Baked Scallops

My father had never eaten scallops before this year, but he was so inspired by this scallop dish prepared by his friends Fred and Patricia, he has spent much of the last month experimenting with them.

What I love about this recipe is it’s so easy to make and it cooks up so quickly. We used the larger sea scallops for this version, but dad remembers Patricia using bay scallops when she made them for him.

The scallops are essentially baked in a white sauce of butter, white wine, and flour, with a bread crumb topping.

Baked Scallops

Baked Scallops Recipe

  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Yield: Serves 6


  • 2 lbs scallops (about 4 cups)
  • 1 cup dry white wine (such as a Sauvignon Blanc)
  • Salt
  • 6 Tbsp unsalted butter, separated 3 Tbsp and 3 Tbsp
  • 1 1/2 cups finely chopped onion
  • 2 1/2 Tbsp flour
  • 1/2 cup fine bread crumbs


1 Preheat oven to 400°F. Place scallops in a medium sauté pan. Add the wine and a pinch of salt. Bring to a boil, reduce heat to a simmer, cover and simmer for 4 minutes, no longer.

Remove the scallops to a 1.5 quart casserole baking dish. Pour off the cooking liquid to a separate container and reserve.

2 Heat 3 Tbsp butter in the sauté pan on medium heat. Add the onions and cook until wilted, a couple minutes.

3 Slowly sprinkle the flour over the butter onion mixture and stir to combine. Let cook for a minute or two. Then add the cooking liquid over the butter onion mixture, whisking vigorously while you do so.

As soon as the sauce is thickened, add it to the scallops in the casserole baking dish. Stir to fully incorporate the scallops into the sauce.

4 Sprinkle bread crumbs over the scallops and dot with the remaining 3 Tbsp butter. Bake in the oven at 400°F until bubbly and brown, approximately 15 minutes.

Serve with lemon slices.

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Baked Scallops

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Showing 4 of 27 Comments

  • Lydia (The Perfect Pantry)

    Scallops are a staple here in New England. When I first moved to Boston from New York, we went to the famous Union Oyster House for lunch one day. My husband ordered scallops, pronounced in the usual way, with a very flat “A” — SCALL ups. The waiter corrected him: SKOLL ups is how it’s pronounced here. Now we know!

  • Susan from Food Blogga

    Lydia’s so right. When you live in New England, scallops are everywhere, along with fish and chips and clam chowdah. In fact, my brother from RI is coming to visit this weekend, and I just bought scallops for him. They have always been his favorite. I’m going to pan sear them and serve them atop of a warm frisee salad. (New Englanders also love their bitter salad greens.) I’m so glad your Dad discovered the sensational scallop!

  • michelle @ Us vs. Food

    Scallops, how I love you. New England, how I miss living in you, with your wealth of scallops and your indian pudding.

    I usually pan-sear mine. Baking never occurred to me, since they cook so quickly. But I’m a sucker for anything with butter and wine!

  • Irene

    Oooooooooh, I love scallops too any which way they’re cooked. Elise, have your dad try wrapping the larger ones in half slices of bacon, brush with a teriyaki-type glaze and broil them. Served with rice and fresh steamed veggies, they are oh so good!

    Yep, I was dreaming of bacon-wrapped scallops just last night. Yum… ~Elise

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