Ultimate Panko Baked Sea Scallops: An Easy Gourmet Recipe for Impressive Dinners

This **Panko Baked Sea Scallops** recipe is my secret weapon for dinner parties. It consistently earns rave reviews, not only for its exquisite taste but also for its visually stunning, restaurant-quality presentation. Guests often assume I’ve spent hours slaving away in the kitchen, but the truth is, this dish is surprisingly quick and straightforward to prepare. The key to its success lies in keeping a watchful eye on the **sea scallops** during their short baking time. Essentially, you combine a few simple ingredients, pop them in the oven, and avoid overcooking them – it’s that easy to create a truly memorable meal that feels effortlessly gourmet.

For this particular recipe, selecting the right **scallops** is paramount. I highly recommend using good-sized **sea scallops**. This recipe is not designed for the smaller varieties often marketed as “bay scallops,” which have a different texture and cook much faster. While you could certainly adapt this recipe for smaller bay scallops, you would need to significantly adjust quantities and drastically reduce cooking times to achieve the desired results. **Sea scallops** offer a meatier bite and a more substantial presence, making them ideal for soaking up the rich flavors of the butter and herb mixture.

Fresh, raw uncooked sea scallops ready for preparation. — Fresh, plump sea scallops are the star of this impressive dish.

Always opt for **fresh scallops** when possible. If you’re new to buying fresh seafood, don’t hesitate to engage with your local fishmonger or the person behind the seafood counter at your supermarket. They are an invaluable resource for tips on selection, freshness, and storage. Look for scallops that smell sweet, not fishy, and have a firm, translucent appearance. While many people gravitate towards “diver scallops” for their premium quality, I generally don’t recommend them for this specific dish. Diver scallops are often more expensive and are harvested with extra care, preserving their delicate flavor and texture perfectly suited for a quick, high-heat pan-fry with minimal sauce. **Sea scallops**, on the other hand, hold up beautifully to being “smothered” in this flavorful butter and panko mixture, allowing their natural sweetness to meld wonderfully with the aromatic sauce.

For optimal freshness and taste, I typically use my scallops the same day I purchase them. However, most reputable seafood vendors will sell you scallops that can be safely stored in the refrigerator until at least the next day. Proper preparation is key: once you’re ready to cook, give them a quick rinse under cold water to remove any grit, then drain them thoroughly. The most crucial step is to pat them *very* dry with paper towels or a lint-free dish towel. This isn’t just about cleanliness; it allows the butter mixture to adhere better to the scallop’s surface, ensuring a more even coating and ultimately a more delicious result with a beautiful golden crust.

One of the true highlights of this **baked scallop recipe** is the incredible, savory pan sauce that develops during cooking. The baking time is intentionally short to prevent the scallops from becoming tough, which means your aromatics need to cook quickly. Therefore, it’s absolutely essential to dice your **shallots** and mince your **garlic** very finely. Large chunks of shallots or garlic simply won’t soften enough in the brief cooking window, potentially leading to an unpleasant texture. Finely prepared aromatics ensure they release their flavors swiftly and melt into the buttery sauce, creating a smooth, rich base that complements the delicate scallops perfectly.

The combination of crispy panko, rich butter, and aromatic garlic and shallots transforms simple sea scallops into a show-stopping meal. It’s a dish that balances elegance with approachability, making it a fantastic choice whether you’re entertaining guests or simply treating yourself to a luxurious seafood dinner at home. Prepare to impress without the stress!

Panko Baked Sea Scallops

3.3 from 131 votes

Ingredients

16 large sea scallops
1 cup panko breadcrumbs
5 tablespoons unsalted butter, melted
5 cloves garlic, very finely minced
2 shallots, very finely diced
1/4 cup good quality olive oil
1/4 cup fresh chopped parsley
1/4 teaspoon nutmeg
1 lemon, cut into wedges for serving
Salt & freshly ground black pepper to taste
1 tablespoon (optional) dry white wine

Directions

Thoroughly rinse your **sea scallops** under cold running water. Gently drain any excess liquid, then pat them *very* dry with paper towels. Removing moisture is crucial for achieving a beautiful golden crust.
Preheat your oven to 425° F (220° C). This high temperature ensures the scallops cook quickly and the panko becomes wonderfully crispy.
In a small saucepan over low heat, or in the microwave, melt the unsalted butter. Be careful not to brown it.
In a mixing bowl, combine the melted butter, finely minced garlic, finely diced shallots, and the optional white wine (if using). Stir gently to incorporate. Add the nutmeg, a good pinch of salt, and freshly ground black pepper to taste. Place the dried scallops into this aromatic butter mixture and gently toss to ensure each scallop is thoroughly coated.
Arrange the coated scallops in a single layer on a shallow baking dish. Pour any remaining butter mixture over the scallops, ensuring the minced shallots and garlic are evenly distributed across the bottom of the dish – this will create a fantastic pan sauce.
In a separate small bowl, combine the panko breadcrumbs, olive oil, and a touch more salt and pepper. Toss well until the panko is evenly moistened by the olive oil. Sprinkle this mixture generously and evenly over the scallops in the baking dish.
Bake in the preheated oven for 12 to 15 minutes, or until the panko topping is beautifully golden brown and the scallops are opaque and firm to the touch. The cooking time will vary depending on the size and thickness of your scallops, so monitor them closely to prevent overcooking. Remove from the oven, sprinkle with fresh chopped parsley, and serve immediately with lemon wedges for a bright, citrusy garnish.

Notes

If you choose to omit the optional white wine, consider squeezing approximately 1 tablespoon of fresh lemon juice directly into the pan drippings after removing the dish from the oven. Stir briefly to incorporate the lemon juice into the existing buttery sauce; this will add a lovely zest and balance the richness.
**Larger sea scallops** are highly recommended for this dish as they provide a better texture and stand up well to the baking process. If you decide to use smaller “bay scallops,” be sure to significantly reduce the cooking time to avoid toughness and adjust the overall quantity of ingredients accordingly.
For even faster garlic preparation, try grating your garlic cloves using a microplane. This produces a very fine paste that melts seamlessly into the sauce.
To ensure your scallops cook evenly and create that impressive presentation, arrange them in a single layer in the baking dish without overcrowding. This allows for proper air circulation and browning.
Scallops cook very quickly and can become rubbery if overdone. They are perfectly cooked when they turn opaque and feel slightly firm. A good rule of thumb is to cook them until just done.

Serving Suggestions and Wine Pairings

This versatile **Panko Baked Sea Scallops** dish can be beautifully paired with a wide array of side dishes, allowing you to tailor it to any occasion or preference. For a lighter meal, consider serving it alongside crisp, steamed, or lightly sautéed vegetables such as tender asparagus, vibrant green beans, or sweet bell peppers. A simple, fresh garden salad with a bright, lemony vinaigrette also provides a lovely counterpoint to the richness of the scallops.

If you’re looking for something more substantial, these **baked scallops** are fantastic with a classic rice pilaf, which can soak up the delicious pan drippings. Creamy mashed potatoes or a flavorful risotto also make excellent companions, adding a comforting touch to the gourmet experience. For a truly indulgent option, serve the scallops over your favorite pasta, like linguine or tagliatelle, allowing the exquisite butter-garlic pan sauce to act as a flavorful pasta sauce. I highly recommend garnishing the pasta with a sprinkle of grated Italian hard cheese, such as Parmesan or Pecorino Romano, to enhance the savory notes. Don’t forget a side of warm, crusty bread to sop up every last drop of that incredible sauce!

Perfect Wine Pairings

To complement the delicate sweetness of the scallops and the rich, buttery sauce, choose a crisp, dry white wine. A Sauvignon Blanc with its bright acidity and herbal notes is an excellent choice, as is a light and refreshing Pinot Grigio. For those who prefer something with a bit more body, an unoaked Chardonnay or a crisp Muscadet would also be delightful. These wines will enhance the flavors of the dish without overpowering them, making for a truly harmonious dining experience.

Tips for Scallop Perfection

Don’t Overcrowd the Pan: For even cooking and optimal browning, ensure your scallops are arranged in a single layer in the baking dish with a little space between each. If your dish is too small, use two dishes.
Watch the Clock (and the Scallops!): Scallops cook very quickly. Overcooked scallops become tough and rubbery. Start checking at the 10-minute mark and remove them from the oven as soon as they are opaque throughout and the panko is golden.
Fresh Herbs Make a Difference: While dried parsley can work in a pinch, fresh chopped parsley truly elevates the dish with its vibrant color and fresh flavor.
Lemon is Your Friend: The acidity from fresh lemon juice is crucial for cutting through the richness of the butter and enhancing the natural sweetness of the scallops. Always serve with lemon wedges.
Make Ahead (Partially): You can mince the garlic and dice the shallots ahead of time and store them in the refrigerator. You can also mix the panko and olive oil. However, coat the scallops and bake just before serving for the best texture.

Whether you’re celebrating a special occasion or simply craving a taste of the sea, these **Panko Baked Sea Scallops** offer an impressive yet approachable culinary adventure. With their crispy topping, succulent interior, and luscious pan sauce, they are sure to become a cherished addition to your recipe collection. Enjoy the journey to gourmet seafood perfection!