Panko- & Parmesan-Crusted Baked Scallops

Do you love scallops but are unsure how to cook them? This recipe is easy and will help you feel confident in the kitchen! Pair with some whole grain pasta and a non-starchy vegetable for a well-balanced meal.

3 tablespoons olive oil, divided
1 pound large dry sea scallops (about 16 scallops; see Tip)
¼ teaspoon kosher salt
¼ teaspoon ground pepper
2 tablespoons unsalted butter, melted
2 tablespoons lemon juice
2 tablespoons chopped shallot
½ cup whole-wheat panko breadcrumbs
1 ounce Parmesan cheese, grated (about 1/4 cup)
2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 425 degrees F. Coat the bottom of an 8-inch square baking dish with 1 tablespoon oil. Pat scallops dry; arrange in a single layer in the dish. Sprinkle the scallops evenly with salt and pepper.

Whisk melted butter, lemon juice and shallot in a small bowl; pour over the scallops.

In the same bowl, combine panko, Parmesan, parsley and the remaining 2 tablespoons oil. Sprinkle the mixture evenly over the scallops.

Bake until the scallops are opaque and the topping is golden brown, 10 to 15 minutes. Serve hot.

Tip: “Dry” sea scallops are preferred because they aren’t treated with sodium tripolyphosphate. The untreated scallops are more flavorful and have a better texture.

Nutrition Information
Serving Size: 3 to 4 scallops
Per Serving: 281 calories; protein 17g; carbohydrates 13g; dietary fiber 1g; sugars 1g; fat 18g; saturated fat 6g; calcium 57mg; potassium 282mg; sodium 407mg

Printable recipe available at:

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