Baked Scallops with Panko Breadcrumbs are a simple yet elegant seafood dish, perfect for both weeknight dinners and special occasions. Coated in a garlic-butter sauce and topped with crispy panko, these scallops bake to golden perfection in just 20 minutes, delivering a dish that's light, flavorful, and effortlessly impressive.
Craving a heartier scallop pasta dish? Try our reader favorite Simple Bay Scallops with Pasta and Lemon Garlic Sauce.
With their delicate texture and crispy coating, panko-baked scallops offer a restaurant-quality experience without the hassle. Whether served on their own or alongside your favorite sides, this dish is sure to impress.
We love to serve this dish with our simple Arugula Salad with Lemon Vinaigrette, Garlic Mashed Potatoes with Sour Cream, or Creamy Lemon Risotto.
Why We Love This Recipe
- Quick Cooking Time: Ready in just 20 minutes, perfect for busy families.
- Healthy Ingredients: Uses fresh sea scallops and minimal 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, choose large sea scallops for the best texture and flavor. Love scallops? Try our Blackened Scallops Caesar Salad.
- Panko Breadcrumbs: Adds a delightful crunch as a topping. Looking for a Panko side dish? Try our Skillet Fried Zucchini!
- Garlic: Freshly minced garlic enhances the flavor.
- 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: Optional
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.
- Panko Breadcrumbs: Regular breadcrumbs or crushed crackers can be used.
- Butter: Olive oil or ghee can replace butter for a different flavor.
How to Make Baked Scallops with Panko Breadcrumbs
STEP 1: Prepare the Scallops:
Pat the sea scallops dry with a paper towel. Season both sides with salt and pepper.
STEP 2: Make the Topping:
In a small bowl, combine the panko breadcrumbs, minced garlic, and chopped parsley. Add the 1 ½ tablespoons of melted butter and mix until the panko is evenly coated.
STEP 3: Coat the Scallops:
Place the scallops on a greased baking sheet or in a ceramic baking dish with remaining butter. Spoon the panko mixture over the top of each scallop, pressing lightly to adhere.
STEP 4: Bake the Scallops:
Bake in the preheated oven at 400°F (200°C) for 12-15 minutes, or until the scallops are opaque and the topping is golden brown. For an extra crispy topping, broil for an additional 1-2 minutes, watching closely to prevent burning.
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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 scallops to achieve a good sear.
✔️ DO Press the panko mixture firmly onto the scallops for even coverage. For an even crunchier topping, toast the panko breadcrumbs separately in a frying pan on the stovetop.
Storage
Store any leftover scallops in an airtight container in the refrigerator for up to 2 days. 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 10-12 minutes in the oven or until they turn opaque and firm to the touch. For the best texture, remove them from heat as soon as they reach 125°F for medium-rare or 130°F for medium.
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, have a natural sweetness and don't contain added preservatives. Look for scallops with a beige or pinkish hue-bright white ones are often treated with chemicals.
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📖 Recipe
Baked Scallops with Panko Breadcrumbs
Equipment
- Baking sheet or ceramic baking dish
- Paper towels
- Small bowl for breadcrumbs
- Oven
Ingredients
- ½ lb sea scallops
- ¼ cup panko breadcrumbs
- 1 clove garlic minced
- 3 tablespoon butter melted
- 1 tablespoon fresh parsley chopped
- salt to taste
- pepper to taste
- 1 lemon, juice of optional
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the sea scallops dry with a paper towel. Season both sides with salt and pepper.
- In a small bowl, combine the panko breadcrumbs, minced garlic, and chopped parsley. Add 1 ½ tablespoons of melted butter and mix until the panko is evenly coated.
- Place the scallops on a greased baking sheet the remaining butter. Spoon the panko mixture over the top of each scallop, pressing lightly to adhere.
- Bake in the preheated oven for 10-12 minutes, or until the scallops are opaque and the topping is golden brown. For an extra crispy topping, broil for an additional 1-2 minutes, watching closely to prevent burning.
- Serve the panko crusted scallops hot, garnished with a sprinkle of fresh parsley and squeeze fresh lemon over the top if desired.
Save This Recipe 💌
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Notes
- Sea Scallops: Bay scallops can be used but adjust cooking time as they are smaller.
- Panko Breadcrumbs: Regular breadcrumbs or crushed crackers can be used.
- Butter: Olive oil or ghee can replace butter for a different flavor.
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