Baked Scallops with Panko.
Sea scallops topped with buttery crunchy seasoned panko crumbs and lemon zest then baked in white wine until the topping is crispy and the scallops are just perfectly cooked.
A few tips for baking sea scallops:
- As with searing scallops, always dry them VERY well so they don’t steam – you don’t want mushy scallops
- Always opt to undercook scallops vs over cook. If they are not cooked enough for your liking, pop them back into the oven for a minute or two
- Cook just until the smallest of the scallops is just opaque – then the larger scallops will be cooked perfectly. When it’s nearly the last few minutes of cooking time, I pull out the dish and test the smallest scallop for doneness
- Don’t crowd your baking dish – if you do that, the scallops will steam vs bake and the panko topping won’t brown and get crispy. I always opt for a very large baking dish or 2 small-medium baking dishes so that the scallops aren’t crowded
- Keep it simple! Scallops are delicate in flavor, so keep the toppings simple and minimal
What’s in this panko mixture on these Baked Scallops with Panko?
- Seasoned panko crumbs
- Unsalted butter
- Extra virgin olive oil
- Dried parsley
- Lemon zest
- Black pepper
After you top the scallops with the panko mixture in a baking dish, you’ll pour a small amount of white wine into the base of the dish. Then, into the oven it goes, for about 8-10 minutes. We broil for the last 1-2 minutes so the panko gets nicely browned and crisp.
Are scallops good for you?
Yes! Scallops are:
- Rich in protein, important for muscle health
- Vitamin B12, important for brain function and red blood cell synthesis
- Selenium, important for immune system health
- Phosphorous, important for bone and tooth strength and more
This simple baked scallop dish is simple to pull together, quick to cook (ready in less than 20 minutes) and is an elegant, yet hearty addition to your spring table. It truly lets those beautiful sea scallops shine. We like to serve this scallop dish with warm rolls or crusty bread, roasted veggies and a green salad.
Here’s how to make these Baked Scallops with Panko:
Baked Scallops with Panko
- 1/2 cup seasoned panko crumbs
- 2 tablespoons unsalted butter, softened
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon dried parsley
- Zest of 1 lemon
- 1/8 teaspoon freshly ground black pepper
- 1 lb fresh sea scallops, tough side muscle removed, patted VERY dry
- 1/4 cup dry white or rose wine
For garnish and serving
- Sea salt
- 1 lemon, cut into wedges
- Preheat the oven to 400 degrees F. Spray a medium-sized 9 x 9 inch baking dish with cooking spray. Alternatively, you could use 2 9-inch oval baking dishes.
- In a small bowl, combine panko crumbs, butter, extra virgin olive oil, parsley, lemon zest and black pepper. Combine well with your fingers.
- Add scallops to the baking dish. Spoon panko topping atop scallops. Pour wine into the base of the baking dish (not overtop the scallops). Bake for 11-13 minutes, or until scallops are just opaque, broiling for the last minute or two to toast the panko crumbs (keep a close eye so the panko crumbs don’t burn). Bake time will vary depending on the size of your scallops. I test for doneness by pulling out the baking dish at 10-11 minutes and slicing a smaller-sized scallop in half to test for doneness. It’s better to slightly undercook – you can always pop them back into the oven.
- Remove scallops from oven. Sprinkle with sea salt, if desired. Serve with lemon wedges.
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