|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||4%|
|Total Sugars 1g|
|Vitamin C 5mg||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cooking scallops at home is surprisingly fast and easy, and this baked recipe will have you adding the seafood to your regular rotation. Just toss the scallops with butter and garlic, top with panko breadcrumbs, and bake. It's ready in less than half an hour, leaving you just enough time to make a simple side dish or two and set the table. Baked scallops are special enough for a dinner party but fast enough for a weeknight.
Fresh or frozen scallops can be used for this recipe. Unless you live in a seaside town that regularly gets super fresh scallops, opt for frozen. If kept properly frozen, they are super fresh, especially since most fresh scallops sold in stores are previously frozen anyway. Frozen seafood also tends to be more affordable. Let them thaw overnight in the fridge for best results.
This baked scallops recipe tastes great served over pasta. Drizzle the garlic butter over the top as a sauce. Or serve with a simple vegetable like roasted garlic or sautéed asparagus and rice or potatoes.
Click Play to See This Tasty Baked Sea Scallop Recipe Come Together
1 pound sea scallops
1/4 cup unsalted butter, melted
4 tablespoons minced garlic
1 tablespoon lemon zest
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup panko breadcrumbs
1 tablespoon olive oil
Steps to Make It
Gather the ingredients. Preheat the oven to 425 F.
In a large bowl, toss the scallops with the melted butter, garlic, and lemon zest. Season with salt and pepper to taste.
Spread out in a 2-quart baking dish in an even layer.
In a small bowl, mix the panko with the olive oil. Sprinkle over the top of the scallops.
Bake the scallops 10 to 14 minutes, or until just cooked through. The scallops should be opaque throughout.
- Overcooked scallops are rubbery and chewy. Make sure to cook them until they are opaque throughout and no longer.