These baked panko scallops are fabulous served with a side of orzo, steamed veggies and a glass of a crisp, white wine. This is an elegant, easy meal that works well for both a fast weeknight supper or date night.
How to make baked panko scallops
Panko baked scallops is an easy dish to make and one you’ll be making over and over again. Pull together all your ingredients and prep your scallops.
You want to use sea scallops for this recipe and you want to pat them dry with paper towels to remove excess liquid. Next, remove the abductor muscle (the small, tough section on the side of the scallop that connects the scallop to the shell). Discard or save to flavor stock. If saving, place in a plastic bag and keep in the freezer for up to 3 months.
Next, preheat the oven to 425 degrees F. Coat the bottom of a baking dish with cooking spray. Arrange the prepped scallops in a single layer in the dish. Sprinkle the scallops evenly with salt and pepper.
Whisk the melted butter, lemon juice and shallots in a small bowl; pour over the scallops.
In the same bowl, combine panko, Parmesan, parsley and the 1 tablespoon of olive oil. Sprinkle the mixture evenly over the scallops. While you’ll often hear that seafood and cheese don’t go together, in this dish it makes sense and works. If you are completely opposed, just omit the cheese…you won’t hurt my feelings.
Bake until the scallops are opaque and the topping is golden brown, 10 to 15 minutes. If the tops aren’t golden after 10 minutes, place under the broiler for 30 seconds to one minute to brown. Serve hot with lemon wedgess.
Did you enjoy this recipe? If so, leave a rating and comment below. I’d love to hear from you. If you are looking for other seafood dishes that are easy to prepare, try some of these:
Crispy Tilapia with Mango Salsa
Sheet Pan Lemon Cod on Crispy Garlic Potatoes with Asparagus
Baked Panko Scallops
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Tbsp. Olive oil
- 1 Lb. Pound large dry sea scallops (about 16 scallops-dry scallops are best if you can find them)
- ¼ Tsp. Kosher salt
- ¼ Tsp. Ground pepper
- 2 Tbsp. Land ‘O Lakes light butter with canola, melted
- 2 Tbsp. Lemon juice
- 2 Tbsp. Chopped shallot
- ½ Cup Panko breadcrumbs
- 1/4 Cup Parmesan cheese, grated
- 2 Tbsp. Chopped fresh flat-leaf parsley
- Pam Cooking Spray
Instructions
- Preheat the oven to 425 degrees F. Coat the bottom of a baking dish with cooking spray. 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 1 tablespoon of olive 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.
