Baked Scallops with Panko Breadcrumbs are a simple seafood dinner recipe perfect for easy entertaining, delivering crispy topping, tender scallops, and quick oven baking. Sea scallops are baked in butter and topped with toasted panko, lemon zest, and parsley for a light seafood dish with balanced texture and flavor.
If you enjoy simple seafood recipes like this, you might also like our Shrimp Scampi Pasta Without Wine, Easy Shrimp Scampi Bake, or our Bay Scallops Pasta with Lemon Garlic Sauce.
Easy Baked Scallops with Panko Breadcrumbs at a Glance 🔎
- 🕒 Prep Time: 5 minutes
- ⏱️ Cook Time: 15 minutes
- 👥 Servings: 4
- 🔥 Cook Method: Oven-baked
- 🍽️ Cuisine (or General Category): Seafood dinner
- 👩🍳 Pair With: roasted asparagus, crusty bread, Arugula Salad with Lemon Vinaigrette, Garlic Mashed Potatoes with Sour Cream, Creamy Lemon Risotto.
- ⭐ Difficulty Level: Easy
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Toasting the panko separately keeps the topping crisp while the scallops stay tender underneath. ~Jami
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Why We Love This Recipe
- Quick Cooking Time: Ready in just 20 minutes, perfect for busy families.
- Quality Ingredients: Uses fresh sea scallops and unsalted butter with no oil.
- Impressive Presentation: Great for entertaining guests. If your guests love seafood, they may also enjoy our Fried Grouper Cheeks or Quick and Easy Baked Crab Cakes with Panko.
- Versatile: Can be paired with various sides for a complete meal.
Panko Crusted Scallop Ingredients
- Sea Scallops: Fresh or frozen (fully thawed and dried). Choose large sea scallops for the best texture and flavor. Love scallops? Try our Blackened Scallops Caesar Salad.
- Panko Breadcrumbs: Adds a crunchy topping. Looking for a Panko side dish? Try our Skillet Fried Zucchini!
- Fresh Parsley: Chopped parsley adds a fresh, herbaceous note.
- Butter: Helps toast the breadcrumbs and adds richness.
- Salt and Pepper: Basic seasonings to enhance the natural flavor of the scallops.
- Lemon and Lemon Zest: For added flavor.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Sea Scallops: Bay scallops can be used, but adjust cooking time as they are smaller.
- Butter: Olive oil or ghee can replace butter for a different flavor.
How to Make Easy Baked Scallops with Panko Breadcrumbs
STEP ONE: Prep the Scallops
Preheat oven to 400°F. Pat scallops very dry with paper towels and season lightly with salt and pepper.
STEP TWO: Arrange in Baking Dish
Pour 2 tablespoons of melted butter (and optional white wine) into a small ceramic baking dish.
Arrange scallops in a single layer.
STEP THREE: Bake
Bake for 10-14 minutes, until the scallops are opaque and just firm.
STEP FOUR: Finish with Panko Topping
Toast panko in 1 tablespoon butter until lightly golden. Stir in parsley and lemon zest, then sprinkle over the baked scallops.
Serve with fresh lemon if desired.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Thoroughly dry the scallops.
✔️ DO Lightly toast the panko breadcrumbs then remove them from the skillet immediately to prevent burning.
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Storage
Store any leftover scallops in an airtight container in the refrigerator up to one day. To reheat, gently warm in a skillet over medium heat until heated through.
Recipe FAQs
Overcooking is the most common reason scallops turn rubbery. They cook quickly, needing only 10-14 minutes in the oven or until they turn opaque and firm to the touch.
No, rinsing adds excess moisture, making it harder to get a crispy, golden crust. Instead, pat them completely dry with paper towels before baking. If using wet-packed scallops, let them sit on a paper towel-lined plate for 10 minutes to absorb excess liquid.
For the best flavor and texture, choose dry-packed sea scallops over wet-packed ones. Dry scallops brown better and have a natural sweetness. Look for scallops with a beige or pinkish hue.
More Panko Recipes You'll Love ♥️
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📖 Recipe
Baked Scallops with Panko Breadcrumbs
Equipment
- Small ceramic baking dish (such as a Staub dish)
- Paper towels
- Small skillet
- Mixing Bowl
Ingredients
- 1 pound sea scallops 10-20 count
- 3 tablespoons unsalted butter divided
- 1 tablespoon dry white wine optional
- ¼ cup panko breadcrumbs
- 1 tablespoon fresh parsley chopped
- ½ teaspoon lemon zest
- pinch salt to taste
- pinch black pepper to taste
- fresh lemon juice for serving
Instructions
- Preheat the oven to 400°F (200°C). Pat the scallops very dry with paper towels and season lightly with salt and black pepper.
- Melt 2 tablespoons of butter and pour it into a small ceramic baking dish. Add the white wine if using and swirl gently to combine.
- Arrange the scallops in a single layer in the dish. They can sit fairly close together but should not be stacked.
- Bake for 10-14 minutes, until the scallops are opaque and just firm to the touch.
- While the scallops bake, melt the remaining 1 tablespoon butter in a small skillet over medium heat. Add the panko breadcrumbs and cook for 1-2 minutes, stirring frequently, until lightly golden.
- Remove from heat and stir in the chopped parsley and lemon zest.
- Remove the scallops from the oven and drain off some of the juices if needed. Sprinkle the toasted panko mixture evenly over the top.
- Finish with a squeeze of fresh lemon juice and serve immediately.
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Notes
- Pat the scallops very dry before baking.
- Arrange the scallops in a single layer.
- Toast the breadcrumbs until lightly golden only.
- Serve immediately after topping with the panko mixture.
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