Baked Parmesan Scallops

I love scallops! Did you know that there are more than 400 types of scallops out there in the world?! Okay, totally not relevant right now, but the reason I love scallops so much is because they can be prepared so many ways – raw, seared, steamed, grilled, deep-fried, or baked! Here is one my FAVORITE ways to eat scallops! The recipe is quite simple and packs a ton of flavor!

For this recipe I used Wild Caught Sea Scallops (10-20 Count/Pound), 12 oz, Sustainably Sourced (Previously Frozen). I ended up with 12 scallops of the package, which was perfect. However, you can also opt to use Bay Scallops, however if you do, eliminate putting them in the oven to bake and go straight to the boiler. 


  • 12 scallops (please note cooking change if using Bay Scallops!)
  • Sea salt – season to taste
  • Black pepper – season to taste


  • 3-4 Tablespoons of ROOM TEMPERATURE salted butter
  • 1 Tablespoon of Parsley (Fresh preferred, but dried will work)
  • 2 Cloves of garlic (minced) or whatever floats ya boat
  • Dash of sea salt (optional)
  • Dash of black pepper (optional)
  • 1 Teaspoon of Paprika
  • Lemon juice – from ½ a lemon or 3 tablespoons of lemon pre-squeezed lemon juice
  • ½ teaspoon of garlic powder
  • 1/3 cup of Parmesan cheese (freshly grated is preferred, but as long as its grated parmesan, it will do)


  • 2 Tablespoons of salted butter
  • ½ cup of panko breadcrumbs

1 teaspoon of parsley (fresh preferred or dried)


   First, I turned the oven on to 350 so it can start getting nice and toasty! Next, I put all the ingredients together for my compound butter and sat it to the side. After rinsing my scallops off from the package and patting them dry, I seasoned them with sea salt and pepper, then placed them on my baking shells. After placing them on the shells, I put a dollop of the compound butter on top.

   Scallops cook fast and overcooking leads to them being rubbery! These only need to be in the oven for 7-10 minutes. Its best to gauge by the size of your scallops, but I tested mine at 7 minutes and they were fine. 


  I used this time to make the crunchy topping. I mixed those ingredients and as soon as I took the scallops out of the oven, I turned the broiler on high and then I added some of the crunchy topping to each scallop, followed by more parmesan cheese. You can never go wrong with too much cheese….. except if you’re lactose intolerant. Yikes! I then put the scallops into the boiler for a quick two minutes.


   After I saw the cheese had browned a little, I took them right out of the oven. Remember that they only need a minute or two – nothing more! 


   These babies are all done. Feel free to toss some parsley on top and throw some lemons in and as always, ENJOY!!!!

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