Baked Scallops

Easy baked scallops recipe. Scallops baked in a white sauce of butter, white wine, and flour, topped with bread crumbs.

  • 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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Elizabeth Bradshaw

    Just made this tonight! I put some whole wheat pasta in with it and used garlic and herb bread crumbs instead of just plain. It was delicious! Thanks so much for sharing!

  • jolie

    Hi Elise, we don’t have the large scallops here in our country Philippines. We have here is the scallops on the white shell. Please help me how to cook the scallops on the shell using this recipe? :-) Thank you so much!!!

    • Elise

      Hi Jolie, you have to take the scallops out of the shell, raw, in order to use this recipe.

  • Jay Ward

    Try smashed ritz crackers and melted butter as the bread crumb topping…

  • joan

    tried this tonight after reviewing several recipes for baked scallops. this is fantastic–approaching restaurant quality. the sauce was so easy to make- very flavorful and rich. I did add finely diced panchetta to the onions and used crushed multigrain club crackers to top the scallops–also added a bit of chopped parsley. served this with a big salad and wine –a great supper. this recipe will go into my “reliable” file!!!!!

  • Michael

    This was my first time cooking scallops. I’m very pleased with how descriptive the recipe was, it made preperation and cooking a breeze. I’m new to cooking seafood, my wife loves seafood and loved these scallops. Thank You!

  • Jess

    This is a great recipe, the scallops came out perfect!

  • Eileen

    I tried this recipe this week and it was so delicious! The scallops came out perfectly and the sauce was absolutely heavenly. Thank you for this recipe!

  • Jodi

    I’ve never taken the time to go back and review a recipe that I’ve made, but as I’m sitting here devouring the leftovers from this baked scallops recipe, I have to say that this is one of the tastiest things I have ever cooked (and I cook a lot…although this is the first time I’ve made scallops)!!! The only change I made is that, instead of bread crumbs, I used ritz cracker crumbs and I mixed them with the melted butter and spread on top, rather than spreading the crumbs dry and dotting with butter. YUMMY! Thanks for sharing this wonderful recipe.

  • w

    It’s an adequate recipe but I would not cook again. It does not burst with flavor.

  • taz

    Hi Elise, I made this to go with the spaghetti with pesto sauce! That was a good meal! Thank you for the recipes.

    Just a question: the scallops shrunk to half their sizes after the simmering in wine, although I followed the timing exactly. I cut down the recipe as only using a quarter of the scallops, is that why?

  • George

    Just so everyone knows, in French, a “coquille St. Jacques” IS a scallop.

    I actually didn’t know there was a dish called “coquille St. Jacques.” The things you learn on the internet :)

    I’ve always been kind of afraid to cook scallops (despite loving them), but your recipe may just be something that I can’t let pass by…

    Anyway, I’d also like to comment on your photo — it’s lovely! That wisp of steam just makes it seem so much more real.

  • Lois

    Thanks so much for the recipe. I will be using it for sure. Funny thing, I don’t like fish BUT I do like scallops. Weird eh? Anyway, I look forward to these tasty little nuggets.

  • Adriene

    I made this recipe last week when I had a few guests for a casual weeknight dinner. The scallops were tender and the sauce – to die for! I received rave reviews and thoroughly enjoyed it myself! It was quick and easy to prepare, yet tasted fancy and decadent!

  • Amy

    I have made scallops many times and they are always much better when breadcrumbs are used. Adds more complex texture.

  • Genie

    I made these tonight, and they were incredible! So very, very tasty. Key: use a good wine, people — it will be so worth it (and there will be plenty left to drink…)!

  • Cooking Dummy

    Not to sound stupid, but what’s the difference between sea and bay scallops? And what bay? Some bays I’ve seen I’m not sure I’d like to eat anything out of.

    I’ve seen them both on a menus, and it seems like their bayness or seaness is used as a selling point. But they both can’t be better.

    So what’s the deal?

    (and I’ll second the complement on the photo. It looks professional. Mine look like crap, and it’s a real chore to get them up to that standard.)

  • joey

    Can never eat enough scallops and this looks yummy … the essence of the delicate scallop still retained!

  • Lisa

    I just made scallops last week (pan-seared with a lemon-wine-butter sauce), but this recipe looks yummy too! :) And I especially love the large sea scallops. I think I will make this recipe soon! Thanks!

  • katy

    YUM! I love scallops, but the only way I ever make them is sauteeing them in olive oil — this looks great!

    A.G. — I was thinking it sounded like coquilles st jacques too! something about the photo looks so creamy and delicious!

  • Frank

    I honestly have no intention of trying this recipe, but I wanted to compliment the wisp of steam captured in the picture. Cooool.

  • Jenny

    In Peru we absolutely love baked scallops, but instead of bread crumbs we use parmesan cheese, and we bake them in the half shell.. delicious and beatiful!

    Ps. Enjoy with some lime drops :)

  • LDubs

    Elise, I much prefer bay scallops and the cooking time seems too long for bays – any thoughts on how long to cook these if using bay scallops?


  • A. G.

    Sounds like Coquilles St. Jacques, without the parsley, cream and cheese~

  • 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

  • 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!

  • 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!

  • 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!