Kitchen notes · a little help before you start
Easy Baked Scallops Recipe
Scallops in their shells make a lovely little presentation, especially with a golden, bubbling topping. Garlic-parsley butter settles over each one, with white wine and onion underneath. The breadcrumbs give the top a savory finish that makes the tray look particularly inviting as it leaves the oven.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Original yield
- Serves 6
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Appetizers · Appetizers & snacks · Main course
- Primary protein
- Seafood
- Cuisine
- French · Mediterranean
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Use softened butter
Mix the softened butter with parsley, garlic, salt and breadcrumbs until combined.
2. Add wine mixture first
Spoon a little simmered wine-onion mixture over each scallop before adding the butter topping.
3. Keep the bake brief
Follow the short oven stage and look for a golden, bubbling topping.
Get to know the ingredients
Scallops in shells
Arrange the shell-on scallops on a parchment-lined baking tray before topping.
Dry white wine
Simmer the wine with onion, thyme and pepper for the mixture that goes underneath the topping.
Finely chopped parsley
Mix parsley into the garlic butter along with the breadcrumbs and salt.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Easy Baked Scallops Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Serve straight from the oven
Bring the golden, bubbling scallops out and serve immediately while hot.
A little more help as you go
Cool butter
Keep the garlic-parsley butter slightly chilled so it is easy to spread.
Check the scallops themselves
Opaque, tender scallops are the doneness cue. Avoid overcooking them.
A few questions you might have
Do I remove the shells for baking?
The directions keep the scallops in their shells on the lined baking tray.
What goes under the butter?
Spoon a little of the wine, onion, thyme and pepper mixture over each scallop first.
Are the breadcrumbs sprinkled on separately?
They are mixed into the garlic-parsley butter before that topping goes onto the scallops.
How should the topping look?
The short bake should leave it golden and bubbling.
Can I let the tray sit before serving?
The final instruction is to serve the scallops immediately while hot.
Any more cooking tips?
Tips for Perfect Scallops Gratin Little details make all the difference when it comes to scallops. A few simple touches turn this elegant dish into something that feels straight out of a French seaside bistro. Keep the butter cool. Slightly chilled garlic-parsley butter spreads better and melts slowly, creating that silky coating without soaking the breadcrumbs. Don’t overcook. Scallops only need a few minutes in the oven — once they turn opaque and tender, they’re done. Choose good wine. A dry white wine you enjoy drinking adds the right balance of acidity and richness to the sauce. Toast the breadcrumbs. Lightly toasting them before topping gives you that golden, crisp finish everyone falls for. Add a touch of freshness. A sprinkle of parsley or a squeeze of lemon just before serving brings everything to life.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cafedelites.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
