant color and fresh flavor.
Melt-in-your-mouth tender scallops contrast beautifully with the velvety, aromatic sauce that clings to each bite. The subtle brininess of the seafood pairs exquisitely with the bright acidity of the wine reduction, creating layers of flavor that unfold gradually. For an elegant presentation, serve these scallops over creamy polenta or alongside roasted asparagus to complete your coastal-inspired meal.
Spicy Sriracha Baked Scallops
Zestfully transforming the humble scallop into a culinary revelation, this Spicy Sriracha Baked Scallops recipe elevates seafood to new heights of sophistication. The marriage of sweet, briny scallops with the fiery kick of Sriracha creates a symphony of flavors that dances elegantly on the palate. Perfect for both intimate dinners and impressive entertaining, this dish promises to become an instant classic in your repertoire.
Ingredients
– 1 pound large sea scallops, patted completely dry (I always look for the “dry-packed” variety for superior searing)
– 2 tablespoons high-quality extra virgin olive oil (my favorite California olive oil adds beautiful fruitiness)
– 3 tablespoons Sriracha sauce (I prefer the classic Huy Fong brand for its perfect heat balance)
– 1 tablespoon fresh lime juice (freshly squeezed makes all the difference here)
– 2 cloves garlic, minced (I always use fresh rather than jarred for maximum aroma)
– 1 teaspoon honey (local wildflower honey adds lovely floral notes)
– 1/4 teaspoon sea salt (Maldon flaky salt is my go-to for finishing)
– 2 tablespoons chopped fresh cilantro (stems removed for the most delicate texture)
Instructions
1. Preheat your oven to 425°F and position a rack in the upper third of the oven.
2. Pat the scallops completely dry with paper towels, removing any moisture from both sides.
3. Whisk together the olive oil, Sriracha sauce, lime juice, minced garlic, honey, and sea salt in a medium bowl until fully emulsified.
4. Arrange the dried scallops in a single layer in a baking dish, ensuring they don’t touch each other.
5. Spoon the Sriracha marinade evenly over each scallop, coating all surfaces thoroughly.
6. Place the baking dish in the preheated oven and bake for 12-14 minutes, until the scallops are opaque and firm to the touch.
7. Switch your oven to broil and cook for an additional 2-3 minutes until the edges develop a caramelized crust.
8. Remove the baking dish from the oven and immediately transfer scallops to a serving platter using a slotted spoon.
9. Drizzle the remaining pan sauce over the arranged scallops.
10. Sprinkle the chopped fresh cilantro evenly across the finished dish.
Gloriously tender with a delicate caramelized exterior, these scallops offer a perfect textural contrast between their silky centers and crisp edges. The vibrant sauce clings beautifully to each morsel, creating layers of sweet heat that unfold with every bite. Serve them over creamy polenta or alongside crisp roasted asparagus for a complete meal that celebrates both elegance and bold flavor.
Baked Scallops with Herb Breadcrumbs
Keenly aware of autumn’s crisp arrival, this elegant seafood dish transforms simple scallops into a celebration of texture and flavor. The delicate sweetness of fresh scallops meets the satisfying crunch of golden herb breadcrumbs in a dish that feels both sophisticated and comforting. Perfect for intimate dinners or holiday gatherings, it brings restaurant-quality elegance to your home kitchen with surprisingly simple techniques.
Ingredients
– 1 pound fresh sea scallops, patted completely dry (I always look for dry-packed scallops—they sear beautifully)
– 1 cup panko breadcrumbs (their light, airy texture creates the perfect crisp topping)
– 3 tablespoons unsalted butter, melted (European-style butter adds wonderful richness)
– 2 tablespoons extra virgin olive oil (my go-to for both cooking and finishing)
– 2 cloves garlic, minced (freshly minced releases the most aromatic flavor)
– 2 tablespoons fresh parsley, finely chopped (flat-leaf parsley holds its bright color best)
– 1 tablespoon fresh thyme leaves (strip them gently from the stems)
– ½ lemon, juiced (always roll it firmly on the counter first to maximize juice)
– ¼ teaspoon sea salt (I prefer flaky Maldon salt for finishing)
– ¼ teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and position a rack in the center for even heating.
2. Pat the scallops completely dry with paper towels—this crucial step ensures proper browning.
3. In a medium bowl, combine panko breadcrumbs, melted butter, minced garlic, parsley, thyme, salt, and pepper.
4. Heat olive oil in an oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
5. Arrange scallops in the hot skillet, leaving space between each for proper searing.
6. Sear scallops for 90 seconds without moving them to develop a golden-brown crust.
7. Flip each scallop carefully using tongs and immediately remove the skillet from heat.
8. Squeeze fresh lemon juice evenly over all the scallops in the skillet.
9. Spoon the herb breadcrumb mixture generously over each scallop, pressing lightly to adhere.
10. Transfer the skillet to the preheated oven and bake for 8-10 minutes until breadcrumbs are golden and scallops are just opaque.
11. Remove from oven and let rest for 2 minutes before serving—this allows juices to redistribute.
Unbelievably tender scallops contrast with the crisp, garlicky breadcrumb topping in every bite. The delicate briny sweetness of the seafood shines through the herbaceous crust, while a hint of lemon brightens the rich butter notes. Consider serving these over creamy polenta or alongside roasted asparagus for a complete meal that feels both luxurious and wonderfully approachable.
Coconut Curry Baked Scallops
Gracefully bridging the gap between coastal comfort and exotic flair, these Coconut Curry Baked Scallops transform simple seafood into an unforgettable centerpiece. The aromatic blend of tropical coconut and warm curry spices creates a luxurious sauce that clings beautifully to each tender scallop. This elegant yet approachable dish delivers restaurant-quality sophistication with the ease of home cooking.
Ingredients
– 1 lb fresh sea scallops, patted completely dry (I always look for the “dry-packed” variety for better searing)
– 2 tbsp coconut oil, divided (this adds wonderful tropical flavor compared to butter)
– 3 garlic cloves, minced (freshly minced makes all the difference here)
– 1 tbsp freshly grated ginger (I keep mine frozen for easy grating)
– 1 tbsp red curry paste (my favorite brand has just the right heat level)
– 1 cup full-fat coconut milk (shaken well before measuring)
– 1 tbsp fresh lime juice (squeezed right before using for maximum brightness)
– 1/4 cup panko breadcrumbs (they stay wonderfully crisp)
– 2 tbsp chopped fresh cilantro (reserve some pretty leaves for garnish)
– 1/4 tsp sea salt
Instructions
1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the scallops completely dry with paper towels, removing any tough side muscles if present.
3. Heat 1 tablespoon coconut oil in an oven-safe skillet over medium-high heat until shimmering.
4. Season scallops evenly with sea salt and place them in the hot skillet, making sure they don’t touch.
5. Sear scallops for 90 seconds per side until golden brown crust forms, then transfer to a plate.
6. Reduce heat to medium and add remaining coconut oil to the same skillet.
7. Sauté garlic and ginger for 45 seconds until fragrant but not browned.
8. Whisk in red curry paste and cook for 30 seconds to bloom the spices.
9. Pour in coconut milk, scraping up any browned bits from the skillet bottom.
10. Simmer the sauce for 3 minutes until slightly thickened, stirring occasionally.
11. Remove skillet from heat and stir in fresh lime juice.
12. Return seared scallops to the skillet, nestling them into the sauce.
13. Combine panko breadcrumbs with remaining coconut oil and sprinkle over scallops.
14. Bake for 8-10 minutes until scallops are opaque and breadcrumbs are golden.
15. Remove from oven and immediately sprinkle with chopped cilantro.
What emerges from the oven is a harmonious balance of textures and flavors that will transport your senses. The scallops remain remarkably tender and sweet against the creamy, aromatic curry sauce, while the panko topping provides the perfect crisp contrast. Serve this stunning dish over jasmine rice to soak up every drop of the luxurious coconut curry, or alongside roasted vegetables for a lighter presentation that still feels decadent.
Baked Scallops with Crispy Prosciutto
There’s something undeniably luxurious about transforming simple seafood into an elegant centerpiece, and these baked scallops crowned with crispy prosciutto deliver precisely that. The combination of sweet, tender scallops with salty, crackling prosciutto creates a symphony of textures and flavors that feels both sophisticated and deeply satisfying. This dish proves that impressive entertaining doesn’t require complicated techniques—just quality ingredients and careful timing.
Ingredients
- 1 pound fresh sea scallops (I always look for dry-packed scallops—they sear beautifully without excess moisture)
- 4 thin slices prosciutto (the good stuff from the deli counter makes all the difference)
- 3 tablespoons unsalted butter (European-style butter adds wonderful richness)
- 2 cloves garlic, minced (freshly minced garlic provides the best flavor here)
- ¼ cup panko breadcrumbs (I love the extra crunch panko provides over regular breadcrumbs)
- 2 tablespoons fresh parsley, chopped (fresh really is essential for that bright, herbal note)
- 1 lemon (zest and juice—Meyer lemons are my favorite when in season)
- ½ teaspoon smoked paprika (this adds a subtle smokiness that complements the prosciutto perfectly)
- Salt and freshly ground black pepper (I’m generous with the pepper—it really enhances the scallops)
- 1 tablespoon extra virgin olive oil (my go-to for both cooking and finishing)
Instructions
- Preheat your oven to 400°F and position a rack in the center of the oven for even heating.
- Pat the scallops completely dry with paper towels—this crucial step ensures they’ll develop a beautiful sear rather than steaming.
- Arrange the prosciutto slices in a single layer on a baking sheet lined with parchment paper.
- Bake the prosciutto for 8-10 minutes until crisp and lightly browned, watching carefully during the last few minutes as it can burn quickly.
- Remove the prosciutto from the oven and transfer to a paper towel-lined plate to cool completely.
- Crumble the cooled prosciutto into small pieces using your hands, reserving about 2 tablespoons for garnish.
- Heat a large oven-safe skillet over medium-high heat and add the olive oil until it shimmers.
- Season the scallops generously with salt and pepper on both sides.
- Sear the scallops for 90 seconds per side until they develop a golden-brown crust, being careful not to overcrowd the pan.
- Transfer the skillet to the preheated oven and bake the scallops for 5-7 minutes until they’re just opaque throughout.
- While the scallops bake, melt the butter in a small saucepan over medium heat.
- Add the minced garlic to the butter and cook for 1 minute until fragrant but not browned.
- Stir in the panko breadcrumbs and cook for 2-3 minutes until golden and toasted.
- Remove from heat and mix in the chopped parsley, lemon zest, smoked paprika, and crumbled prosciutto.
- Remove the scallops from the oven and sprinkle the breadcrumb mixture evenly over the top.
- Squeeze fresh lemon juice over the scallops just before serving.
Here, the contrast between the delicate, buttery scallops and the crunchy, salty topping creates an unforgettable eating experience. The prosciutto adds both texture and depth, while the lemon brightens each bite beautifully. Consider serving these scallops over creamy polenta or alongside roasted asparagus for a complete meal that feels restaurant-worthy yet achievable in your own kitchen.
Bacon Wrapped Baked Scallops
Masterfully combining the ocean’s delicate treasures with smoky, savory indulgence, these bacon-wrapped baked scallops transform simple ingredients into an elegant appetizer worthy of any special occasion. The contrast between the sweet, tender scallops and the crisp, salty bacon creates a symphony of textures and flavors that will impress even the most discerning palates. This recipe delivers restaurant-quality results with surprisingly straightforward preparation, making it perfect for both intimate dinners and festive gatherings.
Ingredients
– 12 large sea scallops (I always look for dry-packed scallops—they sear better and aren’t waterlogged)
– 6 slices thick-cut bacon, each slice cut in half crosswise (applewood-smoked bacon adds wonderful depth)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1 tablespoon fresh lemon juice (freshly squeezed makes all the difference)
– 1 teaspoon smoked paprika (this gives that beautiful color and smoky flavor)
– ½ teaspoon garlic powder
– ¼ teaspoon freshly ground black pepper (I prefer coarse grind for better texture)
– 2 tablespoons chopped fresh parsley for garnish
– Lemon wedges for serving
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the scallops completely dry with paper towels—this ensures they’ll brown properly rather than steam.
3. Wrap each scallop with a half-slice of bacon, securing it with a toothpick through the side.
4. Arrange the wrapped scallops evenly spaced on the prepared baking sheet.
5. Drizzle the olive oil evenly over all the scallops.
6. Sprinkle the smoked paprika, garlic powder, and black pepper evenly over the scallops.
7. Squeeze the fresh lemon juice over everything.
8. Bake for 15-18 minutes until the bacon is crispy and the scallops are opaque.
9. Switch your oven to broil and cook for 1-2 minutes more to crisp the bacon further—watch carefully to prevent burning.
10. Remove from oven and let rest for 2 minutes before serving.
11. Garnish with chopped fresh parsley and serve immediately with lemon wedges.
The tender, buttery scallops contrast beautifully with the crisp, salty bacon, while the smoked paprika adds subtle warmth and color. Serve these elegant bites atop a bed of arugula for a light starter, or pair them with creamy polenta for a more substantial dish that highlights their luxurious texture.
Baked Scallops with Miso Glaze
Luminous beneath their caramelized crust, these baked scallops with miso glaze transform simple sea treasures into an elegant centerpiece worthy of any special occasion. The sweet, briny scallops pair exquisitely with the umami-rich miso, creating a harmony of flavors that feels both sophisticated and deeply satisfying. This dish proves that with just a few quality ingredients and careful technique, restaurant-worthy seafood can grace your table in under thirty minutes.
Ingredients
- 1 pound fresh sea scallops (look for dry-packed ones—they sear better)
- 2 tablespoons white miso paste (I find the milder white variety balances perfectly without overpowering)
- 1 tablespoon mirin (this sweet rice wine adds subtle complexity)
- 1 tablespoon soy sauce (use reduced-sodium to control saltiness)
- 1 teaspoon freshly grated ginger (fresh makes all the difference here)
- 1 tablespoon unsalted butter, melted (I always use unsalted to manage seasoning)
- 1 tablespoon sesame oil (toasted sesame oil provides wonderful nutty notes)
- 2 tablespoons panko breadcrumbs (these create the perfect crispy topping)
- 1 tablespoon chopped fresh chives (for that final bright garnish)
Instructions
- Preheat your oven to 425°F and position a rack in the upper third of the oven for optimal browning.
- Pat the scallops completely dry with paper towels—this crucial step ensures they develop a beautiful sear rather than steaming.
- Arrange scallops in a single layer in a lightly greased baking dish, making sure they don’t touch each other.
- Whisk together white miso paste, mirin, soy sauce, grated ginger, melted butter, and sesame oil in a small bowl until perfectly smooth.
- Brush each scallop generously with the miso glaze, coating all surfaces evenly.
- Sprinkle panko breadcrumbs over the top of each glazed scallop, pressing gently to adhere.
- Bake for 12-14 minutes until the panko is golden brown and the scallops are just opaque throughout—check at 12 minutes to prevent overcooking.
- Switch your oven to broil and cook for 1-2 additional minutes until the topping is deeply caramelized and crisp.
- Remove from oven and immediately garnish with fresh chives.
Succulent and tender, these scallops emerge with a crackling golden crust that gives way to their sweet, oceanic interior. The miso glaze creates a savory-sweet balance that lingers beautifully on the palate. For a stunning presentation, serve them over creamy polenta or alongside crisp asparagus spears to soak up every last drop of the glorious pan juices.
Baked Scallops in Creamy Mushroom Sauce
Wrapped in a delicate balance of oceanic sweetness and earthy richness, baked scallops in creamy mushroom sauce offer an elegant yet approachable centerpiece for any sophisticated dinner gathering. This dish transforms simple sea scallops into a luxurious experience, where the tender mollusks nestle in a velvety mushroom sauce that whispers of forest floors and cream-kissed indulgence. Perfect for impressing guests or elevating a weeknight meal, it brings restaurant-quality refinement to your home kitchen with surprisingly straightforward techniques.
Ingredients
– 1 pound fresh sea scallops, patted completely dry (I always look for dry-packed scallops for better searing)
– 8 ounces cremini mushrooms, sliced (baby bellas provide wonderful earthy depth)
– 3 tablespoons unsalted butter, divided (European-style butter adds extra richness)
– 2 cloves garlic, minced (freshly minced releases the most aromatic oils)
– 1/2 cup heavy cream (I prefer organic for its cleaner flavor profile)
– 1/4 cup dry white wine (a nice Sauvignon Blanc works beautifully here)
– 1 tablespoon fresh thyme leaves (fresh makes all the difference over dried)
– 1/4 cup grated Parmesan cheese (I like using a microplane for finer grating)
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon sea salt
– 2 tablespoons chopped fresh parsley for garnish
Instructions
1. Preheat your oven to 375°F and lightly grease a medium baking dish.
2. Pat the scallops completely dry with paper towels, removing any moisture for proper searing.
3. Heat 2 tablespoons of butter in a large skillet over medium-high heat until foaming subsides.
4. Arrange scallops in the hot skillet without crowding, searing for 90 seconds per side until golden brown crust forms.
5. Transfer seared scallops to the prepared baking dish in a single layer.
6. Reduce skillet heat to medium and melt remaining 1 tablespoon of butter.
7. Add sliced mushrooms to the skillet and cook for 5-7 minutes until they release their liquid and turn golden brown.
8. Stir in minced garlic and cook for 45 seconds until fragrant but not browned.
9. Pour in white wine, scraping up any browned bits from the pan bottom, and simmer for 2 minutes until reduced by half.
10. Add heavy cream, fresh thyme, salt, and pepper, then bring to a gentle simmer for 3 minutes until slightly thickened.
11. Stir in grated Parmesan cheese until fully incorporated into the sauce.
12. Pour the creamy mushroom sauce evenly over the arranged scallops in the baking dish.
13. Bake uncovered for 12-15 minutes until scallops are opaque and sauce is bubbly around the edges.
14. Remove from oven and let rest for 3 minutes before garnishing with fresh parsley.
Unbelievably tender scallops contrast beautifully with the earthy, velvety mushroom sauce that clings to each bite. The subtle brininess of the seafood marries perfectly with the cream’s richness and the mushrooms’ deep umami notes. Serve this elegant dish over creamy polenta or alongside crusty artisan bread to soak up every last drop of the luxurious sauce.
Baked Scallops with Panko and Parmesan
Lusciously tender and briny-sweet, these baked scallops emerge from the oven with a golden, crisp topping that shatters delicately at the touch of a fork. The marriage of nutty Parmesan and airy panko creates a textural symphony against the plump, oceanic gems beneath. It’s a dish that feels both celebratory and effortlessly elegant, perfect for a quiet dinner or impressing guests.
Ingredients
- 1 pound large sea scallops, patted thoroughly dry—this is key for that beautiful sear
- 1/2 cup panko breadcrumbs, which I love for their incredible crunch and lightness
- 1/4 cup freshly grated Parmesan cheese, please don’t use the pre-shredded kind here
- 3 tablespoons unsalted butter, melted and slightly cooled
- 2 tablespoons extra virgin olive oil, my go-to for its fruity notes
- 2 cloves garlic, minced finely—fresh is non-negotiable for the best flavor
- 1 tablespoon fresh lemon juice, squeezed right before using
- 1/4 teaspoon smoked paprika, for a subtle warmth and gorgeous color
- 1/4 teaspoon kosher salt, I prefer Diamond Crystal for its delicate flakes
- 1/8 teaspoon freshly ground black pepper, cracked generously
- 2 tablespoons chopped fresh parsley, reserved for a bright finish
Instructions
- Preheat your oven to 425°F and position a rack in the center for even heating.
- Pat the scallops completely dry with paper towels to ensure a proper sear.
- Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
- Arrange the scallops in the hot skillet, making sure they are not touching.
- Sear the scallops for 90 seconds without moving them to develop a golden-brown crust.
- Carefully flip each scallop using tongs and immediately remove the skillet from heat.
- In a small bowl, combine the panko, Parmesan, melted butter, garlic, lemon juice, smoked paprika, salt, and pepper.
- Spoon the panko mixture evenly over the top of each scallop, pressing gently to adhere.
- Transfer the skillet to the preheated oven and bake for 10 minutes exactly.
- Switch the oven to broil and cook for 1-2 minutes until the topping is deeply golden.
- Remove the skillet from the oven and let rest for 3 minutes to allow the scallops to finish cooking gently.
- Sprinkle with fresh parsley just before serving.
Marvel at the contrast between the crackling, savory crust and the tender, almost custardy interior of the scallops. Their natural sweetness is heightened by the nutty Parmesan and subtle smokiness from the paprika. For a stunning presentation, serve them straight from the skillet with a drizzle of browned butter and lemon wedges for squeezing over at the table.
Baked Scallops with Garlic and White Wine
Meticulously arranged in their pearlescent shells, these baked scallops emerge from the oven transformed—glistening with garlic-infused white wine butter, their edges caramelized to perfection while remaining impossibly tender within. This elegant preparation celebrates the scallop’s natural sweetness while allowing the aromatic notes of garlic and herb to shine through. It’s the kind of effortless yet impressive dish that turns an ordinary evening into a special occasion.
Ingredients
– 1 pound large sea scallops, patted thoroughly dry (I always look for “dry-packed” scallops—they sear better without excess moisture)
– 3 tablespoons unsalted butter, softened (room temperature butter blends more evenly with the other ingredients)
– 4 cloves garlic, minced (freshly minced garlic provides the most vibrant flavor)
– 1/4 cup dry white wine like Sauvignon Blanc (a crisp, acidic wine balances the richness beautifully)
– 2 tablespoons fresh parsley, finely chopped (I prefer flat-leaf parsley for its more robust flavor)
– 1/4 cup panko breadcrumbs (they create a wonderfully crisp topping without becoming heavy)
– 1 tablespoon olive oil (extra virgin olive oil adds fruity notes that complement the seafood)
– 1/2 teaspoon sea salt
– 1/4 teaspoon freshly ground black pepper
– 1 lemon, cut into wedges for serving
Instructions
1. Preheat your oven to 400°F and arrange six clean scallop shells or a small baking dish on a rimmed baking sheet.
2. Pat the scallops completely dry with paper towels, removing any tough side muscles if present.
3. In a small bowl, combine the softened butter, minced garlic, and chopped parsley until well blended.
4. Divide the garlic-herb butter mixture evenly among the scallop shells, using about half a tablespoon per shell.
5. Arrange the dried scallops in a single layer over the butter in each shell, being careful not to overcrowd them.
6. Drizzle the white wine evenly over all the scallops, allowing it to pool around the seafood.
7. In another small bowl, toss the panko breadcrumbs with olive oil until the crumbs are lightly coated.
8. Sprinkle the oiled breadcrumbs evenly over the scallops, creating a thin, even layer.
9. Season the assembled scallops with sea salt and freshly ground black pepper.
10. Bake at 400°F for 12-14 minutes, until the scallops are opaque and the breadcrumbs are golden brown.
11. Switch your oven to broil and cook for an additional 1-2 minutes to crisp the topping, watching carefully to prevent burning.
12. Remove from the oven and let rest for 2 minutes before serving.
Succulent and aromatic, these scallops offer a delightful contrast between the crisp, buttery topping and the tender, sweet flesh beneath. The garlic-infused wine sauce that forms in the shells makes a perfect dipping sauce for crusty bread. Consider serving them alongside roasted asparagus or over a bed of lemon-herb orzo to soak up every last drop of the delicious pan juices.
Baked Scallops with Lemon Butter Sauce
Succulent sea scallops, when baked to perfection, transform into a dish of remarkable elegance and simplicity. Their delicate sweetness pairs exquisitely with the bright acidity of lemon and the rich silkiness of butter, creating a harmony that feels both luxurious and comforting. This preparation elevates the humble scallop into a centerpiece worthy of any special occasion or weeknight indulgence.
Ingredients
– 1 pound fresh sea scallops (I always look for dry-packed scallops—they sear beautifully without excess moisture)
– 3 tablespoons unsalted butter, divided (European-style butter adds wonderful richness)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1 lemon, juiced and zested (Meyer lemons are lovely if you can find them)
– 2 tablespoons fresh parsley, finely chopped (flat-leaf parsley holds its texture better)
– 1/4 teaspoon sea salt (I prefer flaky Maldon salt for finishing)
– 1/8 teaspoon freshly ground black pepper
– 1/4 cup dry white wine (a crisp Sauvignon Blanc works perfectly)
Instructions
1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the scallops completely dry with paper towels—this crucial step ensures they develop a beautiful golden crust rather than steaming.
3. Heat 1 tablespoon butter and all olive oil in an oven-safe skillet over medium-high heat until the butter melts and begins to foam.
4. Arrange scallops in the hot skillet, making sure they don’t touch, and sear for 90 seconds until a golden-brown crust forms on the bottom.
5. Flip each scallop carefully using tongs and immediately transfer the skillet to the preheated oven.
6. Bake for 6-8 minutes until the scallops are just opaque throughout but still tender—overcooking makes them rubbery.
7. Remove the skillet from the oven using an oven mitt and transfer scallops to a warm plate.
8. Return the skillet to medium heat and add minced garlic, cooking for 30 seconds until fragrant but not browned.
9. Pour in white wine to deglaze the pan, scraping up all the browned bits with a wooden spoon—these flavor-packed fond bits are culinary gold.
10. Simmer the wine for 2 minutes until reduced by half.
11. Whisk in remaining 2 tablespoons butter, lemon juice, and zest until the butter melts into a silky sauce.
12. Stir in chopped parsley, salt, and pepper, then return scallops to the skillet to coat in the sauce. Generously spoon this lemon butter sauce over the scallops. Golden-crusted scallops nestled in their citrus-kissed sauce offer a delightful contrast of textures—the firm yet yielding flesh against the velvety sauce. Serve them immediately over creamy polenta or alongside roasted asparagus to soak up every drop of the vibrant butter sauce.
Baked Scallops with Spinach and Cheese
Nothing elevates a simple seafood dinner quite like these elegant baked scallops, where sweet, tender mollusks nestle in a bed of garlicky spinach beneath a golden, bubbling cheese crust. This dish transforms humble ingredients into restaurant-worthy fare with minimal effort, making it perfect for both weeknight indulgence and impressing weekend guests. The harmonious blend of oceanic sweetness, earthy greens, and rich, savory cheese creates a symphony of flavors that feels both comforting and sophisticated.
Ingredients
- 1 pound fresh sea scallops, patted dry (I always look for dry-packed scallops—they sear better and aren’t treated with preservatives)
- 5 ounces fresh baby spinach (a generous handful that wilts down to just the right amount)
- 1 cup shredded Gruyère cheese (its nutty flavor is sublime here, though a sharp white cheddar works in a pinch)
- 1/4 cup grated Parmesan cheese (I prefer the real deal, freshly grated from a block for superior melting)
- 2 tablespoons unsalted butter (European-style butter adds a lovely richness if you have it)
- 2 cloves garlic, minced (freshly minced makes all the difference over the jarred kind)
- 1/2 cup heavy cream (this creates the most luxurious, velvety sauce)
- 1 tablespoon fresh lemon juice (a quick squeeze brightens the entire dish)
- 1/4 teaspoon smoked paprika (just a hint for a subtle smoky depth)
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon salt (I use fine sea salt for even distribution)
Instructions
- Preheat your oven to 375°F and lightly grease a medium baking dish with butter or cooking spray.
- Melt the 2 tablespoons of unsalted butter in a large skillet over medium heat.
- Add the 2 minced garlic cloves and sauté for exactly 1 minute until fragrant but not browned.
- Add the 5 ounces of baby spinach and cook for 2-3 minutes, stirring constantly, until completely wilted.
- Spread the wilted spinach and garlic mixture evenly across the bottom of the prepared baking dish.
- Arrange the 1 pound of patted-dry scallops in a single layer over the spinach bed.
- Pour the 1/2 cup of heavy cream evenly over the scallops and spinach.
- Sprinkle the 1 tablespoon of fresh lemon juice over the scallops.
- Season everything with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika.
- Combine the 1 cup of shredded Gruyère and 1/4 cup of grated Parmesan in a small bowl.
- Sprinkle the cheese mixture evenly over the scallops, covering them completely.
- Bake in the preheated oven for 15-18 minutes, until the scallops are opaque and the cheese is golden and bubbly.
- Switch your oven to broil and cook for an additional 1-2 minutes to crisp the top, watching carefully to prevent burning.
- Remove from oven and let rest for 3 minutes before serving.
Heavenly textures await in every bite—the scallops remain remarkably tender and moist, while the spinach provides a velvety foundation beneath that crackling cheese crust. The cream sauce subtly infuses each component with garlicky richness, balanced by the bright note of lemon. For a stunning presentation, serve individual portions in shallow bowls with crusty bread to soak up every last drop of the glorious sauce, or pair with lemon-herb orzo to complement the Mediterranean flavors.
Baked Scallops with Truffle Oil
Vividly elegant yet surprisingly approachable, baked scallops with truffle oil transform simple sea treasures into a luxurious dining experience. The delicate brininess of fresh scallops marries beautifully with the earthy sophistication of truffle oil, creating a dish that feels both restaurant-worthy and comfortably familiar. This recipe celebrates how minimal ingredients, when treated with care, can yield extraordinary results.
Ingredients
– 1 pound fresh sea scallops, patted completely dry (this is crucial for that perfect sear)
– 2 tablespoons unsalted butter, melted (I always use European-style for its richer flavor)
– 2 tablespoons extra virgin olive oil, my go-to for its fruity notes
– 1 tablespoon fresh lemon juice, squeezed just before using
– 1 teaspoon white truffle oil, the good quality stuff makes all the difference
– 2 cloves garlic, minced (I prefer fresh over jarred for brighter flavor)
– ¼ cup panko breadcrumbs, for that delightful crunch
– 2 tablespoons grated Parmesan cheese, freshly grated melts better
– 1 tablespoon chopped fresh parsley, flat-leaf holds its color beautifully
– ¼ teaspoon sea salt, I use fine grain for even distribution
– ⅛ teaspoon freshly ground black pepper, freshly cracked has more aroma
Instructions
1. Preheat your oven to 400°F and position the rack in the center for even heating.
2. Pat the scallops completely dry with paper towels, removing all surface moisture to ensure proper browning.
3. Combine the melted butter, olive oil, lemon juice, and minced garlic in a small bowl, whisking until fully emulsified.
4. Arrange the dried scallops in a single layer in a baking dish, making sure they don’t touch each other for even cooking.
5. Brush the scallops generously with the butter and oil mixture, coating all surfaces thoroughly.
6. In a separate bowl, mix the panko breadcrumbs, Parmesan cheese, parsley, salt, and pepper until well combined.
7. Sprinkle the breadcrumb mixture evenly over each scallop, pressing gently to help it adhere.
8. Bake at 400°F for 12-14 minutes, until the topping is golden brown and the scallops are opaque throughout.
9. Check for doneness by inserting a knife into the thickest scallop—it should meet no resistance and appear fully white.
10. Remove the baking dish from the oven and immediately drizzle with the white truffle oil, which should never be heated directly.
11. Let the scallops rest for 2 minutes before serving to allow the juices to redistribute.
Zestfully tender with a satisfying crisp topping, these scallops offer a beautiful textural contrast between the delicate interior and crunchy exterior. The truffle oil’s earthy aroma permeates each bite without overwhelming the scallops’ natural sweetness. For an elegant presentation, serve them over creamy polenta or alongside roasted asparagus to complement their luxurious character.
Baked Scallops with Tomato Basil Sauce
On a crisp autumn evening, few dishes capture coastal elegance quite like tender scallops baked beneath a vibrant tomato basil sauce. Offering both simplicity and sophistication, this recipe transforms humble ingredients into a restaurant-worthy meal. The aromatic basil and sweet tomatoes create a harmonious backdrop for the scallops’ delicate brininess.
Ingredients
- 1 lb fresh sea scallops, patted completely dry (this ensures perfect searing)
- 2 cups cherry tomatoes, halved (I love the burst of sweetness they provide)
- 1/4 cup extra virgin olive oil, my go-to for its fruity notes
- 3 cloves garlic, minced (freshly minced makes all the difference)
- 1/4 cup fresh basil leaves, torn by hand to preserve their oils
- 1/2 cup dry white wine, something you’d enjoy drinking
- 1 tbsp lemon juice, freshly squeezed for brightness
- 1/2 tsp red pepper flakes, adjust to your heat preference
- Salt and freshly ground black pepper, to season throughout
Instructions
- Preheat your oven to 400°F and position the rack in the center for even heating.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
- Pat scallops completely dry with paper towels and season both sides generously with salt and pepper.
- Sear scallops for 90 seconds per side until golden-brown crust forms, being careful not to overcrowd the pan.
- Transfer scallops to a plate and reduce heat to medium, adding remaining olive oil to the same skillet.
- Sauté garlic for 45 seconds until fragrant but not browned, stirring constantly.
- Add cherry tomatoes and cook for 3 minutes until they begin to soften and release their juices.
- Pour in white wine, scraping up any browned bits from the bottom of the pan—this adds incredible depth.
- Simmer the sauce for 4 minutes until the wine reduces by half and the tomatoes collapse slightly.
- Stir in torn basil leaves, lemon juice, and red pepper flakes, cooking for 1 minute more.
- Return scallops to the skillet, nestling them into the tomato basil sauce.
- Transfer the skillet to the preheated oven and bake for 8 minutes until scallops are just opaque throughout.
- Remove from oven and let rest for 2 minutes before serving to allow flavors to meld.
Glistening with their golden crust intact, these scallops offer a delightful contrast between the firm exterior and buttery-soft interior. The tomato basil sauce provides a bright, herbaceous counterpoint that enhances without overwhelming the delicate seafood. For an elegant presentation, serve directly from the skillet alongside crusty bread to soak up every last drop of the vibrant sauce.
Baked Scallops with Crispy Shallots
Oceans of flavor await in this elegant yet approachable seafood dish that transforms simple scallops into a restaurant-worthy masterpiece. Baked to tender perfection beneath a golden crust of crispy shallots, this recipe delivers impressive results with surprisingly little effort. The contrast between the delicate scallops and the savory crunch creates a symphony of textures that will delight any seafood enthusiast.
Ingredients
– 1 pound fresh sea scallops (I always look for dry-packed scallops—they sear much better than wet-packed)
– 2 large shallots, thinly sliced (use a mandoline for perfectly even slices if you have one)
– 1/4 cup panko breadcrumbs (Japanese-style panko gives the crispiest texture)
– 2 tablespoons unsalted butter, melted (European-style butter adds wonderful richness)
– 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
– 1/2 teaspoon smoked paprika (this adds a subtle smokiness that complements the scallops beautifully)
– 1/4 teaspoon sea salt (I prefer flaky Maldon salt for finishing)
– 1/8 teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh parsley (flat-leaf parsley has more flavor than curly)
– 1 lemon, cut into wedges for serving
Instructions
1. Preheat your oven to 400°F and position a rack in the center of the oven.
2. Pat the scallops completely dry with paper towels—this crucial step ensures they develop a beautiful sear rather than steaming.
3. In a small bowl, combine the panko breadcrumbs, melted butter, smoked paprika, sea salt, and black pepper.
4. Heat the olive oil in an oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
5. Arrange the scallops in the hot skillet, making sure they don’t touch each other, and sear for 90 seconds without moving them.
6. Flip the scallops carefully using tongs and immediately remove the skillet from the heat.
7. Sprinkle the thinly sliced shallots evenly over the scallops, creating a single layer.
8. Press the panko mixture gently onto the shallot layer, covering the scallops completely.
9. Transfer the skillet to the preheated oven and bake for 8-10 minutes, until the scallops are opaque and the topping is golden brown.
10. Remove from the oven and let rest for 2 minutes—this allows the juices to redistribute throughout the scallops.
11. Sprinkle with chopped fresh parsley just before serving.
12. Serve immediately with lemon wedges for squeezing over the top.
Creamy, sweet scallops contrast beautifully with the shatteringly crisp shallot topping in every bite. The subtle smokiness from the paprika and bright acidity from the lemon create a balanced flavor profile that feels both sophisticated and comforting. Consider serving these elegant scallops over creamy polenta or alongside roasted asparagus for a complete meal that’s sure to impress dinner guests.
Baked Scallops with Brown Butter Sage
Magnificent yet surprisingly simple to prepare, baked scallops with brown butter sage transform humble ingredients into an elegant dinner centerpiece. This dish showcases the delicate sweetness of sea scallops elevated by the nutty complexity of browned butter and earthy sage notes. Perfect for both weeknight dinners and special occasions, it delivers restaurant-quality results with minimal effort.
Ingredients
– 1 pound fresh sea scallops, patted completely dry (I always look for dry-packed scallops for better searing)
– 3 tablespoons unsalted butter (European-style butter creates the most flavorful brown butter)
– 8 fresh sage leaves, plus 1 tablespoon finely chopped
– 2 cloves garlic, minced (freshly minced garlic makes all the difference here)
– ¼ cup dry white wine like Sauvignon Blanc
– 1 tablespoon fresh lemon juice
– ¼ teaspoon sea salt
– ⅛ teaspoon freshly ground black pepper
– 2 tablespoons panko breadcrumbs (I prefer panko for its lighter, crispier texture)
Instructions
1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the scallops completely dry with paper towels, removing any moisture from the side muscle.
3. Season both sides of the scallops evenly with sea salt and freshly ground black pepper.
4. Heat an oven-safe skillet over medium-high heat for 2 minutes until hot.
5. Add the unsalted butter to the hot skillet and swirl until melted and foamy.
6. Continue cooking the butter for 2-3 minutes until it turns golden brown and smells nutty, watching carefully to prevent burning.
7. Add the whole sage leaves and cook for 30 seconds until crisp, then remove and set aside for garnish.
8. Place the seasoned scallops in the brown butter, making sure they don’t touch each other.
9. Sear the scallops for 90 seconds without moving them to develop a golden crust.
10. Flip each scallop carefully using tongs and sear the other side for 60 seconds.
11. Add the minced garlic and chopped sage to the skillet, stirring for 20 seconds until fragrant.
12. Pour in the dry white wine and let it bubble for 45 seconds to deglaze the pan.
13. Drizzle the fresh lemon juice evenly over the scallops.
14. Sprinkle the panko breadcrumbs over the scallops to create a light crust.
15. Transfer the skillet to the preheated oven and bake for 6-7 minutes until the scallops are just opaque.
16. Remove from the oven and let rest for 2 minutes before serving.
Heavenly textures await with each bite—the crisp sage leaves and panko topping contrast beautifully with the tender, buttery scallops beneath. Serve these immediately over creamy polenta or alongside roasted asparagus to soak up the exquisite brown butter sauce. For an elegant presentation, garnish with the reserved crispy sage leaves and a final drizzle of the pan sauce.
Baked Scallops with Citrus Beurre Blanc
Elegant yet approachable, these baked scallops with citrus beurre blanc transform simple ingredients into a restaurant-worthy dish that feels both luxurious and comforting. The delicate sweetness of fresh scallops pairs beautifully with the bright, buttery sauce, creating a harmony of flavors that dances across the palate. Perfect for entertaining or elevating a weeknight dinner, this recipe delivers impressive results with straightforward techniques.
Ingredients
– 1 lb fresh sea scallops, patted completely dry (this ensures perfect searing)
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes
– 1/2 cup dry white wine, like Sauvignon Blanc
– 1/4 cup fresh lemon juice, freshly squeezed for maximum brightness
– 1/2 cup cold unsalted butter, cubed (I prefer European-style for richer flavor)
– 1 tsp lemon zest, finely grated
– 1/4 tsp sea salt, for seasoning
– 1/8 tsp white pepper, which won’t speckle the beautiful sauce
Instructions
1. Preheat your oven to 400°F and position a rack in the center.
2. Pat scallops completely dry with paper towels, removing any moisture for optimal browning.
3. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.
4. Arrange scallops in the hot skillet, leaving space between each for even cooking.
5. Sear scallops for 90 seconds without moving them to develop a golden crust.
6. Flip scallops carefully using tongs and immediately transfer skillet to the preheated oven.
7. Bake scallops for 6-8 minutes until they feel firm but still slightly springy to the touch.
8. Remove scallops from oven and transfer to a warm plate, tenting loosely with foil.
9. Pour white wine into the same skillet, scraping up any browned bits with a wooden spoon.
10. Simmer wine over medium heat until reduced by half, about 3-4 minutes.
11. Whisk in lemon juice and continue simmering for 1 minute.
12. Reduce heat to low and gradually whisk in cold butter cubes one at a time, emulsifying completely before adding the next.
13. Stir in lemon zest, sea salt, and white pepper until fully incorporated.
14. Return scallops to the skillet, spooning sauce over them to coat evenly.
Keeping the scallops slightly underdone when removing from the oven prevents overcooking during saucing. The silky beurre blanc clings to each tender scallop, while the citrus cuts through the richness beautifully. Serve immediately over creamy polenta or alongside asparagus spears for a complete meal that feels both sophisticated and satisfying.
Summary
These twenty creamy baked scallop recipes transform this elegant seafood into approachable, family-friendly meals with creative twists. Whether you’re craving classic comfort or bold new flavors, there’s a perfect dish waiting for you. We’d love to hear which recipe becomes your new favorite—drop us a comment below! Don’t forget to pin your top picks to Pinterest so you can easily find them again.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
